Cooked Peppers and Mushrooms - 4 servings
Preparation: 5 min. Cooking: 10 min. Total: 15 min.
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1/4 cup chicken stockor water
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1 tsp unsalted butter
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1 large red bell pepper, cored, seeded and cut into 1 in. squares
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1 green bell pepper, cored, seeded and cut into 1 in. squares
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1/2 lb mushrooms, sliced
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1/2 tsp tarragon, or 2 Tbsp fresh, chopped
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1/8 tsp salt (optional)
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1 Tbsp grated Parmesan cheese
Heat stock and butter in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes, or until mushrooms are tender. Stir in tarragon and season with salt and pepper to taste. Cook another minute. Sprinkle with cheese.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 53 Cal |
1.9 g |
7.1 g |
2.9 g |
2.6 g |
3.6 g |
3.9 mg |
150 mg |
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Nutrients
| Calories |
53 Cal |
|
| Fat |
1.9 g |
|
| Carbs |
7.1 g |
|
| Protein |
2.9 g |
|
| Fiber |
2.6 g |
|
| Sugar |
3.6 g |
|
|
Fats
| Fat |
1.9 g |
|
| Fat, Sat. |
0.96 g |
|
| Fat, Mono. |
0.42 g |
|
| Fat, Poly. |
0.23 g |
|
| Cholesterol |
3.9 mg |
|
|
Vitamins
| Choline |
16 mg |
3% |
| Niacin |
3.3 mg |
21% |
| Panto. Acid |
1.4 mg |
28% |
| Riboflavin |
0.23 mg |
18% |
| Thiamin |
0.082 mg |
6.8% |
| Vitamin A |
1400 IU |
48% |
| Vitamin B6 |
0.25 mg |
15% |
| Vitamin B12 |
0.053 mcg |
2.2% |
| Vitamin C |
79 mg |
87% |
| Vitamin D |
12 IU |
6% |
| Vitamin E |
0.8 mg |
5.3% |
| Vitamin K |
4.3 mcg |
3.6% |
|
Minerals
| Calcium |
30 mg |
3% |
| Copper |
0.33 mg |
36% |
| Fluoride |
9.9 mcg |
250% |
| Iron |
1.4 mg |
17% |
| Magnesium |
16 mg |
3.8% |
| Manganese |
0.18 mg |
2.5% |
| Phosphorus |
83 mg |
12% |
| Potassium |
360 mg |
7.7% |
| Selenium |
7.1 mcg |
13% |
| Sodium |
150 mg |
10% |
| Zinc |
0.72 mg |
6.5% |
|
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