Frugal Veggies: Bell Peppers

In my constant search for ways to eat more vegetables, especially seasonal ones, I’ve decided to challenge myself by buying at least one veggie each because it is the featured “on sale” vegetable at my regular store. This gets me out of the preparing the same thing rut and also challenges me to find new ways to prepare things. This week, bell peppers are featured.  High in vitamins A and C, bell peppers are good both raw and cooked.  I use them lot in various stews and dishes, such as seafood gumbo and chili.  In addition, I like making a melted peppers and onion side dish to be served over steaks, or sausages or meatballs, or as a pizza style topping.  I usually make a double batch and use it for 2 separate meals:

Melted Peppers and Onions

2 peppers, red or green
1 large onion, sliced
1 clove garlic minced
2 T olive oil
1 T balsamic vinegar
salt and red pepper flakes to taste

Seed and slice the peppers into strips.  In a heavy skillet over medium heat, add the oil, peppers and onions.  Saute the peppers and onions until they become soft, about 10-15 minutes, the longer you cook, the more concentrated the flavors.  Be sure the temperature is not too high or the sugars will tend to burn. Add additional oil if the pan seems dry. After the peppers and onions have softened to the consistency you like, add the garlic, vinegar, salt and pepper.  Stir and saute for another minute or two.

Do you have any favorites for spring seasonal veggies?

shared at Frugal Friday, Pennywise Platter, Ultimate Recipe Swap, and Food Renegade