Bell Pepper and Mushroom Saute (Kosher)
Preparation: 10 min. Cooking: 10 min.
Total: 20 min.
- 1 Tbsp schmaltz or oil
- 1 large red bell pepper, cored, seeded and cut into 1 in. squares
- 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 in. squares
- 1/2 lb mushrooms, sliced
- 1-1/2 tsp tarragon, or 2 Tbsp fresh, chopped
Heat schmaltz or oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute.
Calories
72 Cal
Fat
3.7 g
Carbs
8.7 g
Protein
2.2 g
Fiber
2.6 g
Sugar
2.8 g
Cholesterol
3.2 mg
Sodium
4.1 mg
Nutrients
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Fats
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Vitamins
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Minerals
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