Fried Sweet Peppers With Balsamic Vinegar
I usually have some roasted sweet peppers in my refrigerator all the time that I use as an addition to my antipasti tray, in sandwiches, or to toss into my pasta dishes. I recently decided to try something a little different, and simply fried pepper strips, then added some garlic and balsamic vinegar and they turned out delicious. I’ve tasted peppers cooked this way from time to time but for some reason I just never made them myself at home until recently. The balsamic vinegar really adds a nice depth of flavor and a little extra sweetness that turns simple peppers into something special. These peppers would be great on an antipasti tray, or served with grilled or roasted meats and sausages. I also think these peppers would be amazing served along with grilled sausages on a bun.
Buon Appetito!
Deborah Mele 2014
Fried Sweet Peppers With Balsamic Vinegar
This easy side dish is delicious served along with roasted meats or sausages.
Ingredients
- 6 Large Sweet Peppers (I Used 2 Yellow, 4 Red)
- 1/3 Cup Extra Virgin Olive OIl
- 2 Garlic Cloves, Peeled & Minced
- 1/3 Cup Balsamic Vinegar
- Salt & Pepper
- 1/3 Cup Fresh Chopped Parsley
Instructions
- Wash and dry the peppers, then remove the seeds, stems, and membranes.
- Cut the peppers into 1 inch strips.
- Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
- Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
- Add the garlic and cook another minute or two until fragrant.
- Add the balsamic vinegar, season with salt and pepper and mix well.
- Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.
- Toss with the fresh chopped parsley and place on a platter to serve.
Nutrition Information:
Yield: 6 Serving Size: 2 cupsAmount Per Serving: Calories: 152Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 57mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 1g
Oh, these look scrumptious.
Your site always makes me hungry. Time to prepare some marinara, meats, pasta and fried sweet peppers along with a nice salad and some bread.
Thank You.
This was wonderfull. I had yellow and orange bell peppers, so that is what I used. I added some red onion also. This holds beautifully in the oven at 325 degrees F. I added a little honey because my peppers were not that sweet. Wow, delicious. I served them over some fantastic italian sausage. Can’t wait to try with other peppers. Definitley a keeper!! Thanks Deborah
Glad you enjoyed it Karen! We really like peppers cooked this way as well. I love them roasted too, but this is a nice change.
Will definitely be trying this soon! Sounds delish.
These are very good. I never had fried peppers with balsamic vinegar so when I saw this recipe online, I decided to try it and I’m glad I did. I am making them for the second time and thought I’d write this post while I am waiting for them to soften and brown. I used 3 italian sweet peppers, 1 green bell, 1 red bell and 1 yellow bell. I highly recommend this recipe to all pepper-lovers. Thanks for sharing.
Didn’t know what to do with 6 sweet peppers till I discovered your recipe and since my husband doesn’t care for peppers I made this and “wow”delicious.
A definite keeper.
Glad you enjoyed the recipe Isabel!
i loved it. I will be cooking this regularly.
Yes, this is a great, simple, and classic Italian recipe. Here are my “suggested” changes…you might like therm:
1) Use the smaller, “baby” version of the sweet peppers. The usually come in a sealed bag in better supermarkets.
2) After you add the balsamic vinegar, then deglaze the whole thing with a quarter cup (or more to taste) of Marsala wine…YUMMY! It softens and deepens the flavor, and cuts the vinegar with another kind of sweetness…
3) A few sprigs of rosemary are always nice too.
Good suggestions Richard!
Very good! I thought it was too much balsamic vinegard when I poured it but in the end it was just right!
You can always reduce the amount of balsamic vinegar to suit your taste.
I made these today with fresh garden peppers and they were absolutely delicious! I give this recipe a 5* rating.
How long will these keep in the fridge?
I would say 5 days.