Preparation:
1. Halve the peppers lengthwise; slice into thin strips.
2. In a larke nonstick skillet, heat oil over high heat; cook peppers; stirring for 2 minutes for until slightly softened.
3. Reduce heat to medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and pepper. Cook, stirrin often for 3-5 minutes until vegetable are tender and liquid is slightly reduced.
4. Transfer to serving bowl, sprinkle green onions over top; serve. |
