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Ingredients20 m servings 262
Original recipe yields 2 servings
- Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
- Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
- Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.
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- Cook's Note:
- You can use two orange bell peppers instead of one orange and one yellow.
Per Serving: 262 calories; 24.3 13.2 1.5 0 657 Full nutrition