Sweet and sour peppers

Ingredients for 3 servings:

• 5 bell peppers, cleaned and pitted
• 1 clove(s) garlic
• chili flakes
• 1 tbsp sesame oil
• 5 tbsp white wine vinegar
• 300 g cocktail fruits, from the can, drained
• 100 ml fruit juice, from the fruits
• e.g. sweetener or sugar
• 15 g sesame seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with roasted sesame seeds

Briefly toast the sesame seeds in a pan without fat and set aside. Cut the bell peppers into bite-sized cubes or strips and fry gently with the sesame oil over medium heat, taking care not to brown them. Season with salt, chili flakes, and garlic. Add vinegar and simmer until the peppers reach the desired consistency. Soft, but not mushy, with a slight bite is ideal. Then add the fruit and fruit juice and heat briefly. Season to taste with sweetener or sugar. If the dish isn’t runny enough, you can add more fruit juice. Serve the sweet and sour bell pepper and fruit sauce over cooked rice and sprinkle with toasted sesame seeds. If you absolutely want to add meat, I recommend chicken skewers.