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Ingredients
3 tablespoons raisins
1 large clove garlic
24 ounces whole red and yellow bell peppers or 22 ounces ready-cut peppers cut in ¼-inch-thick strips (6 cups)
2 teaspoons olive oil
1 tablespoon balsamic vinegar
Nutritional analysis per serving (2 servings)
34 grams carbs; 183 calories; 3 grams monosaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 13 milligrams sodium; 4 grams protein; 10 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
Soak raisins in very hot tap water.
- Step 2
Mince the garlic. Wash, trim, seed and slice the whole peppers.
- Step 3
Heat nonstick pan until it is very hot; then, reduce heat to medium high and add oil. Stir in the garlic and peppers, and saute until peppers begin to soften.
- Step 4
Drain the raisins, and add to the peppers with the vinegar. Cover, reduce heat to medium and continue cooking peppers until they are soft, about 5 minutes longer.
Private Notes