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(1)
30 minutes
Prep: 10 minutes
Cook: 20 minutes
83 calories per serving view nutrition facts
6 servings
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| 2 | tablespoons | butter | |
| 3 | cups | leeks | sliced (whites only) |
| 1 | each | sweet red bell pepper | |
| 10 | ounces | chicken broth | |
| 1/2 | teaspoon | red pepper flakes |
In a large skillet melt butter over medium heat and gently sauté leeks and peppers, do not brown. Stir in chicken broth and peppers. Continue to simmer, stirring gently until liquid has evaporated and vegetables are soft. Serve hot.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 108mg | 5% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 30% | Vitamin C | 51% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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