When I made my cilantro grilled chicken, I wanted an quick and yummy side dish to serve with it. The only veggie I had left in my fridge was some red bell peppers. After searching and searching for an Asian inspired red pepper side dish, I gave up. I could not find anything that interested me. I did, however, come across a tempting green bean recipe. So, I decided to use it as my inspiration for this dish.
This is definitely a fast recipe. The peppers were finished before my chicken was grilled. The sauce had the perfect balance of sweet and spicy (from the brown sugar and crushed red pepper flakes). And the rich red color looked great next to the chicken. I can’t wait to try this recipe with green beans too!
Start with the prep…
- Thinly slice 2 red bell peppers and mince 3 cloves of garlic.
- Add half of the garlic to a bowl.
- Pour in ¼ cup soy sauce.
- Sprinkle in ½ teaspoon crushed red pepper flakes.
- Add about 2 tablespoons of brown sugar.
- Whisk well to combine everything.
- Pour the sauce over the sliced peppers.
- Let the peppers sit for a few minutes.
- Heat a skillet over medium-high heat.
- Add ½ tablespoon sesame oil.
- Once the oil is hot, add the peppers and sauce.
- Cooking, stirring occasionally, for about 4 minutes.
- Add the remaining garlic.
- Stir and cook for a 2 more minutes, until the peppers are tender crisp.
Enjoy!
Two Years Ago: Sausage, Peppers, & Onions
Asian Style Peppers (serves 4)
INGREDIENTS:
- 2 red bell peppers, thinly sliced
- ¼ cup soy sauce
- 3 cloves garlic, minced and divided
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons brown sugar
- ½ tablespoon sesame oil
DIRECTIONS:
- Combine the soy sauce, half of the garlic, red pepper flake, and brown sugar in a bowl.
- Whisk well.
- Pour over the peppers.
- Heat the sesame oil in a skillet over medium-high heat.
- Add the peppers and sauce.
- Cooking, stirring occasionally, for about 4 minutes.
- Add the remaining garlic.
- Stir and cook for a 2 more minutes, until the peppers are tender crisp.
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