Sauteed Onions and Peppers

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This was pretty good. The onions were fantastic. For me, the key is to get a very finely julienned pepper. Otherwise they are too crunchy and seem off when paired with the soft, carmelized onions. Good flavor. I will tweak it to my personal tastes next time.

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Good flavor - has a little zip to it from the vinegar.

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So delicious and so versatile! I served this on chicken sausages that I bought from Trader Joes along with some fries and it was such a quick, easy and delicious meal. I also used red wine vinegar with a pinch of sugar and it came out delicious. I was able to find tomato puree at my local grocery store. Hunt's makes it so it should pretty easy to find. It has a consistency somewhere between tomato sauce and tomato paste but you could probably just get away with using tomato paste just fine if you can't find puree.

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A perfect side dish! I loved the sweetness of the peppers. For personal preference reasons, I cut back on the amount of onion and diced them instead of slicing them in half moon shapes. I also lengthened the amount of cooking time by 10 minutes because I like my vegetables not so crisp. And to cut back on the amount of oil, I sauteed the vegetables in a combination of zero calorie cooking spray and fat free italian dressing. I also substituted red wine vinegar for sherry vinegar. Turned out delicious!

Oh, and you can't get any healthier....

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Delicious! I had some beautiful yellow and red peppers from the garden and this was the perfect recipe to go along with grilled steaks. I made a little tomato puree from a fresh garden tomato and used red wine vinegar because it was all I had. Still turned out great, I don't think it needed tomato paste.

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I make this every time I make brats, it's a must from my hubby! Super yummylicious!!! Ina's the best!

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I made this recipe and ate it with grilled stake, awesome! love it:

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Obvioslty this is great with sausage - make extra because it is great over pasta as well

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I think they meant tomato "paste" - I used tomato paste and it worked great. This recipe was perfect with sausage (two separate recipes but I also used the leftovers in a tortilla with leftover shredded chicken and cheese for a snack.

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I cut the recipe in thirds and used it as a morning omelette filler. Then I topped the omelette with Mexican Cheese. Delicious! Note: I got perfectly cut onions by using a Vidalia onion slicer for blooming onions. I simply pushed the yellow onion all the way through. I save the centers for chopping in another recipe.