Piquant Bell Peppers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons sugar
- Carbohydrate 23 g(8%)
- Fat 7 g(11%)
- Fiber 4 g(16%)
- Protein 2 g(3%)
- Saturated Fat 1 g(5%)
- Sodium 1 mg(0%)
- Calories 155
Preparation Cut peppers lengthwise into 1/2 inch thick strips. 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. 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. Cooks' Notes:•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.
Preparation Cut peppers lengthwise into 1/2 inch thick strips. 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. 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. Cooks' Notes:•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.
