Sauteed Bell Peppers and Onion with Olives and Meyer Lemon recipe

All Recipes Side Dish Vegetables

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 calories
carbohydrate: 13.2 g
cholesterol: : -
fat: 24.3 g
fiber: 4.1 g
protein: 1.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 657.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.

  3. 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.

Recipe Yield

2 servings

Recipe Note

A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon.

Do you like the recipe? Share this tasty recipe!