Peppers Braised with Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you don't have fresh tomatoes, substitute 2 cups of canned no-salt-added plum tomatoes, drained and chopped. Ingredients:
cooking spray |
1 teaspoon olive oil |
2 onions, thinly sliced |
1/2 cup dry white wine |
2 tomatoes, peeled, seeded, and coarsely chopped |
1 large red bell pepper, seeded and cut into strips |
1 large green bell pepper, seeded and cut into strips |
1 large yellow bell pepper, seeded and cut into strips |
1/4 teaspoon salt |
1/2 cup fat-free, less-sodium chicken broth |
9 mint or basil sprigs, divided |
Directions:
1. Coat a nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add onion, and cook 5 to 7 minutes or until tender, stirring often. Add wine; cook 2 to 3 minutes. Stir in tomato, bell pepper strips, and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
2. Add broth and 1 mint sprig; cover and simmer 15 minutes. Remove from heat, and allow to cool to room temperature. Remove mint sprig, and discard. Garnish with remaining mint sprigs.
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