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    You are in: Home / Recipes / Plethora of Bell Peppers Recipe
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    Plethora of Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Lennie's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tbsp of the oil in a wok or deep skillet over medium-high heat.
    2. 2
      Add onion and cook, stirring, for about 5 minutes or until onion is starting to soften.
    3. 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. 4
      Add remaining tbsp of oil to pan and stir in the peppers.
    5. 5
      Cook, stirring frequently, for 5 minutes or until peppers are browned.
    6. 6
      Stir in vinegar, honey and ginger.
    7. 7
      Cook for 1 more minute, stirring constantly, until peppers are glazed.

    Ratings & Reviews:

    • on April 05, 2002

      35

      Very nice dish, Lennie, but I wasn't totally blown away by the taste, and I DO like bell peppers! :) I thought the combination of honey, vinegar and ginger would give it a unique taste, but the honey and ginger were virtually imperceptible; the vinegar was kinda overbearing! I had to make do with dried oregano, which worked well enough, I think. Also, since bell pepper sizes can vary greatly, it would help if the recipe mentioned how much sliced bell peppers there should be in all (in cups or ounces), because I ended up with really small servings. I used all green bell peppers, since that's all we get here, but I bet using red and orange would make for an awesome presentation!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2003

      55

      Hey there, Lennie. I made this exactly according to the recipe with one exception. I used a red, yellow, and orange bell pepper instead of green (just personal preference, I always substitute red for green in recipes). I used a high quality balsamic vinegar. Huge compliment, my kids even liked it. I think this would be great over pasta, as you said, and also as a side dish with any red meat. One more thing, I had to resist stirring too frequently after I added the peppers to give them a chance to brown while at the same time watching them closely. Thanks Lennie, this is a good one!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2004

      45

      I'm really surprised at the wonderful flavor this dish has. We halved the recipe, tho' keep the sauce ingredients as stated to have some extra sauce to go on rice, which accompanied the dish. Did increased the ginger to 1 teaspoon as we are fond of the flavor; and cooked only until "crisp-tender". Will make frequently, as we both likely it immensely.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Plethora of Bell Peppers

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 117.5
     
    Calories from Fat 66
    56%
    Total Fat 7.3 g
    11%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 297.7 mg
    12%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 3.1 g
    12%
    Sugars 7.1 g
    28%
    Protein 1.4 g
    2%

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