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


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