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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 peppers or 1 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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