Broccoli And Red Pepper Sauté
A vibrant stir-fry combining tender broccoli and sweet red peppers in a lemon-herb broth, perfect for a quick, healthy, and flavorful vegetarian meal.
Ingredients
Instructions
- In a 12-inch skillet, heat oil over medium heat and cook broccoli, bell pepper, onion, and garlic about 5 minutes or until onion is tender, stirring occasionally.
- Combine soup mix with water; add to the vegetable mixture.
- Cover and simmer until broccoli is tender.
- Sprinkle with toasted sliced almonds if desired and serve.
Tips & Substitutions
For a vibrant flavor boost, consider adding a splash of lemon juice or a pinch of red pepper flakes. You can substitute the broccoli with green beans or snap peas for a different texture. If you don't have Lipton Recipe Secrets soup mix, a combination of dried herbs like thyme and parsley with a bit of lemon zest can work well. For a vegan option, simply use vegetable broth instead of water.
Serving Suggestions
This sauté makes a wonderful side dish for grilled chicken or fish, or can be served over a bed of quinoa or rice for a complete meal. For a hearty addition, serve it alongside Southern-Style Vegetables for a comforting spread. Garnish with fresh herbs like parsley or basil for added color and freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat for about 5 minutes, adding a splash of water to prevent sticking. You can also microwave them in 30-second intervals until heated through, but the skillet method retains better texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Red Pepper Sauté contains roughly 320 calories, with 10g protein, 31g carbohydrates, and 20g fat. It is an excellent source of vitamin C (342% of the Daily Value), vitamin A (42% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of potassium and iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli can be used in this sauté. Just make sure to thaw and drain any excess moisture before cooking. The cooking time may need to be adjusted, as frozen broccoli tends to cook faster than fresh.
What can I use instead of almonds?
If you're allergic to almonds or prefer a different nut, try using toasted walnuts or pecans. For a nut-free option, sunflower seeds or pumpkin seeds can add a delightful crunch without the allergens.
How can I make this dish spicier?
To add some heat, include diced jalapeños or a dash of hot sauce while sautéing the vegetables. You can also sprinkle in some cayenne pepper or crushed red pepper flakes to taste, adjusting the amount based on your heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).