30 minutes
A delightful medley of sweet and spicy peppers sautéed with onions, perfect for a Tuscan-inspired side dish.
tablespoons
Yellow Onion, thinly sliced
cups
Bell Pepper, thinly sliced
each
Yellow Bell Pepper, thinly sliced
each
Orange Bell Pepper, thinly sliced
each
Assorted Mini Sweet Peppers, thinly sliced
cups
teaspoons
Sweet Hot Pepper Vinegar
tablespoons
to taste
1. Warm the Olive Oil
Begin by warming 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat until the oil is shimmering.
2. Cook the Onions
Add 1 cup of thinly sliced yellow onion to the skillet. Cook the onions for about 10 minutes, stirring occasionally, until they turn a beautiful golden color.
3. Add Bell Peppers
Next, add the sliced bell peppers: one large red, one large yellow, and one large orange bell pepper, along with 1 cup of thinly sliced assorted mini sweet peppers. Cook the peppers for about 5 minutes, stirring frequently.
4. Simmer the Peppers
Pour in ¼ cup of water and sprinkle with ½ teaspoon of kosher salt. Partially cover the skillet and let the peppers simmer for about 15 minutes.
5. Add Vinegar and Season
Once the peppers are tender and the water has mostly evaporated, remove the skillet from the heat. Immediately stir in 2 tablespoons of Sweet Hot Pepper Vinegar. Finally, season to taste with a bit more kosher salt and freshly ground white pepper.
Include chunks of chicken breast with the peppers. Season with a blend of Mediterranean herbs and spices, such as rosemary, thyme, and paprika. Once the chicken is cooked through, the dish is ready to be enjoyed over rice or with a side of crusty bread.
Combine the cooked pepper medley with diced potatoes and cook until the potatoes are crispy. Crack a few eggs over the top and cover until the eggs are cooked to your liking. A perfect start to the day with a spicy kick.
Add sliced Italian sausage to the pan before cooking the peppers. Cook until the sausage is browned and then proceed with the original recipe. This adds a hearty protein to the dish and complements the sweet and spicy flavors of the peppers.
Use the medley as a filling for hollowed-out bell peppers. Mix in cooked rice, quinoa, or couscous for bulk, and top with cheese. Bake until the peppers are tender and the cheese is melted and bubbly.
Swap balsamic vinegar for lime juice and add cumin and smoked paprika to the seasoning. Sear thinly sliced flank steak separately and combine with the cooked peppers. Serve with warm tortillas for a Mexican-inspired twist.
The quality of your peppers will make or break this dish. Look for fresh, firm peppers with vibrant colors. If you can find them, use a variety of sweet peppers like bell peppers, banana peppers, and even some Italian frying peppers for a more authentic Tuscan taste.
The olive oil you choose can greatly impact the final flavor. Use the best extra-virgin olive oil you can find; it should be fruity and aromatic.
To deepen their flavor, you can roast the peppers before adding them to the medley. Roasting helps to caramelize the natural sugars in the peppers, adding a layer of complexity to the dish.
Use a mix of sweet and hot peppers to your taste, and consider adding a drizzle of honey or a pinch of sugar if your peppers are more on the spicy side, or a splash of vinegar if they're too sweet.
Fresh herbs like basil, oregano, and thyme work wonderfully. Add them towards the end of cooking to preserve their flavor and aroma.
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