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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

Braised Bell Peppers

Source: dLife

Red and yellow bell peppers cooked with onions and garlic in a tomato based sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	102.2

Total Carbs	21.3 g

Dietary Fiber	4.4 g

Sugars	10.4 g

Total Fat	0.9 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	509.8 mg

Protein	3.2 g

Sodium	306.2 mg

Dietary Exchanges 0.9 Fat, 3.8 Vegetables, 0.0 Other Carbs, 0.0 Lean Meat

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 each olive oil cooking spray 4.0
4 cup red bell peppers, sliced 32.0
32 oz yellow bell pepper strips 2.5
2 1/2 cup sliced white onion 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp anise seed 2.0
2 each medium garlic cloves 2.0
2 tbsp unsalted tomato paste 1.0
1 tbsp fresh basil 1.0
1 tbsp red wine vinegar 0.25
0 1/4 tsp black pepper

Directions

Heat a large, cooking spray coated skillet over medium high heat. Combine red and yellow peppers, onion, salt, anise seed (if using), and garlic. Let cook 15 minutes. Stir regularly.
Pour in water and tomato paste and combine well. Let cook another few minutes bringing to a boil, lower heat and let simmer for 30 minutes. Peppers should be tender.
Mix in basil, vinegar, and black pepper. Let cook 2 minutes, remove from heat and spoon into a serving bowl.