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

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