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Broccoli With Red Pepper and Shallots
Source: Diabetic Cooking Magazine/Chef Michel Nischan

Broccoli sauteed with shallots and red pepper.

Prep Time: 15 minutes
Cook Time: 11 minutes
Difficulty: Easy

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
1/2 Fat , 3 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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2 1/4 lb  Broccoli, fresh
2 tsp  margarine
1 each  large red bell peppers
3 each  large shallots
0 1/2 tsp  salt
0 1/4 tsp  black pepper
0 1/4 cup  sliced almonds
  1. Bring 2 quarts water to a boil in large saucepan over high heat. Add broccoli.
  2. Boil, uncovered, 3 to 5 minutes or until bright green and tender.
  3. Drain and rinse under cold water; drain well.
  4. Melt margarine in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots.
  5. Cook 3 minutes, stirring occasionally. Add broccoli.
  6. Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and black pepper.
  7. Garnish with almonds, if desired.

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