Peppery Cabbage and Bell Peppers
Bright, colorful, and bursting with flavor, this Peppery Cabbage and Bell Peppers recipe is a quick and healthy dish that’s ready in just 25 minutes! Featuring tender shredded green cabbage, crisp slices of red and yellow bell peppers, and a touch of heat from freshly ground black pepper and red pepper flakes, this dish is elevated with a splash of soy sauce and a zesty squeeze of lemon juice. Cooked in fragrant olive oil with garlic, this versatile recipe can be served as a vibrant side dish or as a light, plant-based main course over rice or quinoa. Garnish with fresh parsley for an extra layer of freshness and enjoy an easy, weeknight-friendly recipe that's packed with nutrient-rich vegetables! Perfect for fans of quick stir-fries with bold, peppery flavors.
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Recipe Information
Ingredients
- 1 small head (about 600g) Green cabbage
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon (freshly ground) Black pepper
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon (adjust to taste) Salt
- 1 tablespoon Soy sauce
- 1 teaspoon Lemon juice
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Prepare the vegetables: Core and thinly slice the cabbage. Remove the seeds and stems from the bell peppers, and slice them into thin strips. Mince the garlic cloves.
Heat the olive oil in a large skillet or wok over medium heat.
Add the minced garlic to the skillet and cook for 30 seconds, stirring frequently, until fragrant.
Add the sliced cabbage, red bell pepper, and yellow bell pepper to the skillet. Stir well to combine and cook for 5-6 minutes, stirring occasionally, until the vegetables are softened but still crisp.
Season the vegetables with black pepper, red pepper flakes, and salt. Stir to evenly distribute the seasoning.
Drizzle the soy sauce over the vegetables, stir well, and cook for another 2 minutes.
Turn off the heat and stir in the lemon juice for a bright, zesty finish.
Taste and adjust seasoning if needed. Optionally, garnish with fresh parsley for added flavor and color.
Serve warm as a side dish or over steamed rice or quinoa for a light main course.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.9 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
