1 large onion 1 large green bell pepper 1 large red bell pepper 1 large yellow bell pepper non-stick cooking spray 2 teaspoons olive oil 1/4 teaspoon dried thyme 1/8 teaspoon salt 1/8 teaspoon black pepper
Cut onion into 1/4" slices and separate into rings. Slice peppers into 1/4" rings; remove and discard membranes and seeds.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and pepper slices; saute 6 to 8 minutes or until crisp-tender. Sprinkle with thyme, salt, and pepper.
55 calories, 2 grams fat, 8 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.
Even though this seems to be a no-brainer recipe, it was worth reviewing. We needed more oil than the 2 teaspoons, however, for the amount of veggies. If you like your veggies softer, go ahead and cook them longer. You can also go for a caramelized taste by using a combo of oil and butter instead of just oil. These are great as a side dish, a topping for steak, in fajitas - you name it.
Nov 11, 2013
joanne Member since: April 13, 2008
Used this as a topping on steak sandwiches. Delish!