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Broccoli And Red Peppers Recipe
|Broccoli head||1 1⁄4 Pound (1 Piece)|
|Minced sweet red peppers||1⁄3 Cup (5.33 tbs)|
|Onions||1⁄3 Cup (5.33 tbs), minced|
|Defatted chicken stock||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Grated romano cheese||1 Tablespoon|
Calories 83 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 0.9 g4.5%
Trans Fat 0 g
Cholesterol 3.9 mg
Sodium 105.7 mg4.4%
Total Carbohydrates 12 g4%
Dietary Fiber 4.4 g17.6%
Sugars 3.5 g
Protein 6 g11.3%
Vitamin A 27.1% Vitamin C 239.3%
Calcium 12.5% Iron 10.8%
*Based on a 2000 Calorie diet
Arrange them in a 9" glass pie plate, with the floret pieces in the middle and the stems around the edge.
Sprinkle with the water.
Cover with vented plastic wrap and microwave on high for 5 minutes, or until tender.
Drain and set aside.
Place the margarine in a large bowl.
Microwave on high for 20 seconds, or until melted.
Stir in the peppers, onions, stock and thyme.
Cover with vented plastic wrap and microwave on high for 3 minutes, or until the vegetables are tender.
Add the broccoli and toss well.
Sprinkle with the Romano.