Beer-braised peppers and papaya is both nutritious and full of flavor
Mary Bilyeu | Contributor
So today I'm offering a dish that features both vegetables and fruit, but it's got more flavor than the boring ol' carrot sticks that might have found their way to your refrigerator. This can be a side dish for meat or fish, it can be served over rice, it can be a tortilla filling... enjoy it any way you like!
Beer-Braised Peppers and Papaya
1 tablespoon olive oil 1/4 teaspoon red pepper flakes 1 small red pepper, seeded, cut into strips 1 small yellow pepper, seeded, cut into strips 1 small red onion, halved, sliced 1 small yellow onion, halved, sliced 1 small papaya, peeled, seeded, cut into strips 1/2 teaspoon kosher salt 1/3 cup beer (alcoholic or not, either is fine)
Heat oil over medium heat in a large skillet. Add red pepper flakes, red and yellow peppers, red and yellow onion; saute until tender and slightly caramelized, 10 minutes, stirring occasionally. Add papaya and salt. Add beer, bring to a boil, and cook until liquid has evaporated, stirring frequently.
Makes 2 cups.
Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.
You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.