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Rainbow pepper saut
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| Artist: |
_ |
| Categories: |
Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Sweet red pepper | | 1
| | Sweet green pepper | | 1
| | Sweet yellow pepper | | 2
| tsp | Vegetable oil | | 1/4
| cup | Tomato juice | | 1
| tsp | Cider vinegar | | 1/4
| tsp | Caraway seeds | | 1
| | Garlic clove, minced | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| | Green onion, finely chop |
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Procedures:
| 1 | Halve peppers lengthwise; slice into thin strips. | | 2 | In large nonstick skillet, heat oil over high heat; cook peppers, stirring, for 2 minutes or until slightly softened. | | 3 | Reduce heat to medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and pepper. | | 4 | Cook, stirring often, for 3-5 minutes or until vegetables are tender and liquid is slightly reduced. | | 5 | Transfer to serving bowl; sprinkle green onion over top. | | 6 | Per serving: about 50 calories, 1 g protein, 3 g fat, 7 g carbohydrate, |
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