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Topping: Sweet Red Peppers and Onions




Source of Recipe


Dr's Paul Amand & Claudia Marek


Recipe Introduction


From "Fibromyalgia Fatigue" - Serves 4
This topping goes well with almost any and every meat: Steak, Bugers; beef and / or turkey; and Pork, such as, Tenderloin.

"All the trimming needed for a beef main dish"


List of Ingredients




4 Tablespoons Olive Oil -- Light
1 Pound Large Red Bell Peppers; seed & slice into
1/2 inch strips then cut those in half
1 small Onion; cut into rings or half rings -- Optional
Garlic powder to taste

Recipe






Heat the oil in a skillet. When it's hot, add the sliced red peppers, (Onions if using,) and garlic powder, cooking until the peppers are soft.

When vegetables are done to your liking use them as a topping for your favorite cut of beef.

Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium

NOTES : NOTES : Simple and wonderful, like the best Tuscan cooking; you can also use Italian Sausage. For steaks, you could also make a topping of sliced elephant ear garlic or musrooms sauteed in a little olive oil or butter. to the latter, add 1/2 cup Marsala or White Wine. Another good thing is to sautee some onion rings, I like to use half rings, to spoon on top of the meat along with the peppers. This can be a very low carb dinner.
Use as topping for your favorite cut of beef or hamburger