Rainbow Peppers and Red Onion

Rainbow Pepper and Red Onion

This stir-fry of colorful bell peppers is an especially nice addition to summer meals, but you can make it any time of year. Use it as a side dish, toss it with pasta, or top a pizza with it. Recipe contributed by Susan Jane Cheney. Photos by Evan Atlas.

Serves: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 medium to large red onion, halved lengthwise and sliced thin
  • 2 large cloves garlic, minced
  • 1 medium red bell pepper, sliced into thin 2-inch-long-strips
  • 1 medium green bell pepper, sliced to match red pepper
  • 1 medium yellow or orange bell pepper (or one of each), sliced to match red pepper
  • 1 tablespoon balsamic vinegar
  • Sliced fresh basil leaves, as desired
  • Salt and freshly ground pepper to taste

Set a wok or stir-fry pan over medium-high heat. Pour the oil around the rim and swirl it to coat the sides. Add the onion and stir-fry for about 1 minute.

Add the garlic, then gradually add the peppers. Continue to stir-fry for about 5 minutes longer, until the vegetables are tender.

Grind in pepper and add the vinegar and basil. Season with salt and pepper. Serve hot or at room temperature.

Rainbow Peppers and Red Onioin


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