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Sweet Peperonata

Created by Steve,

Description

This peperonata is sweet, tasty, colorful and low in fat. This Italian staple takes on a new dimension with some sweetness I add and makes a great companion to grilled meat, roast pork, some lean sausages or even just part of a platter served with bread or crackers.

Ingredients

At a glance
Makes
4 to 6 cups
  1. 3-4 bell peppers (a mix of colors please)
    2 medium-large onions
    2 T red wine vinegar (good cider vinegar is interesting as well)
    1/4 cup raisins
    1/4 cup pine nuts or toasted almonds (this is optional)
    1-2 T honey

Methods/steps

Seed, core and slice the peppers into 1/2" by 1" pieces. Cut the onions pole to pole.

Put the first 4 ingredients in pan over medium low heat and cover for 10 to 15 minutes until the peppers are soft. If I'm cooking this to go on sandwiches I like them softer. If I'm using it for a side dish on a plate I like them more firm.

If it appears that there's a lot of moisture in the pan cook uncovered for a few minutes. You don't want it dry and sticking to the pan but you're not making a soup either.

Add the nuts if using and stir in the honey making sure that everything gets coated well and serve.

Additional Tips

This can be served, hot warm or room temperature. When serving it at cookouts I've let it cook for 30+ minutes and it's fine.

Reviews

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Easy Fillet Mignon With Mushrooms
Created by Steve

Guys, you can eat beef and still lose weight but you have to choose your beef wisely.  This is a great recipe for cooking a low fat steak and packing plenty of flavor into it.