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Mixed Pepper Medley
5 min prep time
25 min cook time
8servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Mixed Pepper Medley
This mixture is know as peperonata in Italy and is a typical garnish for roasted and grilled meats, but you could also pair it with a plant-based protein such as Moroccan Lentils with Stewed Tomatoes for a satisfying vegan meal.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
5 min prep time
25 min cook time
8servings
1/2 cup
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Step-By-Step Instructions:
- Heat olive oil in a large, wide skillet over medium heat. Add peppers, and cook until browned.
- Stir in garlic and cook for 1 minute. Add green olives, then reduce heat to low and cover. Cook for 20 minutes, or until peppers are tender.
- Stir in balsamic vinegar. Taste, and add salt if necessary.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 80
-
Total Fat
6g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 140mg
-
Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 1g
- Potassium 200mg
- Phosphorous 25mg
Ingredients
olive oil
3 tbsp
mixed red, yellow, and green bell peppers (cut into thin strips)
2 lbs
garlic (minced)
6 clove
pitted, diced green olives
1/4 cup
balsamic vinegar
2 tbsp
salt
1/4 tsp, or to taste
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