Wednesday, September 2, 2009

Honey-Glazed Balsamic Bell Peppers

Bell peppers don't often show up as a side dish but these sweet and tangy peppers make for a fresh substitution for salad. If you don't want the bell peppers on their own, try them on top of baked pork chops or chicken or even a baked potato or spinach salad.


Honey-Glazed Balsamic Bell Peppers
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 medium sweet onion (like Vidalia)
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey

Add olive oil to a large skillet and turn on medium heat. Remove seeds and cut bell peppers into long strips. Dice onion. Add peppers and onions to warm skillet. Stir frequently and saute until the veggies are tender. Add balsamic vinegar and honey. Turn off heat and continue stirring for another 2 minutes. Serve warm.

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