Photo of Bell Pepper and Tomato Pesto Stir-Fry by WW

Bell Pepper and Tomato Pesto Stir-Fry

2
2
2
Smartpoints value per serving
Total Time
14 min
Prep
11 min
Cook
3 min
Serves
4
Difficulty
Moderate
Summer is the time to make this stir-fry ― bell peppers and tomatoes are the sweetest and most flavorful. Basil and Parmesan give the dish its pesto flavor.

Ingredients

peanut oil

1 Tbsp, or vegetable oil

garlic clove(s)

2 medium clove(s), smashed

red pepper flakes

tsp

uncooked bell pepper(s)

4 cup(s), mixed, cut into 1/4-inch wide slices

fresh cherry tomato(es)

1½ cup(s), halved

table salt

¾ tsp

dry sherry

1 Tbsp

basil

2 Tbsp, chopped

grated Parmesan cheese

3 Tbsp

Instructions

  1. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  2. Swirl in oil, add garlic and red pepper flakes, and stir-fry 10 seconds or until fragrant. Add bell peppers and tomatoes, sprinkle on salt, and stir-fry 1 minute until tomatoes begin to soften.
  3. Swirl sherry into wok, add basil and stir-fry 30 seconds to 1 minute or until peppers are tender-crisp.
  4. Remove from heat, sprinkle on cheese, and stir until cheese just begins to melt. Yields 1 cup per serving.

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