Sweet-and-sour red peppers
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Sweet-and-sour red peppers
  Peppers    Vegetables  
Last updated 6/12/2012 1:25:57 AM. Recipe ID 60118. Report a problem with this recipe.
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      Title: Sweet-and-sour red peppers
 Categories: Vegetables
      Yield: 2 Servings
 
      1 lb Red bell peppers
      2 tb Fruity olive oil
      1    Garlic clove; thinly sliced
    1/2 ts Salt
      1 tb Tomato paste
           -(the kind you squeeze
           - out of a tube)
      1 tb Balsamic vinegar
           Small basil leaves
           -  left whole, -=OR=-
           -Large Basil leaves
           -  shredded
 
  SLICE THE PEPPER INTO STRIPS 2- to 3-inches long and about 1/4-inch
  wide--or whatever width appeals to you. They can be very skinny, or
  nice and wide, too. Heat oil in a large skillet with the garlic. When
  it's hot, add the peppers, sprinkled with salt, and stir so that all
  are coated with the oil. Cook over a brisk heat, shaking the pan
  occasionally until the peppers are hot and beginning to cook, about 5
  minutes, then stir in the tomato paste. When it is well incorporated,
  add the vinegar and stir. Continue to saute until the vinegar is
  reduced and the peppers are as done as you like. They're good when
  still somewhat firm--perfect for a little salad--but they can also
  cook until they are very soft throughout-- good with pasta or heaped
  on garlic- rubbed grilled bread. Toss in the basil, season with
  pepper, and heap onto a serving plate.
 




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Recipe ID 60118 (Apr 03, 2005)

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