These colorful little nuggets are only 90 calories! Plus, the bell peppers add vitamin C, which boosts your immune system and helps prevent cardiovascular diseases.

Conner Middelmann-Whitney

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Credit: Travis Rathbone

Recipe Summary test

prep:
12 mins
cook:
30 mins
total:
42 mins
Yield:
Yield: 3 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy-bottom pan, warm 2 Tbsp. oil over medium heat. Cook onion, stirring frequently, until very soft and translucent, 10 to 12 minutes.

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  • Stir in peppers, garlic and bay leaf. Cover and cook, stirring occasionally, until vegetables are very soft, about 20 minutes. Add water a tablespoon at a time if mixture seems dry or begins to stick to pan.

  • Remove from heat and season with salt, pepper and lemon juice. Discard bay leaf. Transfer to a serving bowl, drizzle with remaining oil and sprinkle with parsley. Serve alongside grilled fish or chicken, spread on top of a pizza or bruschetta or use to fill an omelet.

Nutrition Facts

90 calories; fat 7g; saturated fat 1g; protein 1g; carbohydrates 6g; fiber 2g; sodium 53mg; calcium 15mg.
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