Reviewed: Nov. 9, 2009

My wife is not a big onion eater...she polished off the leftovers the next day...excellent side dish...what i liked best about it is the color it adds to a plate and eases of preperation. adding the wine is a definite must also.

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volt_amps

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Oct. 7, 2009

Really tasty, even without the wine. We liked this with fish.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

When you have about 1/3 each red pepper and yellow pepper, and only half a large onion cuz the other half is going bad, and one link of mild italian sausage..what do you make? THIS STUFF!! It's really good! I cooked up my sausage first, set aside and drained all but 1 tsp-ish of fat. Did my onions, set aside, then did the bell peppers for just 2 minutes. Added all back to pan, seasoned with parsley from the garden and 3 dashes of red pepper flakes... ahhh... devine. Just ate as is...no bread, no rice, just sausage and peppers. Most excellent. (I read that someone tossed food cuz it had mold? Heck, I just cut off the mold, scrub up the veggie, and cook it).

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Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 25, 2009

This is delicious and amazingly versatile. I opened my pantry and found I only had vegetable oil, no problem. I cut into my second red pepper and found mold and had to toss it, no problem. It turned out great even with both changes. One recommendation though: salt is necessary for a perfect ooey gooey caramelization of onions. I increased the salt to 1/2 teaspoon and sprinkled it over the veggies as soon as they hit the pan, instead of reserving it for seasoning at the end. I think this was the right choice.

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abby

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

Delicious! I used a sweet onion instead of red and really enjoyed it. I will make this again soon!

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Jen

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Reviewed: Dec. 6, 2008

Very good. Added mushrooms and and a bit of merlot wine.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Oct. 4, 2008

Since I had red, yellow and orange peppers to use up, I thought I'd try this recipe as a topping for chicken breasts. I really liked it. It's simple, healthy, and tasty. I substituted with basalmic vinegar instead of the wine - turned out great!

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Keda Bug

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Reviewed: Jan. 6, 2008

This dish is delicious! I did as other reviews suggested and added a splash of red wine vinegar along with the red wine

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Cyprian

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Reviewed: Dec. 23, 2007

Excellent recipe!!! I have received so many compliments from my guests, everyone goes for seconds... and more! The red wine does add a special touch that has everyone guessing what the secret ingredient is. Thank you for sharing.

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DH

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Reviewed: Sep. 12, 2007

Wonderful! I put my cooking wine in only about 5 min b4 serving. My fire was up pretty high so it cooked in quickly! This dish was as good as the T-Bone steak we had it with!

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Treva

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Reviewed: May 15, 2007

These are wonderful served with grilled Italian sausages on hoagie rolls. I normally don't use the butter, just olive oil and I don't use the wine as hubby is a wine hater. I love using red, orange, or yellow bell peppers, and sweet yellow onions.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Feb. 23, 2007

Very good, unique side dish recipe! I used orange, red and green peppers and white onion because in my mind, it was prettier to look at than the red peppers and red onions. I also added a splash of red wine vinegar and cooked longer to reduce liek the recipe suggests. Vinegar instead of wine gave it a kick that I really liked.

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stressedcook

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Jan. 1, 2007

My hubby made this last night to go on top of our steaks. He also added a small can of sliced mushrooms. Delicious!

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MADISONLIBERTY

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Reviewed: Oct. 6, 2006

This is such a great recipe. I vary the colors of the peppers to complement the rest of the meal. What a great addition to meats cooked on the grill.

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ZYPPD

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Sep. 16, 2006

Omitted the butter and added yellow peppers. I used sea salt instead too. Pretty good.

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jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 12, 2006

Great tasting! I also added some fresh minced garlic.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: May 10, 2006

MMmmm very very tastey!! Didn't have red pepper so used green.Still tasted lovely.I added this to another recipe i found on here chicken alfredo.Both tasted great together.Thank you for this yummy recipe x

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Hanxnah

Cooking Level: Intermediate

Living In: Exeter, Devon, England, U.K.

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Reviewed: Feb. 15, 2006

This was soo tasty! I did use the red wine & topped thik cut broiled pork chops w/ these...very good!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 29, 2006

I liked this recipe alot. The red wine gives it a nice little kick. I accidently bought a yellow onion but it still came out just as good. The whole house was fuming with the sweet scent of the bell peppers. I threw in yellow bell peppers as well for more color. I'm definitely going to make this again.

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Ivora

Cooking Level: Intermediate

Living In: San Bernardino, California, USA

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Reviewed: Jan. 1, 2006

Absolutely lovely! Hubby loved it with some fresh foccacia bread. So easy and yummy. I used only oil, though, no butter and added some thyme as had no basil. I also added some balsamic vinegar instead of wine. Definetely one to make again and again. Thanks so much!

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Bahu

Cooking Level: Intermediate

Home Town: Chandpur, Chittagong, Bangladesh

Living In: London, Greater London, England, U.K.

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Caramelized Red Bell Peppers and Onions

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