Inspired by a Gordon Ramsay recipe and adapted to be SW friendly and syn free
Course Side Dish
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
1bagBaby sweet peppersNormal ones would still be OK
4tbspRed Wine Vinegar
1tbspGranulated Sweetener
fewsquirtsFrylight
1Large 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