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