PEPPERS AND ONIONS

Peppers and Onions image

Provided by Marian Burros

Time 20m

Yield 2 servings

Number Of Ingredients 6

Previous Next

Ingredients

12 ounces whole onion or 11 ounces sliced, ready-cut onions (2 to 2 1/2 cups)
1 teaspoon olive oil
1 1/2 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
1/4 teaspoon salt
Freshly ground black pepper

Steps:

Slice whole onion in processor.
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.
Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 3 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 307 milligrams, Sugar 14 grams