Peppers and Onions

Ingredients

• 12 ounces whole onion or 11 ounces sliced, ready-cut onions (2 to 2 1/2 cups)
• 1 teaspoon olive oil
• 1 ½ pounds red, yellow, orange and/ or purple peppers or 18 ounces sliced, ready-cut peppers (4 1/2 to 5 cups)
• 3 tablespoons sherry vinegar
• ¼ teaspoon salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    303 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 67 grams carbohydrates; 15 grams dietary fiber; 45 grams sugars; 7 grams protein; 305 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Slice whole onion in processor.
2. Heat nonstick skillet until it is very hot; reduce heat to medium high and add oil. When it is hot, add onions and saute while preparing peppers.
3. Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
4. Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.

20 minutes