Balsamic Bell Pepper and Mushrooms


  • 1 large bell pepper
  • ½ lb mushrooms - sliced
  • 1/4 cup extra-virgin olive oil
  • ½ yellow onion - sliced
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt


  • Wash, core and seed the bell pepper. Cut the pepper lengthwise into ½ inch slices.
    In a large skillet, heat the olive oil over medium heat. When the oil is very hot, add the sliced peppers and onions. After 4 minutes add the mushrooms. Sautee for another 4 minutes until the peppers are tender but still firm.
  • Stir in the balsamic vinegar, pepper, and salt.
    Cook for an additional minute, sautéing to coat the peppers with the vinegar.
  • Transfer the peppers, mushrooms and sauce to a dish and serve hot.
    Tastes great over a bed of rice!

Source: The Spruce Eats -Revised and tested by Cindy Bevans

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