Low-Carb Mushrooms and Peppers with Wine and Herbs Recipe

mushrooms and peppers
Glow Cuisine/Getty Images
  • Prep Time
    10 min
  • Cook Time
    10 min
  • Total Time
    20 min
  • Yield
    2 large svgs Mushrooms & Peppers

You don't need butter or oil to achieve this great-tasting low-carb side dish of mushrooms and peppers.

These delicious veggies can be made with wine, stock, or water and any herb or herb mixture you like. You can also make it with any color peppers, though many prefer the look, taste, and nutrition in red peppers. Fore more information on red bell peppers be sure to check out the section below after the directions to this recipe.

This delicious and healthy side dish is the quintessential accompaniment for grilled steak, chicken, fish, shell fish. It can also be served as a vegetarian or vegan main course served over rice or as a sandwich or wrap.

Ingredients

  • Small amount of olive oil to coat the pan or cooking spray
  • 8 ounces sliced button or cremini mushrooms
  • 1 cup chopped red bell pepper (or different-colored bell peppers to equal 1 cup)
  • Salt and pepper to taste
  • 2 cloves minced garlic
  • 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
  • 2 tablespoons dry white wine, chicken stock, beef stock or vegetable stock

Preparation

  1. Heat a large nonstick skillet over medium-high  heat. Add a small amount of olive oil or lightly coat the pan with cooking spray.
     
  2. Add 8 ounces sliced button or cremini mushrooms and cook until they begin to brown and start to exude their juices.
     
  3. Add 1 cup chopped red bell pepper (or a combination of different-colored bell peppers). Cook for 2 to 3 minutes, and then add salt and pepper to taste, 2 cloves minced garlic and 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme. Cook for 30 more seconds (don't burn the garlic!).
     
  1. Add 2 tablespoons dry white wine OR chicken stock OR dry red wine OR beef stock OR vegetable stock. Stir and cook until the liquid evaporates.

Nutritional Information: Makes two medium-large servings, each with 7 grams of carb plus 3 grams of fiber.

The Skinny on Red Bell Peppers

All bell peppers start out green. As they ripen, they turn red, yellow, orange or even purple or white. What's interesting is that red bell peppers have higher concentrations of many nutrients than other bell pepper colors.

Carbohydrate and Fiber Counts for Red Bell Peppers

  • 1/2 cup chopped red bell pepper: 3 grams effective (net) carbohydrate plus 1.5 grams fiber and 23 calories
  • 1/2 cup sliced red bell pepper: 2 grams effective (net) carbohydrate plus 1 gram fiber and 14 calories
  • 1 medium red bell pepper (about 4 1/4 ounces): 5 grams effective (net) carbohydrate plus 2 grams fiber and 37 calories

Health Benefits of Red Bell Peppers

Red bell peppers are an excellent source of vitamins C (one serving provides at least twice the daily requirement), A, B6, E, K, folate and potassium.

Red Bell peppers are rich in in antioxidants, touted to help prevent certain cancers, including phytonutrients such as lycopene, flavonoids, and caretenoids such as beta-carotene, lutein, and zeaxanthin.

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