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

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