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Broccoli With Red Pepper & Onion

the.instructor's picture
  Broccoli 2 Pound
  Olive oil 2 Tablespoon
  Onions 2 Large, thinly sliced
  Red bell peppers 2 Large, stemmed,seeded, thinly sliced (about 1 lb. total)
  Capers 1 Tablespoon, drained
  Salt To Taste
  Pepper To Taste

Trim tough ends off broccoli.
Peel broccoli stalks; cut lengthwise to make 1/3-inch-thick slices.
Fill a 12-inch frying pan or a 5 to 6-quart pan with 1 to 1 1/2 inches water; bring to a boil.
Add 1/3 to 1/2 of the broccoli, and cook, turning over once, just until barely tender when pierced, 2 to 3 minutes.
Lift out broccoli and immerse in ice water.
Repeat with remaining broccoli; when cool, drain well.
Arrange on a platter or shallow 3-to 4-quart baking dish. Drain pan and dry.
Add 2 tablespoons oil and onions.
Stir often over medium-high heat for 5 minutes.
Add peppers; stir often until edges are browned, 10 to 15 minutes.
Stir in capers; spoon onto broccoli.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 908 Calories from Fat 306

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 4.8 g24.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 853.1 mg35.5%

Total Carbohydrates 136 g45.2%

Dietary Fiber 39.5 g158.2%

Sugars 52.5 g

Protein 36 g71%

Vitamin A 271.6% Vitamin C 1964.6%

Calcium 64.1% Iron 51.1%

*Based on a 2000 Calorie diet

Broccoli With Red Pepper & Onion Recipe