Red Peppers and Onions

By Marian Burros

Published October 7, 1989

Total Time
10 minutes
Rating
4(6)
Comments
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Ingredients

Yield:4 servings

  • 1 to 1 ½ tablespoons olive oil

  • 4 large red peppers, thinly sliced

  • 3 large onions, thinly sliced

  • 2 tablespoons red-wine vinegar

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 129 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 6 grams fiber; 12 milligrams sodium; 3 grams protein; 12 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

  1. Step 1

    Heat 1 tablespoon oil in nonstick skillet or 1 ½ tablespoons oil in regular skillet and saute peppers and onions about 10 minutes, until onions and peppers are softened.

  2. Step 2

    Season with vinegar and black pepper and serve.

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4 out of 5
6 user ratings
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