Italian Sauteed Peppers

Use any leftovers to liven up a sandwich or pasta.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

  • 2 tbsp. olive oil
  • 6 sliced red bell peppers (orange or yellow will work, too)
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
  • 3 tbsp. balsamic or sherry vinegar
  • ¼ c. small fresh basil leaves
  • 2 tbsp. ricotta salata or Parmesan shavings

Directions

  1. Heat 2 Tbsp olive oil in a large nonstick skillet over medium-high heat.
  2. Cook 6 sliced red bell peppers (orange or yellow will work, too) with ½ tsp coarse salt and ¼ tsp pepper, stirring frequently and adjusting heat as needed, until darkened in spots, 8 to 10 minutes.
  3. Turn off heat. Add 3 Tbsp balsamic or sherry vinegar and return to heat.
  4. Simmer until liquid is reduced to a glaze, about 1 minute.
  5. Before serving, top with ¼ cup small fresh basil leaves and 2 Tbsp ricotta salata or Parmesan shavings.

147 cal, 9 g fat (2 g saturated), 3 g protein, 15 g carb, 6 g sugar, 3 g fiber, 330 mg sodium, 5 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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