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
- 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
- In your largest pan, heat oil over medium-high heat.
- Add onion and peppers, salt, sugar, and pepper.
- Cook and stir for 10 minutes.
- Remove from heat and drizzle with vinegar.
Jenny you Rock!! Cooking is fun again! God Bless
Picked a lot of mini peppers. Can you freeze this recipes?
I have never frozen it but I don’t think cooked peppers would survive very well in the freezer.
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.
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.
Have lots of multi colored mini peppers. Will use this recipe for them. Sounds both healthy and delicious!
Made this last night, was really GREAT!