Sicilian Peppers, Raisins And Pine Nuts
Published September 7, 1993
- Total Time
- 10 minutes
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Ingredients
12 ounces whole onion or 11 ounces chopped ready-cut onion (2 ¼ to 2 ½ cups)
1 tablespoon olive oil
1 ½ pounds whole peppers (1 yellow, 1 red, 1 green), or 22 ounces sliced ready-cut peppers (about 5 ½ cups)
3 tablespoons raisins
3 tablespoons pine nuts
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
45 grams carbs; 326 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 10 grams fiber; 167 milligrams sodium; 7 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
- Step 2
Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
- Step 3
Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.
Private Notes