Sautéed Peppers and Onions
This sautéed balsamic peppers and onions recipe makes a very tasty and colourful side dish for any meal with its crisp and tangy flavor.
Ingredients
- 2 tablespoon Extra-virgin olive oil
- 1 cup sweet red pepper seeded and finely cut lengthwise into chunky slices
- 2 cups sweet orange, yellow and green pepper mixed seeded and finely cut likewise
- 3 tbsps balsamic vinegar
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup sweet onion finely sliced
Instructions
- In a large skillet, heat the olive oil over medium heat, and stir in the peppers and onion, for 5-7 minutes, until they are tender but still firm.
- Stir in the balsamic vinegar, pepper, and salt; cook for an additional 1 minute. Taste and add more seasoning if necessary. (Balsamic vinegar can be quite salty on its own.)
- Transfer the peppers and sauce to a dish and serve hot.
Prepare all the ingredients ahead of time. Then, when all the other dishes you are serving are ready, place them all on the table, keeping them warm, then cook your peppers and serve. This dish needs to be eaten while the peppers are firm and hot!
Notes
- Be careful not to cook the peppers too much or they will be soft. If you slice the peppers and onions thicker than I have recommended, they will take longer. If you slice them finely, as I have suggested, they will take less time.
Nutrition
Calories: 104kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 299mgPotassium: 250mgFiber: 2gSugar: 6gVitamin A: 1444IUVitamin C: 109mgCalcium: 19mgIron: 1mg
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