Bell Peppers with Nuts and Olives

• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 3 medium bell peppers (various colors), sliced
• 1 medium onion, sliced
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 1/8 to 1/4 teaspoon pepper, or to taste
• 1/8 teaspoon salt
• 2 tablespoons chopped kalamata olives

1. In a large skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until theyre just fragrant, stirring frequently.
2. Remove from the skillet so they dont burn.
3. Pour the oil into the same skillet, swirling to coat the bottom.
4. Increase the heat to high.
5. Cook the bell peppers, onion, and garlic for 10 to 15 minutes, or until the desired texture, stirring occasionally.
6. Stir in the pepper and salt.
7. Serve sprinkled with the olives and pine nuts.
8. If you prefer, you can use chopped pecans instead of the pine nuts and/or substitute other good-quality black olives or stuffed green olives for the kalamata olives.
9. A heavy skillet heats more evenly and cooks food more quickly than thinner skillets, which tend to burn in some areas while undercooking in others.
10. (Per Serving)
11. Calories: 45
12. Total Fat: 3.0g
13. Saturated: 0.5g
14. Trans: 0.0g
15. Polyunsaturated: 0.5g
16. Monounsaturated: 2.0g
17. Cholesterol: 0mg
18. Sodium: 67mg
19. Carbohydrates: 4g
20. Fiber: 1g
21. Sugars: 2g
22. Protein: 1g
23. Dietary Exchanges
24. 1 Vegetable
25. 1/2 Fat

nuts, olive oil, bell peppers, onion, garlic, pepper, salt, olives

Taken from www.epicurious.com/recipes/food/views/bell-peppers-with-nuts-and-olives-375636 (may not work)