Rainbow Peppers and Red Onion

Serves: 4

Cooking the bell peppers brings out the sweetness in them. Colorful and nutritious.

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1 tablespoon extra-virgin olive oil
1 medium to large red onion, halved lengthwise and sliced thin
2 large cloves garlic, minced
1 medium red bell pepper, sliced into thin 2-inch-long-strips
1 medium green bell pepper, sliced to match red pepper
1 medium yellow or orange bell pepper (or one of each), sliced to match red pepper
1 tablespoon balsamic vinegar
sliced fresh basil leaves, as desired
salt and freshly ground pepper to taste


Set a wok or stir-fry pan over medium-high heat. Pour the oil around the rim and swirl it to coat the sides. Add the onion and stir-fry for about 1 minute.

Add the garlic, then gradually add the peppers. Continue to stir-fry for about 5 minutes longer, until the vegetables are tender.

Grind in pepper and add the vinegar and basil. Season with salt and pepper. Serve hot or at room temperature.

Source: vegkitchen.com

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