Bell Peppers with Nuts and Olives

1. 1

   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.

2. 2

   Remove from the skillet so they dont burn.

3. 3

   Pour the oil into the same skillet, swirling to coat the bottom.

4. 4

   Increase the heat to high.

5. 5

   Cook the bell peppers, onion, and garlic for 10 to 15 minutes, or until the desired texture, stirring occasionally.

6. 6

   Stir in the pepper and salt.

7. 7

   Serve sprinkled with the olives and pine nuts.

8. 8

   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.

9. 9

   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.

10. 10

    (Per Serving)

11. 11

    Calories: 45

12. 12

    Total Fat: 3.0g

13. 13

    Saturated: 0.5g

14. 14

    Trans: 0.0g

15. 15

    Polyunsaturated: 0.5g

16. 16

    Monounsaturated: 2.0g

17. 17

    Cholesterol: 0mg

18. 18

    Sodium: 67mg

19. 19

    Carbohydrates: 4g

20. 20

    Fiber: 1g

21. 21

    Sugars: 2g

22. 22

    Protein: 1g

23. 23

    Dietary Exchanges

24. 24

    1 Vegetable

25. 25

    1/2 Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.