1 tablespoon vegetable oil
1 yellow onion, thinly sliced
1 medium head cabbage, thinly sliced
1 heart section or bed of lettuce
2 tablespoons mayonnaise
2 tablespoons balsamic vinegar
3/4 cup sliced jalapeno pepper or seeds
2 jalapenos, sliced
Heat oil in a medium skillet over medium heat. Saute onion until golden; remove from skillet.
Stir cabbage and onions into skillet; cook gently until cabbage starts to pull back. Stir in mayonnaise and vinegar. Pour vegetables over skillet; cool.
Using tongs, toss off excess grease. Fry jalapeno peppers, slices or strips, in oil and butter or margarine until golden brown. Drain, strain and set aside
While heat oil and vinegar and onions are heating, stir together brown sugar and cornstarch until blended.
When the skillet is hot add the bell pepper, celery or green bell pepper; cook and stir until pepper is opaque. Note: You can also adjust the temperature somewhat by inserting hot water into the saucepan, or by moving the lid of the pan to a plate with different level of heat, starting at the top and adding milk as needed.
Sprinkle bell pepper mixture all over the solid part of the lettuce. Top with the stuffed bell pepper slices and lettuce. Drizzle bean dip on top of this stuff (can be purchased in an ordinary plastic bag).