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Active Time
20 minutes
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Total Time
45 minutes
A colorful mix of bell peppers gets a bang of flavor from red wine vinegar, tempered by a touch of sugar and salt. These quick-fix peppers require no roasting and peeling. Just simply slice them up and sauté. Serve these alongside our Easter menu's pork loin roast for a bright contrast of flavors that stand up to the hearty main dish.
Ingredients
Makes 8 servings
Step 1
Cut peppers lengthwise into 1/2 inch thick strips.
Step 2
Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
Step 3
Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.
•Peppers can be made up to 2 days ahead kept covered and chilled. Bring to room temperature or heat, covered, in a 350°F oven for 20 minutes before serving.
Leave a Review
Reviews (3)
Back to TopThese have become a staple in our house! Super quick and easy to make, they last forever in the fridge and have scores of both planned and impromptu uses. I make according to indicated recipe amounts, which does yield some dark honey-colored liquid (unlike photo here). But that sauce helps keep the peppers fresh, has some uses, and can easily be strained out when serving if desired. Can't recommend this enough!
embo66
RVA
9/22/2019
This is a simple and very good side dish. It does not overpower the main course. Works with Brocolli as well (Red Pepper and Brocolli)
johngkelly
West Palm Beach
1/23/2017
Simple and yummy way to enjoy bell peppers. Use less olive oil than recommended.
karenceles
Nashville, TN
5/31/2015
