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Nutrition Facts
Serving Size 1 (146g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 113
Calories from Fat 67		(59%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 294mg		12%
Potassium 294mg		8%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 2.8g	11%
	Sugars 4.7g
Protein 1.6g		3%
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Plethora of Bell Peppers

Recipe #23986 | 25 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Lennie
Mar 30, 2002

This is a company dish for me, as my DH dislikes bell peppers intensely. For those who like them, however, it goes over very well. Excellent when served with chicken, or even with pasta. Do try your best to use fresh oregano; it does make a difference.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons canola oil
1 onion, peeled and thinly sliced
2 garlic cloves, minced
4 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 orange bell pepper or yellow bell pepper, seeded and thinly sliced
2 tablespoons balsamic vinegar
1 teaspoon liquid honey
1/2 teaspoon grated fresh gingerroot

Directions

1
Heat 1 tbsp of the oil in a wok or deep skillet over medium-high heat.
2
Add onion and cook, stirring, for about 5 minutes or until onion is starting to soften.
3
Add garlic, fresh oregano (if you substitute 1-1/2 tsp dried, it will be okay but definitely not as good), salt and pepper and cook, stirring, for 3 minutes.
4
Add remaining tbsp of oil to pan and stir in the peppers.
5
Cook, stirring frequently, for 5 minutes or until peppers are browned.
6
Stir in vinegar, honey and ginger.
7
Cook for 1 more minute, stirring constantly, until peppers are glazed.

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Featured Reviews for This Recipe

From: islandgirl77551

On Jan 28, 2006

Nice recipe! The sweetness of the the honey with the peppers was a nice change. We had them with Mirj's Tomato Basil Fritatta, for brunch. They were a great side for the fritatta.

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From: Countrywife

On Dec 24, 2005

This is wonderful! I tried a different store yesterday and got a bunch of peppers, even purple ones. I used red, orange, yellow, green and purple peppers. I also added about a cup of sliced crimini mushrooms. We had these with grilled steak and baked potatos. The fresh oregano is delightful, and the vinegar was nicely balanced by the spiciness of the ginger. I think this will be wonderful done in foil packets outside on the grill.

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From: GinnyP

On Mar 13, 2003

Hey there, Lennie. I made this exactly according to the recipe with one exception. I used a red, yellow, and orange bell pepper instead of green (just personal preference, I always substitute red for green in recipes). I used a high quality balsamic vinegar. Huge compliment, my kids even liked it. I think this would be great over pasta, as you said, and also as a side dish with any red meat. One more thing, I had to resist stirring too frequently after I added the peppers to give them a chance to brown while at the same time watching them closely. Thanks Lennie, this is a good one!

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From: Anu

On Apr 5, 2002

Very nice dish, Lennie, but I wasn't totally blown away by the taste, and I DO like bell peppers! I thought the combination of honey, vinegar and ginger would give it a unique taste, but the honey and ginger were virtually imperceptible; the vinegar was kinda overbearing! I had to make do with dried oregano, which worked well enough, I think. Also, since bell pepper sizes can vary greatly, it would help if the recipe mentioned how much sliced bell peppers there should be in all (in cups or ounces), because I ended up with really small servings. I used all green bell peppers, since that's all we get here, but I bet using red and orange would make for an awesome presentation!