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Broccoli with Pan-Roasted Peppers Recipe

Broccoli with Pan-Roasted Peppers Recipe

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Ingredients:

Serving

4 cups broccoli florets (about 1 1/2 lb)
1 tbsp olive oil
1 3/4 cups (1-inch) red bell pepper strips (2 medium)
1 3/4 cups (1-inch) yellow bell pepper strips (2 medium)
1/4 cup red wine vinegar
1 tsp sugar
3/4 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.67 Kcal (342 kJ)
Calories from fat	21.03 Kcal
		% Daily Value*
Total Fat	2.34g	4%
Sodium	331.88mg	14%
Potassium	450.32mg	10%
Total Carbs	12.36g	4%
Sugars	5.64g	23%
Dietary Fiber	4.41g	18%
Protein	3.41g	7%
Vitamin C	179.9mg	300%
Vitamin A	2mg	66%
Iron	34.7mg	193%
Calcium	58.4mg	6%

Amount Per 100 g
Calories	36.2 Kcal (152 kJ)
Calories from fat	9.32 Kcal
		% Daily Value*
Total Fat	1.04g	4%
Sodium	147.11mg	14%
Potassium	199.61mg	10%
Total Carbs	5.48g	4%
Sugars	2.5g	23%
Dietary Fiber	1.96g	18%
Protein	1.51g	7%
Vitamin C	79.8mg	300%
Vitamin A	0.9mg	66%
Iron	15.4mg	193%
Calcium	25.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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