Bell Peppers with Nuts and Olives

Preparation

1. Step 1

   In a large skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until they’re just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

   Step 2

   Pour the oil into the same skillet, swirling to coat the bottom. Increase the heat to high. Cook the bell peppers, onion, and garlic for 10 to 15 minutes, or until the desired texture, stirring occasionally. Stir in the pepper and salt. Serve sprinkled with the olives and pine nuts.

2. Cook’s Tip

   Step 3

   If you prefer, you can use chopped pecans instead of the pine nuts and/or substitute other good-quality black olives or stuffed green olives for the kalamata olives.

3. Cook’s Tip on Skillets

   Step 4

   A heavy skillet heats more evenly and cooks food more quickly than thinner skillets, which tend to burn in some areas while undercooking in others.

4. nutrition information

   Step 5

   (Per Serving)

   Step 6

   Calories: 45

   Step 7

   Total Fat: 3.0g

   Step 8

   Saturated: 0.5g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 0.5g

   Step 11

   Monounsaturated: 2.0g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 67mg

   Step 14

   Carbohydrates: 4g

   Step 15

   Fiber: 1g

   Step 16

   Sugars: 2g

   Step 17

   Protein: 1g

   Step 18

   Dietary Exchanges

   Step 19

   1 Vegetable

   Step 20

   1/2 Fat