Broccoli with Pan-Roasted Peppers

Ingredients

• 1.8 cups bell pepper strips red 1-inch 2 medium
• 1.8 cups bell pepper strips yellow 1-inch 2 medium
• 0.3 teaspoon pepper black freshly ground
• 1.5 pounds broccoli florets 
• 1 tablespoon olive oil 
• 0.3 cup red wine vinegar 
• 0.8 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• frying pan

Directions

1. Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly.
4. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine.
5. Remove from heat, and stir in salt and black pepper.