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


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