8 April, 2015
Sweet & Sour Peppers
Sweet & Sour Peppers
Inspired by a Gordon Ramsay recipe and adapted to be SW friendly and syn free
Servings 4 people
Ingredients
- 1 bag Baby sweet peppers Normal ones would still be OK
- 4 tbsp Red Wine Vinegar
- 1 tbsp Granulated Sweetener
- few squirts Frylight
- 1 Large red onion
Instructions
- Peel the onion and chop into crescents and chop the stem off the peppers and remove the pith, cut each pepper in half lengthways or 3 or 4 if large. They need to be bite sized pieces
- Heat a large frying pan and add a few squirts of frylight followed by the prepared onion and peppers.
- Stir often to prevent burning and when they are soft and cooked through, stir in the sweetener followed by the red wine vinegar. Be careful not to breathe in the vinegar, although it is safe, itll clear those passages. Keep stirring until the vinegar has evaporated.
- Serve whilst piping hot, I enjoy it with grilled salmon
