Show Subscription Form




Italian Broccoli with Peppers Recipe
Italian Broccoli with Peppers Recipe photo by Taste of Home

Italian Broccoli with Peppers Recipe

Publisher Photo
This healthy side dish goes with just about anything. And for a satisfying meal, we like it over pasta or grilled chicken or turkey breasts. —Maureen McClanahan, St. Louis, Missouri
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 4 cups fresh broccoli florets
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium ripe tomato, cut into wedges and seeded
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

3/4 cup equals 55 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 228 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
  2. In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese. Yield: 6 servings.
Originally published as Italian Broccoli with Peppers in Light & Tasty February/March 2006, p21

Nutritional Facts

3/4 cup equals 55 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 228 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Italian Broccoli with Peppers

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 17, 2012

I had one small yellow squash, so I added it, and used the frozen broccoli on hand. Very good taste to this dish, even with the frozen broccoli. Complemented Parmesan breaded baked tilapia and white shoepeg corn well. I think anyone would enjoy this quick and easy side dish. Thanks for sharing.

MY REVIEW
Reviewed Jul. 11, 2012

I made it just as is but added strips of lean pork. It was a wonderful meal.

MY REVIEW
Reviewed Jul. 9, 2012

We are trying to eat a little healthier and this is an excellent way to start. I have now shared this with my daughter and her family as I know they will also enjoy it.

MY REVIEW
Reviewed Jul. 9, 2012

I made this recipe as written. We really enjoyed the fresh flavors.

MY REVIEW
Reviewed Feb. 22, 2011

Loved it !Pleasing to eyes and pallete!I didnt use cheese.I am making it again my whole family loved it ages 3 to 43

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT