Bell Peppers Onions Topping Recipes

Steps:

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
• Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

Steps:

• Chop whole onion; heat nonstick pan large enough to hold all the vegetables.
• Add oil to pan; reduce heat to medium-high and saute onion until it begins to brown.
• Wash, trim, seed and chop whole peppers; add peppers to onions, and continue cooking to soften peppers slightly.
• Add vinegar; reduce heat; cover and simmer peppers until they are soft; season with pepper.

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Steps:

• Chop up bell pepper (discard seeds) into bite sized pieces.
• Chop or slice onion.
• In wok or skillet over medium low heat add olive oil.
• Saute onion for 10 minutes or until translucent. Stir frequently.
• Add soy sauce.
• Add bell pepper and sauté for an additional 15 minutes or until bell pepper is tender.
• Add Worcestershire sauce.
• Stir and cook for 1-2 minutes longer.
• Add salt and pepper to taste.

Steps:

• Cook pasta in salt water according to package directions until al dente (firm to the bite).
• Meanwhile dice onion and bell pepper and fry in the oil until lightly browned. Add 2-3 tbs of water and cook covered until soft (about 5-10 minutes).
• Add cream and season with salt and pepper to taste.
• Drain pasta and combine with sauce.
• Serve topped with some cheese or just as is.

Steps:

• Preheat oven to 375-degrees F.
• In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
• In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
• Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
• Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
• Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.

Steps:

• Thinly slice the onion. Halve and seed the peppers and cut them into very thin strips.
• Heat the oil in a skillet on medium heat. Add the onions and cook, stirring often, until softened, 3 to 4 minutes. Add the peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add salt and pepper to taste. Serve warm or at room temperature on the baguette slices and top with thinly sliced rounds of fresh mozzarella.