| |
| INGREDIENTS |
| 1 tbsp |
olive oil |
| 1 |
medium onion, sliced |
| 2 |
cloves garlic, finely chopped |
| 4 |
fresh tomatoes, diced |
| 1 tsp |
chopped fresh oregano leaves |
| 1 lb |
fresh, sliced green peppers |
| 1/2 c |
crumbled feta cheese |
| 2 tbsp |
toasted almonds |
|
|
|
| RECIPE |
- Heat oil over medium heat. Cook onion and garlic in oil for 3 - 4 minutes. Stir frequently, until onions are crisp tender.
- Stir in tomatoes and oregano. Heat to boiling.
- Reduce heat, simmer uncovered for about 5 minutes, stirring occasionally, until thickened and most of the liquid has evaporated.
- Place pepper slices on serving platter, top with tomato mixture.
- Sprinkle with cheese and almonds.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/2 cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
77 |
|
| Total Fat |
5 g |
|
| Sodium |
110 mg |
|
| Total Carbohydrates |
7 g |
|
| Fiber |
2 g |
|
| Protein |
3 g |
|
|
|
