Sauteed Peppers with Vinegar and Oregano

This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.

  • Servings: 4
Sauteed Peppers with Vinegar and Oregano

Source: Everyday Food, July/August 2010


  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, halved and thinly sliced
  • Coarse salt and ground pepper
  • 3 sweet bell peppers (any color), cut into thin slices
  • 1 hot red chile (optional), sliced
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons fresh oregano leaves


  1. In a large skillet, heat olive oil over medium-high. Add onion; season with salt and pepper. Cook, stirring often, until onion softens, 3 minutes. Add bell peppers and chile, if using, and toss to combine. Season with salt and pepper; add vinegar. Stir to combine, cover, and cook until peppers soften slightly, 3 minutes. Toss with oregano.


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