Serve these peppers as a side dish, or use them in other recipes. Although the aniseed is optional, it adds a subtle sweetness to the peppers. For a more robust flavor, try using 2 1/2 teaspoons of finely chopped fresh rosemary in place of the anise, and omit the basil.

Recipe by Cooking Light September 1999

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Recipe Summary

Yield:
4 cups Note: Leftover bell peppers can be stored for up to 4 days (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the bell peppers, onion, salt, aniseed, and garlic; sauté 15 minutes, stirring occasionally. Stir in the water and tomato paste. Bring mixture to a boil; reduce heat, and simmer 30 minutes or until bell peppers are soft. Stir in basil, vinegar, and black pepper.

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Nutrition Facts

45 calories; calories from fat 12%; fat 0.6g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 1.5g; carbohydrates 9.6g; fiber 2.5g; cholesterol 0mg; iron 1.5mg; sodium 153mg; calcium 17mg.
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