6 sweet peppers (Using some red, orange and yellow ones make a beautiful dish along with your green peppers)
1/3 cup oil (I like to use coconut oil or extra virgin olive oil)
2-3 garlic cloves, minced
1/3 cup balsamic vinegar
Salt & Pepper to taste
1/3 cup fresh chopped parsley
Wash & deseed the peppers, cutting them into strips.
Heat your oil in a heavy bottomed skillet.
Add the peppers & stir to coat with the oil. Cook over medium heat until they start to soften and lightly brown, usually around 10 minutes cooking.
Add the garlic and cook another couple of minutes until you start to smell the fragrance, stirring and being careful not to let it burn.
Add the balsamic vinegar, season with salt & pepper to taste.
Cook another few minutes until the peppers have absorbed the vinegar.
Top with the chopped parsley.