Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 medium onions, chopped
- 6 red, yellow and/or orange bell peppers, seeded and cut into 2-inch slivers
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
Cooking Directions
Step 1
Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring often, until softened, 3 to 5 minutes. Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes. Stir in oregano, salt and pepper; cover. Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn’t burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature.
Nutrition Info
- Serving: Per serving
- Calories: 47
- Carbohydrates: 6g
- Fat: 2g
- Protein: 1g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 168mg
- Sodium: 51mg
- Exchanges: 1 vegetable
- Carbohydrate Servings: 1/2