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Plethora of Bell Peppers

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“This is a company dish for me, as my DH dislikes bell peppers intensely. For those who like them, however, it goes over very well. Excellent when served with chicken, or even with pasta. Do try your best to use fresh oregano; it does make a difference.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tbsp of the oil in a wok or deep skillet over medium-high heat.
  2. Add onion and cook, stirring, for about 5 minutes or until onion is starting to soften.
  3. Add garlic, fresh oregano (if you substitute 1-1/2 tsp dried, it will be okay but definitely not as good), salt and pepper and cook, stirring, for 3 minutes.
  4. Add remaining tbsp of oil to pan and stir in the peppers.
  5. Cook, stirring frequently, for 5 minutes or until peppers are browned.
  6. Stir in vinegar, honey and ginger.
  7. Cook for 1 more minute, stirring constantly, until peppers are glazed.

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