2.0/5 rating 1 vote

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.

Share this recipe

Leave a comment

You are commenting as guest.
Fine foodDemoGood living




134 Herr Lane, Louisville, KY 40223        VIEW MAP
(865) 430-2400
157 Parkway, Suite 6, Gatlinburg, TN 37738        VIEW MAP
(865) 430-2400
Pigeon Forge
161 Old Mill Ave. Pigeon Forge, 37872    VIEW MAP
(865) 429-1090