I use this recipe to cook the large amounts of bell peppers that are in my freezer after the summer harvest is long over, already cored, seeded and frozen in chunks. I defrost the peppers in a large bowl, and use the liquid from the defrosted peppers as part of the 1/3 of cup water that is called for in the recipe. Bell peppers lose their crispness when frozen, but slice easily and taste great when cooked. Fresh bell peppers can also be used. Core them, remove seeds, and slice as directed.

6 servings: 103 mg. sodium per serving

2 Tablespoon healthy oil
4-3/4 cups sliced bell peppers, various colors, 1/4 inch thick and 2-3 inches long
1 cup thinly sliced onion
3 large cloves garlic, minced
3/4 teaspoon dried parsley
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon salt
1/3 cup water
4 teaspoons fresh lemon juice
1 teaspoon cornstarch
1 teaspoon water

Prep. Instructions

1. If using frozen bell peppers, defrost in a large bowl, saving liquid. Slice according to above directions.
2. Combine seasonings in a bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium low heat. Add bell peppers, onion and garlic. Cook for 10 minutes, stirring often.

2. Add seasonings. Stir to combine.

3. Add water. Bring mixture to a soft boil; then turn heat down to simmer. Simmer for 20 minutes, uncovered, until water has almost evaporated completely, stirring occasionally.

4. Add lemon juice. Stir to combine. Cook for 4 minutes, stirring often.

5. Combine cornstarch and water in a small bowl. Add to bell pepper mixture. Stir briefly, about 1 to 2 minutes, until mixture is thickened. Heat through. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds