Balsamic Peppers Side Dish

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 05/17/22
Balsamic Peppers Side Dish

The Spruce / Christine Ma

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings

Bell peppers are not only favored for their sweet taste but also for their mix of bright colors, adding vibrancy to the plate. They are delicious simply sautéed, roasted, or grilled, but also work well when cooked along with other ingredients and seasonings. In this recipe, tangy, complex balsamic vinegar and a touch of salt turn sautéed peppers into a great side dish, perfect alongside a variety of entrées such as grilled tarragon chicken breasts, beef tenderloin roast, and ​roasted whole fish.

These peppers are also a great sandwich topping, whether on a sausage sandwich or a vegetarian combination, and can make a basic salad a lot more interesting. When making rice or quinoa bowls, serve these balsamic peppers as one of the choices of add-ins.

Ingredients

  • 1 large red bell pepper

  • 1 large orange or yellow bell pepper

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1/8 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Balsamic Peppers Side Dish ingredients

    The Spruce / Christine Ma

  2. Core and seed the bell peppers.

    Core and seed the bell peppers

    The Spruce / Christine Ma

  3. Cut the peppers lengthwise into 1/2-inch slices.

    Cut the peppers lengthwise into 1/2-inch slices

    The Spruce / Christine Ma

  4. In a large skillet, heat the olive oil over medium heat.

    Heat the olive oil in a skillet

    The Spruce / Christine Ma

  5. When the oil is very hot, add the sliced peppers.

    Add the sliced peppers to the skillet

    The Spruce / Christine Ma

  6. Sauté the peppers for 5 to 7 minutes, until they are tender but still firm.

    Sauté the peppers

    The Spruce / Christine Ma

  7. Stir in the balsamic vinegar, pepper, and salt.

    Stir the balsamic vinegar, pepper, and salt with the peppers

    The Spruce / Christine Ma

  8. Cook for an additional minute, sautéing to coat the peppers with the vinegar.

    Peppers cooking in a skillet

    The Spruce / Christine Ma

  9. Transfer the peppers and sauce to a dish and serve hot.

    Balsamic Peppers Side Dish in a serving dish

    The Spruce / Christine Ma

Tips

  • These sautéed peppers are also tasty at room temperature or even cold. Let cool and place in the refrigerator until well chilled.
  • Instead of a typical commercial grade you find on the grocery store shelves, you can use a traditional balsamic vinegar, which is the highest grade available. It is richer in taste, and usually thicker than commercial grade.
  • It is important that the oil is hot before adding the peppers, but since this recipe calls for extra-virgin olive oil, which has a lower smoke point than regular olive oil, you need to watch it carefully so it doesn't burn.

Are there male and female bell peppers?

Inquiring minds want to know! It has been said that male peppers have three bumps on the bottom, while female peppers have four. This information has been going around for years and is actually a myth. A bell pepper is a bell pepper, plain and simple. But the longer they ripen on the plant, the more their color will change, thus changing from green to orange, yellow, or red.

Nutrition Facts (per serving)
145 Calories
14g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 145
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 136mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 1g
Vitamin C 97mg 487%
Calcium 13mg 1%
Iron 1mg 3%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)