Mixed Pepper Medley
This mixture is know as peperonata in Italy and is a typical garnish for roasted and grilled meats, but you could also pair it with a plant-based protein such as Moroccan Lentils with Stewed Tomatoes for a satisfying vegan meal.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
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- Prep time
- 5 min
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- Cook time
- 25 min
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- Servings
- 8 Servings
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- Serving size
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1/2 cup
Ingredients
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olive oil
- 3 tbsp
- 3 tbsp
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mixed red, yellow, and green bell peppers (cut into thin strips)
- 2 lbs
- 907 g
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garlic (minced)
- 6 clove
- 6 clove
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pitted, diced green olives
- 1/4 cup
- 1/4 cup
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balsamic vinegar
- 2 tbsp
- 2 tbsp
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salt
- 1/4 tsp, or to taste
- 1/4 tsp, or to taste
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Directions
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Heat olive oil in a large, wide skillet over medium heat. Add peppers, and cook until browned.
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Stir in garlic and cook for 1 minute. Add green olives, then reduce heat to low and cover. Cook for 20 minutes, or until peppers are tender.
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Stir in balsamic vinegar. Taste, and add salt if necessary.