Go Back

Neapolitan-Style Peppers

Wednesday, February 17, 2016

3 sweet bell peppers, (green or a mix of green, yellow, red or orange)
1 medium yellow onion, sliced
6 oz Kalamata olives pitted
3 Tbsp capers
5 Tbsp extra virgin olive oil
1⁄2 cup pureed tomato sauce
Salt to taste

Wash the peppers and cut them in halves, removing the top part and all the seeds.  Cut them into 1⁄2" strips then into 1 inch pieces.  Pour the oil into a large frying pan, add the onion and cook until tender.  Add the peppers, olives, capers, tomato sauce and salt.  Stir well and cook until the peppers are done but still firm.  To accelerate the cooking process, cover the pan with a lid.

Makes 4

Go Back

Go Back


fondue Poblano Chili Cider compote baguette green beans pecan almonds rhubarb cointreau couscous fraiche Rice wine vinegar Eggplant Farmers' Market bean wheat flour poblano dill heavy whipping cream basil bulgar wheat brown sugar scapes walnut oil melon peach Butternut crepes fennel cilantro olives slaw sauce Squash leeks maple syrup eggs knots sherry wasabi pears Potato dilly jack cheese biscuits chocolate white beans garlic chilies Spread chiles cauliflower chimichurri tortillas walnuts creme turnip strawberries Chevre tomato Tomatillos buckwheat carrot tops gouda zucchini feta kohlrabi spelt bruschetta kirsch habanero beef okra coeur a la creme bacon lemon grass onion oats caesar Spinach pie artichoke conserve daisy chorizo Bread pancake mushrooms egg hazelnuts meatballs cake casserole strawberry carrot top berry cornmeal pesto chicken dinner salad bloody mary plum fennel bulb stuffing scallions kluski sour cream imam spring parmigiano sweet potato syrup beer polenta fennel seeds currants tomato juice sesame nectarine paste pork beets bell pepper sandwiches flank steak crisp radish blueberry hickory gratin honey Side vegetable remoulade anise collins snow peas sandwich muffins bosc Vegan Tomatoes potatoes rouille mint Swiss Chard pineapple baby bok choy autumn gruyere peppers barley cantaloupe celery root prosciutto thai carrots asparagus cream cheese beet greens green pepper Dressing plums pine nuts Salsa vanilla wafers Leek sausage buttermilk pumpkin almond milk Beans gorgonzola spiced winter squash Soup vinaigrette onions Shitake Mushrooms tostadas absinthe coriander bok choy sweet bread pudding bulgar Drinks cheese celebration celeriac mushroom carrot fronds shrunken heads jam pecans apples reggiano shiitake kalamata shallots lettuce shelling chicken strata egg noodles chimmichurri sour chili celery hearts capers anchovy bbq Apple verde Jerusalem artichoke swiss turnips coeur fritters pasta yogurt frittata arugula fritter Salad tomatoe blue cheese latkes cucumber cream yellow onion Red Onion tenderloin Kale cockaigne curry gazpacho flank cranberry goat Cheese mustard greens plum tomatoes ramps chives vegetarian coconut milk butter watercress panzanella Corn pudding tomato corn pie shitake radishes jack roasted gin maple wrap steak peas beet tart pepper sunchokes Cranberry Beans Greens dijon bayeldi chipotle pork chop pickled parmesan Recipes tuscan chili peppers