Tina’s Company Peppers
1 each of red, orange, yellow and green sweet peppers 70 cals 10.1 carbs
2 tbsp. butter 204 cals 0.2 carbs
1 tsp. Splenda
Salt and Pepper
Cut each pepper in half, remove seeds and internal ribs. Place on foil covered cookie sheet and roast in a 400 degree oven until pepper skin is bubbled and browned. Remove from oven, and place peppers in a paper bag to steam. When cool, remove skins and slice into long strips. Sauté pepper strips in butter over medium/low heat for about 5 minutes (do not brown), adding Splenda, salt and freshly ground pepper. This is a very colourful side dish, and tastes as good as it looks.
Save leftovers with their liquid in fridge, and throw into your next salad. Or, puree with a little oil and vinegar for an outstanding pepper vinaigrette salad dressing. Or, reheat, add a tablespoon or so of cream, and serve over a portion of cooked spaghetti squash.
Total recipe: 276 calories, 10.8 grams of carbohydrate
Per serving: 46 calories, 1.8 grams of carbohydrate