The bell peppers and leeks with balsamic vinegar are a simple, quick, and tasty side dish. The milder leeks pair well with the stronger flavor of the peppers, and to finish, a sweet and sour touch with brown sugar and balsamic vinegar. This dish has a unique taste that certainly won’t appeal to everyone, but for me, it pairs well alongside a meat or fish dish. I believe the sweeter taste of the pepper also goes well with the more sour taste of balsamic vinegar. If you like sweet and sour vegetables, you might want to try sweet and sour onions. If you want to try other recipes with bell peppers, here are a few ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Preparing Bell Peppers and Leeks with Balsamic Vinegar
- 1 yellow bell pepper
- 1 green bell pepper
- 1 leek (small)
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- to taste extra virgin olive oil
- to taste salt
Tools
- Cutting Board
- Knife
- Frying Pan
Steps to Make Bell Peppers and Leeks with Balsamic Vinegar
To prepare the bell peppers and leeks with balsamic vinegar, first wash the bell peppers well and clean them, removing the seeds inside. Slice them into thin strips. Next, clean the leeks, wash them well, remove the tough green outer part and the roots. Then slice them into rings. Next, take a frying pan and start cooking the bell peppers with the leeks and some extra virgin olive oil.
Sauté the bell peppers and leeks for about 5 minutes, seasoning with salt, stirring them, then add half a glass of water and cook everything for 20 minutes on low heat. When they’re cooked, add 2 teaspoons of brown sugar and 2 tablespoons of balsamic vinegar.
Mix well and let it flavor, and your bell peppers and leeks are ready to be enjoyed.
Storage and Tips
The bell peppers and leeks can be stored in the refrigerator for 1 day.
The leeks in this case become very soft and may fall apart a bit; if desired, you can cut them thicker.
