Bell Pepper and Mushroom Saute
Low Sodium Recipe
Sweet red bell peppers with yellow or green additions, mushrooms and tarragon.
1 tablespoon 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
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.
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