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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sautéed Peppers and Onions

Source: dLife

Sautéed Peppers and Onions, along with basil and tomatoes.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	48.8

Total Carbs	7.6 g

Dietary Fiber	2.2 g

Sugars	3.9 g

Total Fat	2.0 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	229.7 mg

Protein	1.2 g

Sodium	80.9 mg

Dietary Exchanges 2.0 Fat, 1.2 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp extra virgin olive oil 4.0
4 each large green bell peppers 2.0
2 cup red onion, sliced 1.0
1 tbsp balsamic vinegar 1.0
1 tsp dried basil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 each fresh plum tomatoes 3.0
3 tbsp low sodium vegetable broth

Directions

In large skillet, heat oil over medium.
Add bell peppers and onion. Cook, stirring occasionally, 5 minutes or until onion starts to soften.
Add vinegar, basil, salt, and black pepper. Cook 1 minute. Add tomatoes and broth or water. Reduce heat to low, cover, and simmer, stirring occasionally, 8 minutes, or until vegetables are tender.