Go Back

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

Go Back


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