Sautéed Peppers & Onions

Ingredients

 

  • 2 tablespoons extra-virgin olive oil
  • 4 bell peppers, sliced
  • 3 cups sliced sweet onions
  • 1 teaspoon salt

Preparation: Ready in 30 minutes

 

  1. Heat oil in a large straight-sided sauté pan or Dutch oven over medium heat. Add peppers, onions and salt; cook, stirring occasionally, until the vegetables are tender and starting to brown, 18 to 21 minutes.
  • Tip: Use this recipe to meal prep a week of dinners with this plan.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • erving size: ⅓ cup
  • Per serving: 42 calories; 2 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 25 mcg folate; 0cholesterol; 3 g sugars; 0 g added sugars; 1,242 IU vitamin A; 52 mg vitamin C; 9 mg calcium; 0 mg iron; 164 mg sodium; 118 mg potassium
  • Nutrition Bonus: Vitamin C (87% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat
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