Eat the rainbow, soft and sweet. And all it involves is a simple wash, cut, slice and dice.
Sauteed peppers are amazing. Cooked low and slow, they transform into soft and juicy nuggets of flavour, simply cooked in olive oil and salt.
After making this 3 times in one week, I know we’re hooked and it’ll become one of our staples. Like pancakes.
To prepare, I wash the peppers and make a clean slice off the head
Top Tip: An easy way to remove the cluster of seeds in bell peppers is to slice the head off, remove the seeds and rinse the insides out.
This is followed by halving and slicing. I dice the strips and then they are ready for sauteeing.
I use a small portion of green bell peppers compared with red, orange and yellow. the green peppers have a peculiar taste that aren’t exactly sweet. Still, I like their flavour, and the hint of ‘green’ they bring.
- 2 - 3 tablespoons olive oil
- 3 - 4 fresh mixed bell peppers, diced
- In a saucepan or frying pan, heat up the oil
- Add the peppers and sprinkle lightly with salt. It will sizzle.
- Stir, then turn down the heat, checking every few minutes so they don't burn for staying too long in one spot.
- Continue till they soften - time will vary, but 20 - 30 minutes should do it
- Take off the heat when cooked and serve as you like. They taste delicious warm and cold
- These sauteed peppers make a wonderful side for pasta, and a great addition to salads and sarnies. We love 'em.
What’s your favourite way to have peppers?