08 Feb Sautéed Peppers and Onions
Sautéed Peppers and Onions
By: Toby Amidor
Nutrition Information
- Serves: 6 servings
- Serving size: ½ cup
- Calories: 58.53
- Fat: 4.62 g
- Saturated fat: 0.65 g
- Carbohydrates: 4.14 g
- Sugar: 2.10 g
- Sodium: 100.59 mg
- Fiber: 1.16 g
- Protein: 0.62 g
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Photo Courtesy of Kristen Massad
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 yellow onion, thinly sliced
- 1 red bell pepper, cut into 1-inch strips
- 1 green bell pepper, cut into 1-inch strips
- 1 teaspoon dried oregano leaves
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat the olive oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic and cook until fragrant, 30 seconds. Add the onion and peppers and cook until slightly softened, 7 minutes. Add the oregano, salt, and black pepper and toss to combine.
- In each of 6 containers place ½ cup of the onions and pepper mixture. Cover and place in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- To defrost, place in the refrigerator overnight. To reheat, place in the microwave uncovered and cook on high for 45 seconds minute.
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