Sauteed Bell Peppers and Onion with Olives and Meyer Lemon recipe
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Ingredients
- 1 Meyer lemon 10 oil-cured black olives, pitted and chopped 3 tablespoons extra-virgin olive oil, divided ½ teaspoon dried oregano 1 orange bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 large sweet onion, sliced into strips salt and pepper to taste
Nutrition Info
- 262.1 caloriescarbohydrate: 13.2 gcholesterol: : -fat: 24.3 gfiber: 4.1 gprotein: 1.5 gsaturatedFat: 2.9 gservingSize: -sodium: 657.3 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Sauteed Bell Peppers and Onion with Olives and Meyer Lemon
Directions
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Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included, squeeze other lemon half and save juice.
Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.