Peppers and Onions

Name: Peppers and Onions
Yield: 2 servings
Cuisine: Italian, Mediterranean
Ingredients: 12 ounces whole onion or 11 ounces sliced, ready-cut onions (2 to 2 ½ cups); 1 teaspoon olive oil; 1 ½ pounds red, yellow, orange and/ or purple peppers or 18 ounces sliced, ready-cut peppers (4 ½ to 5 cups); 3 tablespoons sherry vinegar; ¼ teaspoon salt; Freshly ground black pepper

By Marian Burros

Published May 31, 1994

Total Time: 20 minutes
Rating: 4(9)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Mediterranean Flavor With Quick Polenta

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:2 servings

12 ounces whole onion or 11 ounces sliced, ready-cut onions (2 to 2 ½ cups)
1 teaspoon olive oil
1 ½ pounds red, yellow, orange and/ or purple peppers or 18 ounces sliced, ready-cut peppers (4 ½ to 5 cups)
3 tablespoons sherry vinegar
¼ teaspoon salt
Freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Slice whole onion in processor.
Step 2
Heat nonstick skillet until it is very hot; reduce heat to medium high and add oil. When it is hot, add onions and saute while preparing peppers.
Step 3
Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
Step 4
Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.