Peppers in balsamic vinegar
From Cookipedia
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!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 red bell peppers
- 2 green bell peppers
- 2 yellow bell peppers
- 6 cloves garlic, peeled and quartered
- 6 tablespoons good quality olive oil
- 2 tablespoons good quality balsamic vinegar
- Salt and freshly ground black pepper to taste
Method
- Remove the stalks and de-seed the peppers then cut into 5mm (¼”) thin strips
- 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.
- 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.
Variations
Use black rice vinegar instead of balsamic vinegar
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https://www.cookipedia.co.uk/recipes_wiki/Peppers_in_balsamic_vinegar