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.
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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
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
0.8g
4% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
140mg
6% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
1g
-
Potassium
200mg
4%
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