Side Pannel
Rainbow Pepper Saut
Ingredients List
- 1 Sweet red pepper
- 1 Sweet green pepper
- 1 Sweet yellow pepper
- 2 ts Vegetable oil
- 1/4 c Tomato juice
- 1 ts Cider vinegar
- 1/4 ts Caraway seeds
- 1 Garlic clove, minced
- 1/4 ts Salt
- 1/4 ts Pepper
- 1 Green onion, finely chop
Directions
Halve peppers lengthwise; slice into thin strips.
In large nonstick skillet, heat oil over high heat; cook peppers,
stirring, for 2 minutes or until slightly softened. Reduce heat to
medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and
pepper. Cook, stirring often, for 3-5 minutes or until vegetables are
tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle
green onion over top.
Per Serving: about 50 calories, 1 g protein, 3 g fat, 7 g carbohydrate,
In large nonstick skillet, heat oil over high heat; cook peppers,
stirring, for 2 minutes or until slightly softened. Reduce heat to
medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and
pepper. Cook, stirring often, for 3-5 minutes or until vegetables are
tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle
green onion over top.
Per Serving: about 50 calories, 1 g protein, 3 g fat, 7 g carbohydrate,
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