youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Raisin & Bell Pepper Saute

A community recipe by

Not tested or verified by

Print me


A sweet tasting side/starter dish, the perfect companion to serve with grilled chicken or fish. A elegant starter when put with some nice salty cheese, or creamy goat cheese for an unusual, sophisticated dessert.


Serves: 4

  • 4 tablespoons olive oil (preferably extra virgin)
  • 1 clove minced garlic
  • 1 cup raisins (gold and black, half of each - good quality big ones, to get a good plump up when cooking)
  • 2 red bell peppers (sliced into one inch pieces, guts removed!)
  • 2 yellow bell peppers (sliced into one inch pieces, guts removed!)
  • ¼ cup red wine vinegar
  • salt (to taste)
  • pepper (to taste)
  • fresh basil (optional)


Raisin & Bell Pepper Saute is a community recipe submitted by Minthekitchen and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a large sauce pan, gently heat the olive oil over medium heat, add the garlic and constantly stir while adding all four bell pepper slices. Cover and cook for ten minutes, while stirring every so often; to keep from sticking.
  • When peppers seem semi soft add the red wine vinegar, and cook, uncovered, until the vinegar is reduced a bit in the evaporation, then add the raisons, salt and pepper and cook everything for about 15 to 20 minutes or until all the raisons are nice and plump and the bell peppers are soft.
  • Garnish with fresh basil if you wish.
  • Serve warm as a starter or with fish or grilled chicken, it is also great with some salty cheese or creamy goat cheese as an authentic dessert! MMMMMMM.
  • Tell us what you think

    Bara Brith