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Peppers Braised With Herbs
Source: dLife

Tomato, onion, peppers, and mint in chicken broth and wine.

Prep Time: 8 minutes
Cook Time: 37 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 53.8
Total Carbs 8.3 g
Dietary Fiber 2.0 g
Sugars 5.0 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 188.8 mg
Protein 1.4 g
Sodium 89.7 mg
Dietary Exchanges
1/2 Fat , 1 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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1 each  cooking spray
1 tsp  olive oil
2 each  medium onions
0 1/2 cup  white wine
2 each  fresh tomatoes
1 each  large red bell peppers
1 each  large green bell peppers
1 each  large yellow bell pepppers
0 1/4 tsp  salt
0 1/2 cup  low fat unsalted chicken broth
9 each  peppermint, fresh, leaves
  1. Coat a nonstick skillet with cooking spray, and add oil, place over medium-high heat until hot.
  2. Add onion, and cook 5 to 7 minutes or until tender, stirring often.
  3. Add wine and cook 2 to 3 additional minutes.
  4. Stir in tomato, pepper strips, and salt and bring to a boil.
  5. Reduce heat to low, cover, and simmer 15 minutes.
  6. Add broth and 1 mint sprig. Cover and simmer 15 minutes.
  7. Remove from heat, and allow to cool to room temperature.
  8. Remove mint sprig from pepper mixture, and discard.
  9. Arrange pepper mixture evenly on 8 individual plates, and garnish with remaining mint sprigs.

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