Publisher Photo
Publisher Photo
Loretta Hill of Westminster, Maryland developed this crisp-tender combination as a quick-and-easy way to dress up an everyday sandwich. "It also helps us use up the abundance of fresh vegetables from our annual garden," she reports.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 large green peppers, julienned
  • 1 large onion, sliced
  • 4-1/2 teaspoons canola oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt

Directions

In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 5-8 minutes or until peppers and onion are crisp-tender. Serve warm. Yield: 3 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Onion Pepper Medley in Light & Tasty April/May 2002, p11

Nutritional Facts

1/3 cup: 108 calories, 5g fat (1g saturated fat), 0 cholesterol, 298mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 2g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

  • 4 large green peppers, julienned
  • 1 large onion, sliced
  • 4-1/2 teaspoons canola oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  1. In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 5-8 minutes or until peppers and onion are crisp-tender. Serve warm. Yield: 3 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Onion Pepper Medley in Light & Tasty April/May 2002, p11

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