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Broccoli With Red Pepper And Shallots

Holidaycooking's picture
  Broccoli 2 Bunch (200 gm)
  Margarine/Butter 2 Teaspoon
  Red bell pepper 1 Large, cut into thin strips
  Shallots/1 small onion, thinly sliced 3 Ounce
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Sliced almonds 1⁄4 Cup (4 tbs) (Toasted)

Trim off leaves and tough ends of broccoli stalks.
Cut broccoli into flowerets.
Peel stalks, then cut into 1-inch pieces.
To cook broccoli, heat 2 quarts lightly salted water in 3-quart saucepan over high heat to a boil.
Add broccoli and boil, uncovered, 3 to 5 minutes or until bright green and tender.
Drain broccoli in colander.
Rinse under cold water; drain thoroughly.
Melt margarine in 12-inch nonstick skillet over medium heat.
Add bell pepper and shallots.
Cook 3 minutes, stirring occasionally.
Add broccoli.
Cook 4 to 6 minutes, stirring occasionally.
Sprinkle with salt and black pepper; mix well.
Garnish with almonds, if desired.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 362 Calories from Fat 170

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1053.2 mg43.9%

Total Carbohydrates 40 g13.4%

Dietary Fiber 10.4 g41.8%

Sugars 9.5 g

Protein 14 g27.1%

Vitamin A 131.5% Vitamin C 577.7%

Calcium 19.1% Iron 21.2%

*Based on a 2000 Calorie diet

Broccoli With Red Pepper And Shallots Recipe