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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

Broccoli With Red Pepper and Shallots

Source: Diabetic Cooking Magazine/Chef Michel Nischan

Broccoli sauteed with shallots and red pepper.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	83.3

Total Carbs	14.5 g

Dietary Fiber	4.7 g

Sugars	4.2 g

Total Fat	1.9 g

Saturated Fat	0.3 g

Unsaturated Fat	0.1 g

Potassium	546.8 mg

Protein	5.0 g

Sodium	259.4 mg

Dietary Exchanges 1.9 Fat, 2.8 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

2.25
2 1/4 lb Broccoli, fresh 2.0
2 tsp margarine 1.0
1 each large red bell peppers 3.0
3 each large shallots 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 cup sliced almonds

Directions

Bring 2 quarts water to a boil in large saucepan over high heat. Add broccoli.
Boil, uncovered, 3 to 5 minutes or until bright green and tender.
Drain and rinse under cold water; drain well.
Melt margarine in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots.
Cook 3 minutes, stirring occasionally. Add broccoli.
Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and black pepper.
Garnish with almonds, if desired.