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Comment by Julia A Knaake on February 6, 2020 at 12:23am

Aggie   and   Angharad  glad you are both here.  

I made this for dinner the other night and

we  almost licked our plates as it was so good.

FRIED PEPPERS & ONIONS

yield: SERVES 4-6
 
prep time: 10 MINUTES
 
cook time: 17 MINUTES
 
total time: 27 MINUTES

Fried peppers and onions are a crowd-pleasing side dish for just about any meal!

INGREDIENTS

  • 3 Tablespoons Olive Oil
  • 4 Medium Colored Bell Peppers, Sliced Into Strips
  • 2 Medium Red or White Onions, Peeled & Sliced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon Coarse Sea Salt
  • 1/2 Teaspoon Red Chili Flakes
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Dried Oregano
  • 1 Tablespoon Red Wine Vinegar
  • 1/4 Cup Finely Chopped Fresh Parsley Leaves

INSTRUCTIONS

    1. Heat a large nonstick or cast iron skillet over medium-high heat.
    2. Add olive oil, and once sizzling, add sliced bell peppers and sliced onions.
    3. Add in the salt, red pepper flakes, black pepper and dried oregano.
    4. Stir to coat the vegetables with the olive oil and seasonings.
    5. Cook, stirring occasionally, for about 15 minutes until the peppers and onions have softened and started to caramelize.
    6. Add the garlic and cook another minute or two until fragrant.
    7. Add in the red wine vinegar.
    8. Taste and season with more salt if necessary.
    9. Remove the peppers and onions from the heat, stir in chopped parsley, and serve warm or at room temperature.
Nutrition Information:
 YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 99 TOTAL FAT: 7g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 6g CHOLESTEROL: 0mg SODIUM: 357mg CARBOHYDRATES: 9g NET CARBOHYDRATES: 0g FIBER: 1g SUGAR: 3g SUGAR ALCOHOLS: 0g PROTEIN: 1g
© Deborah Mele
CUISINE: Italian / CATEGORY: Vegetables - Peppers
https://www.italianfoodforever.com/wp-content/uploads/2020/01/peppersonionstop-copy-200x200.jpg" alt="Fried Peppers & Onions" />
Comment by Angharad on February 4, 2020 at 2:33am
Me too.
Comment by Aggie on January 16, 2020 at 2:21am
I am still here.

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