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


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