Peppers & Mint

I don't know if it is possible to eat too many red peppers - but if it is, then I definitely do. Not only are they very delicious, but they're also really versatile, making great main or side dishes... In particular, this recipe for quickly fried peppers with fresh mint and lemon is very useful - and goes well with lamb, chicken or fish. As a quick topping for beans or salads these peppers are also brilliant, and with some fresh red chilli they'd be great too!

Ingredients

  • Red Peppers
  • Olive Oil
  • Mint
  • Lemon or Vinegar
  • Salt & Pepper

Slice the Red Peppers into long, thin strips

Heat a pan with a little Olive Oil

Fry the Peppers on a high heat with a small sprinkle of Salt

Stir them – but not too often as you want a slight blackening on the edges

When they are soft ish but not too well cooked – squeeze some Lemon into the pan and some fresh Mint

(You could use Red Wine or Balsamic Vinegar here too)

These are great with Lamb dishes – or with some simple grilled Fish or Chicken. They are also good in a Steak Sandwich

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