This recipe is sooooooooo easy! You’ll love it! Slice the peppers, toss them with some olive oil and garlic, put everything in the slow cooker, and return to a mountain of tender peppers that are the perfect accompaniment to any roasts or other simple meat or fish dishes.
Makes 8 to 10 servings.
6 to 8 bell peppers (use a combo of green, red, yellow, and orange for the most color and flavor)
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
1. Prepare the peppers by cutting out the core and removing all seeds. Slice the peppers into 1/4-inch wide long strips.
2. In a large bowl, combine olive oil, salt, pepper, and balsamic vinegar. Add the peppers and stir to coat thoroughly. Put the peppers into the slow cooker.
3. Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours until tender and fragrant.