Peppers in balsamic vinegar

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Peppers in balsamic vinegar
Peppers in balsamic vinegar

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The perfect starter


Great for a meze or tapa

Servings:Serves 4
Calories per serving:76
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Recipe author:Chef
First published:31st October 2012

This is a really colourful dish that goes well with duck or pork dishes, or could even be eaten on its own. The garlic is for flavouring the oil, not for eating!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Remove the stalks and de-seed the peppers then cut into 5mm (¼”) thin strips
  2. Add the olive oil to a large frying pan or wok and over a high heat, stir-fry the peppers to they sizzle vigorously. Turn them regularly so they don't burn.
  3. When they have softened and coloured a little (about 8 minutes) , add the garlic and stir-fry for another 5 minutes. Without turning the heat down, add the balsamic vinegar and the salt and pepper and stir-fry until most of the balsamic vinegar has evaporated.

Serving suggestions

Serve hot.


Use black rice vinegar instead of balsamic vinegar

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