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Broccoli With Red Pepper And Shallots Recipe
|Broccoli||2 Bunch (200 gm)|
|Red bell pepper||1 Large, cut into thin strips|
|Shallots/1 small onion, thinly sliced||3 Ounce|
|Ground black pepper||1⁄4 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs) (Toasted)|
Serving size: Complete recipe
Calories 365 Calories from Fat 170
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1053.8 mg43.9%
Total Carbohydrates 41 g13.7%
Dietary Fiber 10.8 g43.1%
Sugars 9.5 g
Protein 14 g27.4%
Vitamin A 131.6% Vitamin C 578.2%
Calcium 19.7% Iron 23.2%
*Based on a 2000 Calorie diet
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.
Cook 4 to 6 minutes, stirring occasionally.
Sprinkle with salt and black pepper; mix well.
Garnish with almonds, if desired.