Peppers in Balsamic Vinegar

READY IN: 20mins
Recipe by ElishevaH

My favorite way to prepare peppers for antipasti, sandwiches or salad garnish. It's simple, low carb and delicious. The original version comes from an Israeli cookbook called Cooking with 4 Ingredients.

Top Review by Gandalf The White

Made for PAC, Fall 2011. Sometimes the simplest recipes are the best: 3 ingredients and 20 minutes ... but what you get is so much better than the bottled kind or what comes from the deli. We made these for a Middle-Eastern themed dinner, but it could have been any Mediterranean or Italian dinner. The peppers were tender, with just a hint of carmelization, offset by the sweet, slightly tangy taste of the balsamic vinegar, all with a great mouth feel.

Wonderful antipasti, but it could easily be an added ingredient to a lunch salad. This stores well (as the recipe indicates, at least a week refrigerated. We, as well as our guests, loved it ... and it will be a regular in our house from now on.

Thanks, ElishevaH, for posting!

Ingredients Nutrition

  • 14.79 ml sesame oil
  • 2 bell peppers, of different colors
  • 29.58 ml balsamic vinegar


  1. Cut peppers into thick wedges lengthwise.
  2. Heat oil in an iron skillet.
  3. Place peppers in the pan and stir occasionally until they begin to brown.
  4. When the peppers have softened, add the balsamic vinegar.
  5. Turn the gas off immediately and stir carefully to coat all the peppers.
  6. Serve warm ar cold.
  7. Keep refrigerated up to a week.

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