Sauteed Bell Peppers in Raspberry Vinaigrette
This simple low fat recipe doesn't take much time to cook. It is refreshing, light tasting and is good to eat when you are not in the mood for something heavy. I have been eating a lot of beans over the past couple of weeks. This recipe was a welcome retreat because I was getting sick of that diet. I had just come home from the gym. I didn't want anything extremely high in calories as I did not want to undo the work I had just done. Bell peppers are extremely low in calories. A medium sized bell pepper only has 24 calories. This means that it takes more work for our bodies to digest a green pepper than the number of calories it has. Bell peppers are also a good source of vitamin C.
Flaxseed is a popular source of omega 3 fatty acids. It adds a little bit of excitement to this dish. I used the whole flaxseed. To get many of the health benefits associated with flaxseed it is suggested that you should grind it up in a coffee grinder or food processor. I would not recommend doing this for this dish. There is not a lot of fluids and the flaxseed would have a chalky consistency. The flaxseed when it is not ground gives us more dietary fiber. It is just said that grinding the flaxseed enables us to reap the benefits of this wonderful source of Omega 3s.
I used Kraft salad dressing as a sauce for this dish. I purchase many bottles of salad dressing to keep in the refrigerator throughout the month. Many different salad dressings can be added to a stir fry to give a boost to the flavor. They are usually very inexpensive and great to have on hand. Kraft Raspberry Vinaigrette only has 30 calories per tablespoon. This dish didn't take very much of the vinaigrette. It just gives it a light flavor which subtly hints of raspberry. I did not add very much and it worked out very well.
In my kitchen I have run out of most oils. I am currently using regular vegetable oil in all of my cooking. I bought a large container many months back. There are better oils to use. I would highly recommend using olive oil instead. Olive oil maintains it's molecular structure after it has been heated up. It is one of the healthier oils to cook with. I usually use olive oil in all of my cooking.
- 3 Red Onions
- 15 Peeled Garlic Cloves
- 3 Bell Peppers, your choice of color
- 2 Tablespoons of Raspberry Vinaigrette
- 2 Tablespoons Flaxseed
- 1/4 Oil
- Heat oil in iron skillet.
- Add Garlic.
- Cut bell peppers into larger sized chunks.
- Add bell pepper to the skillet and stir.
- Add raspberry vinaigrette.
- Cut onions into disks.
- Saute for about 15 minutes.
- Add flaxseed.
- Saute for another 10 minutes.