• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tri-Colour Pepper Sauté

  • 6servings
  • 20minutes

Add to MenuAdd to Calendar

Source: www.foodnetwork.caReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3
MineralsCopper, Natrium, Fluorine, Chromium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 shallot, thinly, sliced

  3. 1/2 teaspoon fennel seeds, crushed

  4. 1 teaspoon seasoned rice vinegar

  5. 1 sweet red pepper, cut into strips

  6. 1 sweet yellow pepper, cut into strips

  7. 1 sweet green pepper, cut into strips

  8. 8 ounces green beans

  9. 8 ounces yellow beans, trimmed

  10. 2 cloves garlic, minced

  11. 1/4 cup vegetable stock

  12. 1/4 cup tomato, juice

  13. 2 tablespoons Worcestershire sauce

  14. 1/4 teaspoon salt

  15. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In nonstick skillet, heat oil over medium heat; cook shallots and fennel seeds, stirring often, for 5 minutes or until very soft.

  2. Add vinegar; cook, stirring, for 30 seconds.

  3. Add red, yellow and green peppers; cook for 5 minutes over medium-high heat or until tender-crisp and lightly browned.

  4. Stir in green beans, garlic, stock, tomato juice, Worcestershire sauce, salt and pepper; cover and cook, stirring occasionally, for 7 minutes.

  5. Uncover and boil for 1 minute or until liquid is evaporated.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback