Bell Pepper and Mushroom Saute
Low Salt-Sodium Recipe
By Fitness and Freebies
Sweet red bell peppers with yellow or green additions, mushrooms and tarragon.
Recipe Ingredients
1 tablespoon olive oil
1 large red bell pepper, cored, seeded and cut into 1 inch squares
1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1-inch squares
1/2 pound fresh mushrooms, sliced
1-1/2 teaspoon tarragon or 1-tablespoon fresh, chopped
Recipe Directions
Heat oil in a heavy nonstick skillet over medium heat. Saute bell peppers and mushrooms 7 to 8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute.
Nutrition information per serving:
Recipe makes 8 servings
Calories: 61 (Calories from fat: 48 percent)
Total Fat: 3.6g
Cholesterol: 3mg
Protein: 1.9g
Carbohydrates: 6.9g
Fiber: 1.9g
Sugar: 2.0g
Sodium: 3mg
Food exchanges: Vegetable 1.3, Fat 0.6
See also:
Pear and Apple Saute
Yellow Pepper and Red Tomato Salad
Portabella Mushrooms and Peppers
