- Calories 65
- Caloriesfromfat 39%
- Fat 2.8g
- Satfat 0.4g
- Monofat 1.7g
- Polyfat 0.5g
- Protein 2.5g
- Carbohydrate 9.9g
- Fiber 1.4g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 311mg
- Calcium 31mg
Broccoli with Pan-Roasted Peppers
"I always had difficulty coming up with exciting vegetable side dishes. This one is so colorful, it livens up the plate and incorporates so many different flavors." -Courtney Shepler, Baton Rouge, LA
How to Make It
Step 1
Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.
Step 2
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.
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