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Cook 3 sliced garlic cloves and 1/4 tsp red pepper flakes in 2 T
olive oil over medium heat, 1 minute. Add 1 pound stemmed
baby bell peppers. Cook stirring 5 minutes add 1/2 c water and
2 T balsamic vinegar. Cover and cook 10 minutes. Season with
salt top with chopped oregano
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