|Serving Size: 1 cup|
|Choices: Vegetable 2, Total Fat 0.5|
- Makes: 4
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
|1/2||small||onion, minced (3/4 cup)|
|1||garlic clove, finely minced (1 tsp.)|
|1||large||red bell pepper, cored, seeded, and sliced into thin strips (1 cup)|
|1||large||yellow bell pepper, cored, seeded, and sliced into thin strips (1 cup)|
|1||large||green bell pepper, cored, seeded, and sliced into thin strips (1 cup)|
|2||large||tomatoes, seeded and diced (1 1/2 cups)|
|Freshly ground black pepper|
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3 to 4 minutes. Add the bell peppers and tomatoes, and sauté for 1 minute.
- Cover and simmer over medium-low heat for 20 to 30 minutes, stirring occasionally.
- If there is excess liquid, raise the heat, uncover, and continue to cook and stir until the liquid evaporates. Season with the salt and black pepper, and serve.