Bell Peppers, Onion and Tomato Vegetable
Bell Peppers is a classic dish that is both hearty and healthy. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the quinoa and black beans. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
70 kcal
Protein
2 g
Carbs
10 g
Fat
3 g
Fiber
3 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
Fresh basil leaves
1 tbsp (5g)
Green Bell pepper
0.5 cup, sliced (100g)
Yellow Bell Pepper
0.5 cup, sliced (100g)
Red Onion
0.25 cup, sliced (50g)
Clove Garlic, Chopped
2 tsp (4g)
Tomato
0.25 cup, sliced (50g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Heat olive oil in a pan over medium heat.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add chopped garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add sliced bell peppers and sliced tomatoes. Stir well.
Add salt, and black pepper. Mix well.
Cover the pan with a lid and let the vegetables cook for 8-10 minutes over medium heat until the vegetables are tender but still have a crunch.
Taste and adjust the seasoning if needed.
Garnish with freshly chopped basil leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.