Skillet broccoli with peppers and red onion

Name: Skillet broccoli with peppers and red onion
Ingredients: 1 head of broccoli; 3 red bell peppers; 2 red onions; 2 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 ml water

Season - Skillet broccoli with peppers and red onion by Marioara K. - Recipia

Skillet broccoli with peppers and red onion softens under a lid in about 10 minutes. The onion and peppers soften around the edges, while the broccoli stays in florets, with a little liquid at the bottom of the pan; I serve it with bread while the vegetables are still hot, so they don’t get cold on the plate. Preparation: 15 minutes. Cooking: 15 minutes. Total time: 30 minutes. Servings: 4. About 170 kcal and 6 g protein per serving.

Ingredients

1 head of broccoli
3 red bell peppers
2 red onions
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
100 ml water

Preparation

1. Clean and wash the vegetables. Cut the red onions into thick rings, the peppers into strips, and the broccoli into florets, then rinse them under cold running water. 2. Heat 2 tablespoons of oil in a pan and sauté the onion and peppers for 5 minutes, stirring now and then. The onion starts to soften and turn glossy. 3. Add the broccoli, 1 teaspoon of salt, 1/2 teaspoon of ground pepper, and 100 ml of cold water. Cover the pan and cook over medium heat for 10 minutes, until the florets soften but keep their shape. 4. Divide into portions and serve warm.

Notes

If the florets are large, cut them in half; small ones soften a little faster. Choose a broccoli with tight florets and no yellow spots. For four servings, I start cooking it a quarter of an hour before we sit down to eat. You can serve it with bread or plain rice. It keeps in the fridge for up to 3 days and can be reheated in a pan with a little water. You can replace the red peppers with the same amount of yellow peppers.