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Skillet Peppers

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Skillet Peppers
  • Prep Time 5 min
  • Total Time 9 min
  • Servings 4
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You get color, flavor and good nutrition from this quick-to-fix side dish.

Ingredients

2
tablespoons olive or vegetable oil
3
medium green, red or yellow bell peppers, cut into 1/4-inch strips (3 cups)
1
medium onion, thinly sliced
1/4
cup golden raisins
2
tablespoons salted sunflower nuts
2
teaspoons lemon juice
1/2
teaspoon salt

Directions

  • 1 Heat 10-inch skillet or wok over medium heat. Add oil; rotate skillet to coat side.
  • 2 Add bell peppers, onion and raisins; stir-fry 2 to 4 minutes or until vegetables are crisp-tender. Stir in remaining ingredients.
Tips  

Chopped cashews or toasted slivered almonds are tasty replacements for the sunflower nuts.

No chopping is required when you buy presliced peppers from a pay-by-the-pound salad bar. Are the peppers chopped instead of sliced? Go ahead and use them—the recipe will still be first-rate!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
145
(
Calories from Fat
80
)
Daily Value
Total Fat
9 g
(
Saturated Fat
1 g
)
Cholesterol
0mg
Sodium
330 mg
Potassium
300 mg
Total Carbohydrate
17 g
(
Dietary Fiber
3 g
)
Protein
2 g
Daily Value*:
Vitamin A
100%
100%
Vitamin C
100%
100%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fruit; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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