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

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