Make extra of the peppers and you can put them in any sandwich, soup, chicken, fish and omelettes..they will last a week in your fridge and you will be so happy to have them on hand.
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- Prepare a large skillet on high heat. Add 3 tablespoons of olive oil and get hot. Add the peppers, 1 tablespoon of oregano, 2 tablespoons of balsamic vinegar and let cook for 6 minutes, mixing often. Place in the salad bowl.
- Add the remaining olive oil, balsamic vinegar, oregano, salt and honey into the salad bowl and mix well.
- Add the lettuce, hearts of palm and pumpkin seeds right before serve. Mix well. Serve warm, room temperature or cold