2 tsp. olive oil, preferably extra virgin 

1 pound orange or yellow bell peppers, cut into strips 

1/8 tsp. salt 

2 tsp. minced garlic 

balsamic vinegar 

1 T. pine nuts, toasted and chopped 

 

Set a skillet over medium heat for 1 minute. Add the oil. Heat for 30 seconds. Add the peppers and salt. Toss to combine. Cover and cook, tossing occasionally, for about 3 minutes, or until the peppers are starting to soften. Add the garlic. Cook, tossing, for about 1 minute, or until the garlic is fragrant. Drizzle with vinegar to taste. Toss to heat through. Serve sprinkled with the nuts.

 

Yield: 4 servings

Calories: 78

Fat: 4g

Fiber: 1g