I am always looking for ways to add substance to my meals without adding unnecessary carbohydrates. I have with you my beloved spaghetti squash and boiled shredded cabbage in previous posts. Recently, I have added another recipe to the mix – sauteed peppers.

1. Start with your favorite bell peppers. I prefer a mix of red, yellow and orange. The green pepper has it’s place but not in this dish.

2. Julienne the peppers. If it is just me and the hubs I use 3 peppers. If the little ones are in the mood I add in one more. Next, heat up your saute pan with some extra virgin olive oil and minced shallots and toss the peppers in on medium to high heat. If you so choose, add in a little red onion for an extra punch.

3. To make it more like a ‘pasta’ substitute, saute the peppers for about 15 minutes or until soft. Add a sprinkling of sea salt and a bit of fresh shredded parmesan cheese and top with a fish filet. Salmon is my personal preference. Once you try these sauteed peppers I promise you will be hooked.

Enjoy!

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Written by Lea Barlow • Leave a comment