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Fennel with Peppers
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 Fat , 2 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 tbsp  olive oil
2 cup  sliced white onion
2 cup  chopped red bell peppers
2 cup  Fennel, bulb, fresh, slices
1 tsp  balsamic vinegar
0 1/2 tsp  salt
0 1/4 tsp  black pepper
  1. Heat oil in a large nonstick skillet. Add fennel, red bell peppers, and onions.
  2. Cook over medium-high heat for 10 minutes. Add 1/4 cup water to vegetable mixture.
  3. Bring to a boil and reduce to low heat. Steam covered for 5 minutes.
  4. Stir in salt, black pepper, and vinegar. Serve hot or at room temperature.

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