Sauteed Bell Pepper With Golden Raisins And Arugula

• 1/4 cup olive oil
• 2 red bell peppers, cut into 1/4-inch strips
• 2 yellow bell peppers, cut into 1/4-inch strips
• 2 orange bell peppers, cut into 1/4-inch strips
• 3/4 cup golden raisins
• 1 tablespoon fennel seeds
• 2 tablespoons balsamic vinegar
• 8 cups arugula, plus additional for garnish

1. Heat oil in very large heavy skillet over medium-high heat. Add all peppers; saute until slightly softened, stirring occasionally, about 7 minutes. Add raisins and fennel seeds. Continue to cook until peppers are soft, about 5 minutes. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Add 8 cups arugula to peppers and stir until arugula begins to wilt, about 1 minute. Transfer mixture to large platter; garnish with additional arugula and serve.

olive oil, red bell peppers, yellow bell peppers, orange bell peppers, golden raisins, fennel seeds, balsamic vinegar, arugula

Taken from www.epicurious.com/recipes/food/views/sauteed-bell-pepper-with-golden-raisins-and-arugula-231107 (may not work)