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


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