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AppetizersVegetables & Potatoes
Red Bell Pepper Saute
25 Minutes
10 minutes to make
15 minutes to cook
1/2 cup chopped blanched almonds
1 tablespoon vegetable oil
2 red bell peppers, cut in 1-inch squares
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, chopped finely
1 anchovy, chopped finely
1 tablespoon finely chopped fresh cilantro
Toast the almonds in a dry skillet for 10 minutes in a preheated 400-degree oven. Set aside. Heat oil in a skillet and saute bell peppers until just tender. Stir in sugar and cook, stirring occasionally, until melted.
Stir in lemon juice, salt, red pepper flakes, garlic, anchovy, cilantro and almonds. Makes 4 servings.
Per serving: 155 calories; 11 g fat (1 g saturated fat; 64 percent calories from fat); 10 g carbohydrates; 1 mg cholesterol; 621 mg sodium; 4 g protein; 3 g fiber.
