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Fruits & Vegetables - Eat 5 to 9 A Day for Better Health

Serves: 8 people

1 cup red wine vinegar
3 tablespoons olive oil
1 yellow bell pepper, seeded and julienned
1 yellow onion, julienned
4 ripe (yellow) plantains
1 tablespoon tomato paste
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
3 cloves garlic, minced
Salt and pepper to taste
Preparation Time: > 30 minutes

Preheat oven to 350 degrees F.

Mix the vinegar and tomato paste, add all the julienned peppers, onion and garlic, season with salt and pepper and reserve.

Peel the plantains and generously season them with salt and pepper.

In a large skillet, heat olive oil. Place one plantain at a time in the pan, browning on all sides; then place skillet in the oven and bake for about 15 minutes.

Remove from oven and pour the reserved pepper mixture over the plantains; cook the mixture over low heat on the stove until the peppers are wilted.

Serve over black beans and rice.

204 calories
5 g fat
0 mg cholesterol
4 g fiber
24 mg sodium



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