Sautéed Cherry Tomatoes and Multicolored Peppers
ingredients
1 medium red pepper, sliced into thin strips
1/2 each medium yellow and green pepper, sliced into thin strips
1/3 cup low-fat, reduced-sodium chicken broth
1 tsp. olive oil
1 cup halved cherry tomatoes
1-2 Tbsp. minced scallions
Salt and pepper to taste
preparation
6 servings
Preparation time: 15 minutes
Cooking time: 9 minutes
1. Bring a large pot of water to a boil. Add the peppers and turn off the heat. Let the peppers stand in the water for 1 to 2 minutes. Drain and plunge the peppers into a bowl of ice water and drain again. Pat dry.
2. Heat the broth and oil in a large skillet over medium heat. Add the cherry tomatoes and scallions and sauté for 3 to 4 minutes until tomatoes begin to cook, but are not mushy and scallions retain their color. Add the peppers, cover and steam for 2 minutes until peppers are tender, but crisp. Season with salt and pepper.
nutrition
Serving Size: about 1/2 cup
Vegetable Exchanges: 1
Amount Per Serving
Calories: 33
Calories form fat: 10
Total fat: 1 gram
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 10 milligrams (without added salt)
Carbohydrate: 6 grams
Dietary fiber: 1 gram
Sugars: 3 grams
Protein: 1 gram
