Brian’s Pepper Dish
A few years ago, while traveling the country, we visited Mr. H&Q’s cousin in Texas. One evening, her son, who lives in the same town, graced us with a visit and some remarkable dishes he cooked.
One of those dishes was for peppers, bell peppers. Now, mind you, I cook with peppers all the time, but I had not served them solely as a side dish. They were mixed with other veggies and added to countless dishes. Brian’s recipe was so darn good that our SIL and I looked at each other and asked him to tell us how he cooked them.
I took notes and, much later, tried replicating his recipe. It seemed spot-on, and I plan to incorporate this recipe into next week’s menu.
It’s an easy recipe, with a few ingredients. Naturally, bell peppers, preferably yellow, orange, and red over green, red onion, red wine vinegar, and seasoning. That’s it, and yet, this dish is so incredibly delicious.
Brian’s Pepper Dish
Ingredients
- 1/2 Red bell pepper, sliced
- 1/2 Yellow or orange bell pepper, sliced
- 1/2 cup Red or purple onion, sliced
- Olive oil for cooking
- Dash Salt
- 1 1/2 Tbsp Red wine vinegar
- 1/2 Tbsp basil chiffonade
Instructions
- Heat olive oil in a medium saucepan.
- Once hot, add peppers and onion to the pot and cook for approximately 15 minutes.
- Season the peppers and continue to cook until softened, stirring occasionally.
- Add red wine vinegar and basil to the pot and heat for a few minutes.
- Season the peppers to taste and serve.
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