Featured Brand Sites
Product By Category
Tools & Info
4 servings, 1-1/4 cups each
Read MoreRead Less
Tap or click steps to mark as complete
Garnish with additional fresh mint before serving.
Insert small sharp knife into stem end of bell pepper. Cut completely around stem. Remove stem. This method will work for any type of bell pepper: green, red, yellow, orange or purple.
The vegetables take center stage in this low-fat salad. The peppers, high in vitamin A, team up with the zucchini to provide an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.