Braised peppers with balsamic vinegar
Braised peppers with balsamic vinegar
Rating: (1 rated)
Recipe Yield: Total time: About 1 hour plus cooling time for the vegetables | Serves 4 to 6
5 red or yellow bell peppers 1 cup diced red onion 2 cloves garlic, sliced 1/4 cup finely diced carrot 3 tablespoons olive oil 1/2 cup chopped tomato pulp (2 peeled, seeded chopped fresh tomatoes or 1/2 cup canned crushed tomatoes) 1 teaspoon minced parsley Boiling water Salt and freshly ground pepper to taste High-quality balsamic vinegar

Step 1 Bring a small saucepan of water to boil over high heat. Cut the tops off the peppers and remove any seeds. Cut the peppers into half-inch wide strips and set aside.

Step 2 In a medium (4-quart) saucepan, stir together the onion, garlic, carrot and olive oil until the vegetables are coated with oil. Cook over medium heat until the onion has softened and is fragrant, about 5 minutes.

Step 3Add the peppers, tomato pulp and parsley to the hot onion mixture. Pour three-fourths cup of boiling water over the mixture and reduce the heat to maintain a simmer. Cook until the peppers are floppy and almost limp, about 30 to 35 minutes, stirring occasionally. If the mixture cooks dry in the bottom of the pan, add a little more boiling water.

Step 4Transfer the mixture to a serving bowl and let cool to room temperature. Just before serving, stir in the salt and pepper and then balsamic vinegar to taste (1 teaspoon of traditional balsamic should be plenty).

In we have selected the most viewed recipes from category - Vegetables Vegetarian . Enjoy the best recipes specially selected for you! Braised peppers with balsamic vinegar is the right choice that will satisfy all your claims.
Rate for this recipe