This little side dish or filler is related to the Cooked To Death Peppers, but is a lot faster to make and less oily. It doesn’t keep as long as Cooked To Death, but will be ok for 2-3 days in the refrigerator. It’s a nice bright color and flavor accent in a bento. Since it doesn’t keep as long, I make this in small quantities.
Cut the bell pepper into small chunks or strips. Chop the chili pepper finely.
Heat up a frying pan with the oil. Add the peppers and sauté briefly until the peppers turn a brighter color and are coated with the oil.
Add about 1/2 cup of water, and bring to a boil. Add the maple syrup. Boil rapidly until the moisture is just about gone and syrupy and the peppers are cooked. Add salt and pepper, and a dash of soy sauce.
Keeps for about 3 days in the refrigerator.
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