Sweet and Sour Mini Sweet Peppers

Flavor Profile | SWEET | SOUR

You can never go wrong with a classic Sweet and Sour dish…especially if Mini Sweet Peppers are in the mix!


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What You Need

  • 16oz.  Pero Family Farms Organic Mini Sweet Peppers, seeded and quartered  
  • 2 cups Quinoa, cooked  
  • 1/2  cup  Pineapple, diced  
  • 1 Yellow Onion, quartered 
  • 1 tbls Avocado Oil, Vegetable Oil, or Olive Oil   

Sweet and Sour Sauce  

  • 3 tbls Pineapple Juice or ¼ cup Fresh Pineapple  
  • 1/3 cup Brown Sugar  
  • 2 tbls Ketchup  
  • 1 tsp Tomato Paste 
  • ¼ cup Rice Wine Vinegar  
  • ¼ -1/3 cup Low Sodium Soy Sauce or Shoyu  
  • A few pinches of salt and pepper

What You Need

Lets Get Started

  1. Prepare the quinoa according to the directions on the package. Once cooked leave to the side.
  2. To make the sweet and sour sauce add all the ingredients into a sauce pan. Turn the heat on medium and whisk everything together. Make sure to break up all the brown sugar granules. Let the sauce come to a light boil and let this cook for 7-10 minutes. The sauce should reduce slightly and begin to thicken.
  3. Meanwhile to prepare the the vegetables, add the oil of choice into a sauté pan over medium heat. Add the onions with a pinch of salt to let them sweat. Once the onions are translucent add the mini sweet peppers and pineapple, stir everything together. Let this cook for 5-7 minutes over low/medium heat.
  4. When the sauce has reduced and thickened, remove the fresh pineapple from the sauce if used. If not pour half of the sauce over the mini sweet peppers and pineapple. Stir together the let this cook together for 1-2 minutes. Turn the heat off and serve the sweet and sour mini sweet peppers over the quinoa. The remaining sweet and sour sauce can be drizzled over each serving or used for dipping.
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