Recipes

Go Back

Neapolitan-Style Peppers

Wednesday, February 17, 2016

Ingredients
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

Directions
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


Tags

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