Recipe courtesy of Food Network Kitchen
Save Recipe Print
Peperonata
Yield:
4 servings
Yield:
4 servings

Directions

Cook 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes in 2 tablespoons olive oil over medium heat, 1 minute. Add 1 pound stemmed baby bell peppers. Cook, stirring, 5 minutes. Add 1/2 cup water and 2 tablespoons balsamic vinegar. Cover and cook 10 minutes. Season with salt; top with chopped oregano.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Peperonata

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories