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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
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Easy	Intermediate	Difficult

Fennel with Peppers

Source: dLife

Fennel, red bell peppers, and onions cooked to perfection.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	90.7

Total Carbs	13.3 g

Dietary Fiber	3.9 g

Sugars	5.7 g

Total Fat	3.7 g

Saturated Fat	0.5 g

Unsaturated Fat	0.4 g

Potassium	343.7 mg

Protein	1.9 g

Sodium	319.0 mg

Dietary Exchanges 3.7 Fat, 2.4 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 olive oil 2.0
2 cup sliced white onion 2.0
2 cup chopped red bell peppers 2.0
2 cup Fennel, bulb, fresh, slices 1.0
1 tsp balsamic vinegar 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Heat oil in a large nonstick skillet. Add fennel, red bell peppers, and onions.
Cook over medium-high heat for 10 minutes. Add 1/4 cup water to vegetable mixture.
Bring to a boil and reduce to low heat. Steam covered for 5 minutes.
Stir in salt, black pepper, and vinegar. Serve hot or at room temperature.