How To Cook Bell Peppers

Quick Balsamic Peppers

Quick Balsamic Peppers

The more different colors, the more health benefits including protection against cancer, heart disease, macular degeneration, arthritis, asthma, memory loss, the list goes on. It's good even if you skip the balsamic vinegar. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 4-6 servings

Quick Balsamic Peppers


  • 2 teaspoons olive oil
  • 1 small onion, cut into 1/4-inch slices
  • 4 peppers, different colors, seeded, sliced 1/2-inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • pepper to taste
  • 1 teaspoon balsamic vinegar


  1. In your largest pan, heat oil over medium-high heat.
  2. Add onion and peppers, salt, sugar, and pepper.
  3. Cook and stir for 10 minutes.
  4. Remove from heat and drizzle with vinegar.

8 Comments on "Quick Balsamic Peppers"

  1. Lovin jenny

    Jenny you Rock!! Cooking is fun again! God Bless

  2. Susan

    Simply delicious

  3. Diane

    Picked a lot of mini peppers. Can you freeze this recipes?

    • Jenny

      I have never frozen it but I don’t think cooked peppers would survive very well in the freezer.

      • Debbie

        These should freeze fine. I do a similar thing with hot Hungarian peppers with a little tomato to use on Italian sausage sandwiches, freeze in small ziplock bags, thaw & use as desired.

    • PitBullMama

      I have frozen raw pepper for use in cooking and they work fine. I usually slice them lengthwise about 3/4 inch wide. I have also diced them and frozen in freezer bags. I think these might freeze well but may be a little limp. They would probably be good for sandwiches, salads, etc.

  4. Frankie

    Have lots of multi colored mini peppers. Will use this recipe for them. Sounds both healthy and delicious!

  5. Viesta P.

    Made this last night, was really GREAT!

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