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Broccoli With Red Pepper & Onion Recipe
|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|
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
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.