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


Tomato and Onion Tart

Wednesday, October 21, 2015

Courtesy of:  Joanna Caley

Go Back


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