BELL PEPPER SAUTE
Cooking softens and sweetens these vegetables for a perfect side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
- Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
Nutrition Facts : Calories 57 g, Fat 3 g, Protein 1 g
CHRISTMAS SAUTEED BELL PEPPERS
This is from "The Frugal Gourmet Celebrates Christmas". I haven't made this one but it sounds good and beautiful! A quote: "This not only looks like Christmas but it tastes like Christmas! Do not overcook the peppers."
Provided by Engrossed
Categories Onions
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large frying pan and add the onion and garlic. Saute a few minutes until the onion begins to collapse.
- Add the bell peppers, oregano, and rosemary, and saute 5 minutes.
- Add the wine and continue cooking until the peppers are tender.
- Add salt and pepper to taste and parsley and toss together.
SAUTEED PEPPERS
Provided by Roger Mooking
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saute pan, heat 1 tablespoon olive oil, and then sweat the garlic, and green chili over medium heat. Add the red, orange, and yellow peppers, and saute for 1 minute.
- Add the red onion, and lemon zest to the pan, and continue cooking until the peppers are slightly tender.
- Remove the pan from the heat, season with salt, to taste, and add the lemon juice. Drizzle with the remaining 1 tablespoon olive oil, and serve.
SPICY BRAISED PEPPERS AND EGGS
This plate of sunshine combines eggs with sautéed bell peppers and creamy yogurt for a filling yet fresh-tasting breakfast that is sure to brighten up even the dreariest of mornings.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet, heat oil, cumin, garlic, and chile over medium-high until fragrant, 1 minute. Add peppers and onion; season with salt and pepper and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in cherry tomatoes and 3/4 cup water; season.
- Bring mixture to a boil, then reduce heat and simmer, covered, until tomatoes burst and peppers are tender, about 10 minutes. Uncover and simmer until liquid has reduced slightly, 3 to 4 minutes more. Make 4 indentations in mixture with the back of a spoon; crack in eggs. Season with salt and cover; cook until eggs are just set, 3 to 4 minutes. Remove from heat; sprinkle with fresh herbs and serve over strained yogurt.
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- Heat a large nonstick skillet over medium-high heat. Add in olive oil, sliced bell peppers and sliced red and yellow onions.
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