1 yellow bell pepper, cored and cut into fi ne
strips
1 green bell pepper, cored and cut into fi ne
strips
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Spritz of extra-virgin olive oil
Heat the oil in a skillet over medium-high.
Sauté the onion 2 minutes or until it starts to
wilt but not brown. Add the garlic and bell
pepper strips, and sauté about 10 minutes until
tender. Stir in the salt, black pepper, and pars
ley. Spritz with the olive oil just before serving.
Per serving : 60 calories, 1 g fat, 0 g saturated fat, 12 g
carbohydrate, 2 g protein, 3 g dietary fi ber, 143 mg
sodium. Exchanges: 2 Vegetable
SPINACH-STUFFED
RED BELL PEPPERS
This side dish looks like an advertisement for
Italy, and it tastes that good, too!
SERVES 4
2 large red bell peppers, seeded and cut in half
lengthwise
3 bunches fresh spinach or 2 (12-ounce)
packages chopped frozen spinach, thawed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
Place the pepper halves in a steamer and steam
3 minutes over boiling water. Set aside.
Wash the spinach and discard the stems.
Chop the leaves and season with salt, black
pepper, and nutmeg. Steam until wilted, 3 min
utes. (If using frozen spinach, heat in a small
saucepan, then season.) Press out the excess
water and fill the pepper halves.
Steam the stuffed peppers 3 minutes or until
heated through. Cut each half into 2 wedges
and serve green side up . . . what else!Per serving : 87 calories, 0 g fat, 0 g saturated fat, 11 g
carbohydrate, 5 g protein, 4 g dietary fi ber, 405 mg
sodium. Exchanges: 3 VegetablePEPPERS • 215