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Red Bell Pepper and Mushroom Sauté

37.4 calories/1.4 grams protein per serving


1 tsp. unsalted butter or margarine 51 cal 0.1 protein
1 large red bell pepper, cored, seeded and cut into 1 inch squares 43 cal 1.6 protein
1 large yellow or green bell pepper, cored, seeded and cut into 1 inch squares 33 cal 1.4 protein
1/4 lb. mushrooms 25 cal 3.5 protein
1-1/2 tsp. tarragon, or 2 Tbs. fresh, chopped 5 cal 0.4 protein

1) Melt butter in a heavy nonstick skillet over medium heat.
2) Sauté bell peppers and mushrooms 7-8 minutes, or until vegetables are tender.
3) Season with salt and pepper to taste. Stir in tarragon and cook another minute.

Makes about 5 servings.