Prep 10 mins
Cook 15 mins
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.
- 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
- Heat 1 tbsp of the oil in a wok or deep skillet over medium-high heat.
- Add onion and cook, stirring, for about 5 minutes or until onion is starting to soften.
- 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.
- Add remaining tbsp of oil to pan and stir in the peppers.
- Cook, stirring frequently, for 5 minutes or until peppers are browned.
- Stir in vinegar, honey and ginger.
- Cook for 1 more minute, stirring constantly, until peppers are glazed.
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!
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!
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.