Sautéed, Vinegared Peppers

Preparation info
  • Serves


    • Difficulty


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.


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


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