Balsamic Peppers Side Dish

Balsamic peppers

Vegar Abelsnes Photography/Getty Images

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
145 Calories
14g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 145
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 136mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 1g
Vitamin C 97mg 487%
Calcium 13mg 1%
Iron 1mg 3%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bell peppers are not only favored for their sweet taste but also their mix of bright colors, adding vibrancy to the plate. They are delicious simply sauteed, roasted, or grilled, but also work well when cooked along with other ingredients and seasonings. In this recipe, tangy, complex balsamic vinegar and a touch of salt turn sautéed peppers into a great side dish, perfect alongside a variety of entrées such as grilled tarragon chicken breasts, beef tenderloin roast, and ​roasted whole fish.

These peppers are also a great sandwich topping, whether on a sausage sandwich or a vegetarian combination, and can make a basic salad a lot more interesting. When making rice or quinoa bowls, serve these balsamic peppers as one of the choices of add-ins.

Ingredients

  • 1 large red bell pepper

  • 1 large orange or yellow bell pepper

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1/8 teaspoon ground black pepper

  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Core and seed the bell peppers.

  3. Cut the peppers lengthwise into 1/2-inch slices.

  4. In a large skillet, heat the olive oil over medium heat.

  5. When the oil is very hot, add the sliced peppers.

  6. Saute the peppers for 5 to 7 minutes, until they are tender but still firm.

  7. Stir in the balsamic vinegar, pepper, and salt.

  8. Cook for an additional minute, sauteing to coat the peppers with the vinegar.

  9. Transfer the peppers and sauce to a dish and serve hot.

Tips

  • These sauteed peppers are also tasty at room temperature or even cold. Let cool and place in the refrigerator until well chilled.
  • Instead of a typical commercial-grade you find on the grocery store shelves, you can use a traditional balsamic vinegar, which is the highest grade available. It is richer in taste, and usually thicker than commercial-grade.
  • It is important that the oil is hot before adding the peppers, but since this recipe calls for extra virgin olive oil, which has a lower smoke point than regular olive oil, you need to watch it carefully so it doesn't burn.

Bell Pepper Nutrition

When it comes to nutrition, we've been told to eat "the rainbow" of vegetables and fruits because nutrients are what give the produce color. Bell peppers take care of the red, yellow, orange, and green parts of the rainbow, and provide antioxidants, vitamins A, B6, and vitamin C. Bell peppers are also a good source of fiber.