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Broccoli with Red Pepper and Shallots

Broccoli with Red Pepper and Shallots

Broccoli with Red Pepper and Shallots


Makes 6 servings


2 bunches fresh broccoli (about 2-1/4 pounds), cut into florets and stalks cut into 1-inch pieces
2 teaspoons margarine or butter
1 large red bell pepper, cut into short thin strips
3 large shallots (3 ounces) or 1 small onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted (optional)


  1. Bring 2 quarts water to a boil in large saucepan over high heat Add broccoli; boil, uncovered, 3 to 5 minutes or until bright green and tender. Drain and rinse under cold water; drain well.
  2. Melt margarine in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and black pepper; mix well. Garnish with almonds, if desired.

Nutritional Information

Serving Size: 1/6 of total recipe
Sodium 248 mg
Protein 5 g
Fiber 4 g
Carbohydrate 11 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 21 %
Calories 65

Dietary Exchange

Vegetable 2

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