Label
All
0
Clear all filters

Sautéed, Vinegared Peppers

Rate this recipe

Preparation info
  • Serves

    3–4

    • Difficulty

      Easy

Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This sounds like quite an acidic dish with the sharp flavour of vinegar finishing it off. In fact, the vinegar just lifts and adds lots of flavour to the peppers. I serve these with barbecued dishes (fish or meat) and also with roast chicken or lamb.

Ingredients

  • 1 large red pepper
  • 1 large green pepper
  • 1 large yellow pepper

Method

You can leave the skin of the peppers on or blanch them and remove their skins. Blanching and skinning will leave the peppers with a more tender finish. To blanch, place in salted, boiling water for 3–4 minutes. Remove from the water and peel off the skins. Split the peppers lengthways and remove all seeds and core. If you’re not blanching and skinning the peppers, just seed them.

Cut t

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title