| Level: | Easy |
| Total: | 17 min |
| Prep: | 10 min |
| Cook: | 7 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, crushed away from skin
- 2 green bell peppers, seeded and sliced lengthwise, 1/2-inch strips
- 1 large red bell pepper, seeded and sliced lengthwise, 1/2-inch strips
- Salt and pepper
- 1/4 cup grated Parmesan, a couple of handfuls
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 84 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 4 mg |
| Sodium | 187 mg |
Reviews
Nothing to right home about, but a good way to use up peppers!
This was simple and easy to make! It turned out wonderful. I made it with red and yellow bell peppers and it was awesome.
it was a great side dish we loved it i love racheal rays cooking
This is a great way to liven up dinner! It’s fast and easy, and it is much better than just steaming the peppers!
Very easy and very good. Why didn’t I think of this?
I made this for my family for Christmas dinner. I am the only low carb-er in the bunch so it was a perfect dish for me… my family couldnt get enough and all my sisters asked for the recipe!!! We all are big fans of Rachel Ray!!!!
Very easy to make. Delicious…will make for a quick side dish
Wasn’t bad for a “SIMPLE & QUICK” recipe. Would fix it again.