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Sauteed Peppers And Tomatoes Recipe
|Cherry tomatoes||2 Cup (32 tbs)|
|Basil/Basil, dried, and crushed||1 Tablespoon, snipped (fresh)|
|Cooking oil||2 Teaspoon|
|Garlic salt||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 130 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 220.9 mg9.2%
Total Carbohydrates 9 g3%
Dietary Fiber 3.1 g12.3%
Sugars 4.7 g
Protein 2 g4.1%
Vitamin A 30.9% Vitamin C 214.9%
Calcium 4.7% Iron 5.5%
*Based on a 2000 Calorie diet
Remove stem, seeds, and core from pepper.
Cut pepper into thin strips; set aside.
Remove stems from cherry tomatoes.
Cut in half; set aside.
In a large skillet, cook green pepper strips and basil in hot oil for 3 minutes.
Add cherry tomatoes.
Cover and cook for 1 to 2 minutes more or till heated through.
Sprinkle with garlic salt and pepper.