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


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