Sautéed Broccoli with Yellow and Red Bell Peppers

Staff Writer
Sautéed Broccoli with Yellow and Red Bell Peppers
Sautéed Broccoli with Yellow and Red Bell Peppers
Viviane Bauquet Farre

Sautéed Broccoli with Yellow and Red Bell Peppers

Sweet bell peppers, crunchy broccoli, garlic, and a touch of cayenne are sautéed together to make this colorful side dish. And although there's nothing complicated about this recipe, sautéing the bell peppers properly until they're golden brown is essential.

To achieve the proper results, you need two things: a nonstick skillet with a heavy bottom so that the heat gets distributed evenly, and a light hand when it comes to handling the peppers. Tossing or stirring them too frequently will make them break apart and will not allow them to caramelize properly.

See all broccoli recipes.

4
Servings
219
Calories Per Serving
Deliver Ingredients

Notes

Note: The broccoli can be blanched up to 1 day ahead. Refrigerate in a sealed container or plastic bag until ready to use.

Ingredients

  • 1 Tablespoon plus 1/2 teaspoon sea salt
  • 1 1/2 Pound broccoli, florets cut into 1 1/2-inch pieces (6 cups)
  • 1/4 Cup extra-virgin olive oil
  • 1/8 Teaspoon cayenne
  • 2 medium-sized red bell peppers, halved, seeded, and cut lengthwise into 1/4-inch strips
  • 1 medium-sized yellow bell pepper, halved, seeded, and cut lengthwise into 1/4-inch strips
  • 1 Tablespoon white balsamic or regular balsamic vinegar
  • 6 cloves garlic, sliced very finely

Directions

In a large pot, bring 6 quarts of water to a boil. Fill a large bowl with cold water and several ice cubes. Set aside.

When the water is boiling, add 1 tablespoon of the salt and the broccoli. With the back of a spoon, push the broccoli down so that all of the florets are submerged in the boiling water. Blanch for 2 minutes; the florets will turn bright green. Drain and transfer to the water bath. When the broccoli is totally cooled (this will take only a few seconds), drain and set on paper towels to remove any excess water.

Heat a large nonstick, heavy-bottomed skillet over high heat. Add the olive oil and cayenne and stir well. Add the peppers and sauté until the peppers are golden brown, tossing only occasionally, for 6-8 minutes. If the peppers start cooking too quickly, reduce the heat to medium-high.

Drizzle the vinegar over the peppers and shake the pan vigorously for a few seconds (the vinegar will evaporate almost instantly as the pan should be quite hot by now). Add the garlic, toss well, and sauté for 30 seconds.

Add the broccoli and season with the remaining salt. Sauté for 1 minute until the broccoli is warmed through, tossing constantly. Transfer to a serving platter and serve immediately.

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
14g
22%
Sugar
6g
N/A
Saturated Fat
2g
10%
Protein
6g
12%
Carbs
20g
7%
Vitamin A
152µg
17%
Vitamin B6
0.6mg
30.3%
Vitamin C
314mg
100%
Vitamin E
4mg
21%
Vitamin K
184µg
100%
Calcium
99mg
10%
Fiber
6g
25%
Folate (food)
147µg
N/A
Folate equivalent (total)
147µg
37%
Iron
2mg
11%
Magnesium
50mg
13%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
11%
Phosphorus
147mg
21%
Polyunsaturated
2g
N/A
Potassium
786mg
22%
Riboflavin (B2)
0.3mg
15.7%
Sodium
693mg
29%
Thiamin (B1)
0.2mg
11.7%
Zinc
1mg
6.6%

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