Sautéed Sweet Peppers

Sautéed Sweet Peppers

These sautéed sweet peppers are quick and easy to make and packed with vitamins, especially vitamins A, C and B6.

Nutrition & Movement

Prep Time: 5 Min
Cook Time: 10
Ready In: 30 Min

Servings: 6

These sweet peppers are quick and easy to make and packed with vitamins, especially vitamins A, C and B6.

  • 1 tablespoon extra-virgin olive oil
  • 2 medium green bell peppers, cut into 1-inch squares
  • 2 medium red bell peppers, cut into 1-inch squares
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh basil or oregano
  • 2 cups precooked brown rice, hot


  1. In a large skillet over medium heat, heat the oil. Add the peppers, and sauté for 3-5 minutes, stirring frequently.
  2. Add the water, salt and pepper; continue sautéing for 4-5 minutes or until the peppers are just tender. Stir in the basil and remove from the heat.
  3. Spread the rice over a serving platter, spoon the peppers and liquid on top, and serve.
  4. Note: Vary this dish by using any combination of zucchini, yellow squash and mushrooms with the peppers or in place of them.

Nutritional Information:

Per serving (1/2 cup vegetables and 1/3 cup rice): Choices/exchanges 1 starch; 1 nonstarchy vegetable; 1/2 fat; calories 130 (from fat 25); fat 3 g (saturated 0.5 g, trans 0.0 g); cholesterol 0 mg; sodium 105 mg; potassium 250 mg; total carbohydrate 22 g (dietary fiber 3 g; sugars 3 g); protein 3 g; phosphorus 90 mg.

Recipe from Quick Diabetic Recipes for Dummies (Wiley, January 2018, ISBN: 978-1-119-36323-1, $22.99). For more information, please visit the book's page on


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