Spicy-Sweet Pepper Medley

If you chop and prepare ingredients for this dish the night before, this sauté will come together easily and quickly on Valentine's evening.

Yield: 2 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 41%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.5g
  • Carbohydrate: 9g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 156mg
  • Calcium: 21mg


  • 1 teaspoon olive oil
  • 3/4 cup (1-inch) pieces yellow bell pepper
  • 3/4 cup (1-inch) pieces orange bell pepper
  • 3/4 cup (1-inch) pieces red onion
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 3/4 cup chopped seeded plum tomato (about 2)
  • 1/8 teaspoon salt
  • 1 teaspoon red wine vinegar
  • 2 tablespoons chopped basil


  1. Heat oil in a medium saucepan over medium heat. Add bell peppers, onion, crushed red pepper, and garlic to pan. Cook 15 minutes or until peppers are tender, stirring occasionally. Stir in tomato and salt. Cover, reduce heat, and cook 30 minutes, stirring occasionally. Stir in vinegar. Increase heat, and cook, uncovered, 5 minutes or until the liquid almost evaporates. Sprinkle with basil.
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