Recipes

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

 Read More...



Go Back


Tags

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