poblano peppers, roasted, peeled, seeded, and sliced
garlic cloves, crushed
1/2 cup vegetable broth or 1/2 cup
low sodium chicken broth
In medium non-stick skillet, heat oil and add onions. Cook over med heat, stirring frequently, 8-10 minute until onions are lightly browned. Add peppers and garlic, cook, stirring frequently, 2 minute longer.
Add broth, thyme, oregano, bay leaf, and salt to onion mixture. Bring liquid to a boil. Cook, stirring occasionally, until most of the liquid has evaporated. Remove and discard bay leaf, serve mixture hot or at room temperature.
1 point per serving (1/2 cup).
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Ww 1 Point - Roast Peppers With Onions (cont.)