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Categories:Viewed: 67 - Published at: 2 years ago
Ingredients
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 3 medium bell peppers (various colors), sliced
- 1 medium onion, sliced
- 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
- 1/8 to 1/4 teaspoon pepper, or to taste
- 1/8 teaspoon salt
- 2 tablespoons chopped kalamata olives
Method
- In a large skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until theyre just fragrant, stirring frequently.
- Remove from the skillet so they dont burn.
- Pour the oil into the same skillet, swirling to coat the bottom.
- Increase the heat to high.
- Cook the bell peppers, onion, and garlic for 10 to 15 minutes, or until the desired texture, stirring occasionally.
- Stir in the pepper and salt.
- Serve sprinkled with the olives and pine nuts.
- If you prefer, you can use chopped pecans instead of the pine nuts and/or substitute other good-quality black olives or stuffed green olives for the kalamata olives.
- A heavy skillet heats more evenly and cooks food more quickly than thinner skillets, which tend to burn in some areas while undercooking in others.
- (Per Serving)
- Calories: 45
- Total Fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 67mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 2g
- Protein: 1g
- Dietary Exchanges
- 1 Vegetable
- 1/2 Fat
