Lunch: Piquant Bell Peppers

Recipe by Shelley Wiseman A colorful mix of bell peppers gets a bang of flavor from red wine vinegar, tempered by a touch of sugar and salt. These quick-fix peppers require no roasting and peeling. Just simply slice them up and sauté. Serve these alongsi

Ingredients

3 pounds (about 7) bell peppers, a combination of red, yellow and/or orange
1/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons sugar

Instructions

Cut peppers lengthwise into 1/2 inch thick strips.
Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.

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