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Bell Pepper Saute


  • 3 T EVOO
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • salt
  • 2 T Traditional/Traditional White Balsamic Vinegar
  • 2 T chopped fresh basil or 1 tsp. dried basil
  • 1 T chopped fresh parsley
  • 1 garlic clove, minced


Cut peppers in ¼” strips. Heat EVOO in large skillet over high heat until very hot. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened. Increase heat and add Balsamic Vinegar. Stir and toss peppers until Balsamic Vinegar is evaporated. Remove from heat. Stir in basil, parsley, and garlic.

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