Raibow Pepper Saute

Course : Vegetables
Serves: 4
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1 medium red pepper
1 medium green pepper
1 medium yellow pepper
2 teaspoons vegetable oil
1/4 cup tomato juice
1 teaspoon cider vinegar
1/4 teaspoon caraway seeds
1 clove garlic -- minced
1/4 teaspoon salt and pepper
1 medium green onion -- finely chopped

Preparation / Directions:

1. Halve the peppers lengthwise; slice into thin strips. 2. In a larke nonstick skillet, heat oil over high heat; cook peppers; stirring for 2 minutes for until slightly softened. 3. Reduce heat to medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and pepper. Cook, stirrin often for 3-5 minutes until vegetable are tender and liquid is slightly reduced. 4. Transfer to serving bowl, sprinkle green onions over top; serve.


Nutritional Information:

50 calories, 1g protein, 3g fat, 7g carbohydrate.

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