Printer Friendly

Eight ways to cook sweet peppers.

Eight ways to cook sweet peppers

Cooking concentrates the flavor of sweet peppers (see pages 106 and 107). Roasted, baked, or sauteed, they add bright color and flavor to other foods.

Roasted Peppers in Oil

Pack roasted peppers (recipe on page 107) into a wide-mouth jar. Add enough olive oil to cover; for 1 pint roasted peppers, you'll need 3/4 to 1 cup oil. Serve as a salad, or cover and chill up to 2 weeks.

Marinated Peppers

Stir together 1/4 cup olive oil or salad oil; 2 tablespoons lemon juice; 1 clove garlic, pressed or minced; and 1 tablespoon chopped parsley. Pour marinade over 2 cups roasted peppers (recipe on page 107); if packed in oil, lift out peppers and use some of the oil in marinade, if desired. Serve as a salad, plain or garnished with canned anchovy fillets, or as suggested in the following recipes. To store, cover and chill up to 2 weeks. Makes about 2 cups, 4 to 6 servings.

Marinated Pepper Sandwiches

Marinated peppers (recipe precedes)

6 slices French bread, about 1/2 inch thick

6 to 12 thin slices red onion

3 hard-cooked eggs, shelled and sliced

12 canned anchovy fillets, about a 2-oz. can (optional)

Drizzle about 1 teaspoon of the dressing from the marinated peppers over each slice of bread. Top each slice with 2 or 3 marinated pepper halves, 1 or 2 slices onion, 1/2 of an egg, and 2 anchovy fillets. Drizzle remaining dressing over top. Makes 6 sandwiches.

Peppers and Egg

Serve this colorful combination for brunch or as a first course.

Toast 1 slice white or whole-wheat bread; cut in half diagonally. Set toast triangles slightly apart on a plate. Drain 2 halves of roasted peppers in oil (recipe precedes) and cut into thin strips. Drizzle about 1 teaspoon of the oil from peppers over toast, top with pepper strips, and sprinkle with 1/2 teaspoon drained capers. Top with a hot poached or softly fried egg. Garnish with coarsely ground black pepper. Serves 1.--Michael Roberts, Los Angeles.

Sausage- and Cheese-Stuffed Bells

6 large (about 3-in.-tall) yellow, red, or green bell peppers

Water

1 pound mild ltalian sausages

2 large onions, sliced

2 cloves garlic, pressed or minced

1/4 teaspoon crushed dried hot red chilies

1/2 cup chopped parsley

6 ounces Munster cheese, cut into 1/2-inch cubes

Cut out stem end of peppers (reserve for garnish, if desired) and remove seeds. In a 6- to 8-quart pan, bring 3 to 4 quarts water to boiling. Plunge peppers into water and cook 2 minutes. Lift out peppers and plunge into cold water to cool; drain and set aside.

Remove sausages from casings and crumble chunks into a 10- to 12-inch frying pan. Cook, uncovered, over medium heat, stirring, until lightly browned. Lift out meat. Remove and discard all but 2 tablespoons fat from pan. Add onion and garlic to pan; stir over medium heat until onion is limp. Stir in chilies, parsley, and sausage. Lightly mix in cheese.

Fill peppers equally with sausage mixture; place in a close-fitting (about 1 1/2-qt.) shallow baking dish. (If made ahead, cover and chill up to overnight.) Bake, uncovered, in a 350| oven until hot throughout, 35 to 45 minutes. Top with stem cap, if desired. Makes 6 servings.

Sauteed Peppers and Pears

Hot pears laced with sweet pepper strips are a delicious accompaniment to roast chicken, pork, or ham.

4 medium-size (about 1 lb.) fresh pimientos or red or yellow bell peppers, cored, seeded, and cut into 1/4-inch strips

3 tablespoons butter or margarine

3 medium-size firm-ripe pears or Golden Delicious apples, peeled, cored, and cut into 1/4-inch-thick slices

3/4 cup (3 oz.) shredded jack or Munster cheese

In a 12- to 14-inch frying pan, combine peppers and 2 tablespoons of the butter; stir over medium heat until peppers begin to get limp, 7 to 10 minutes. Add remaining tablespoon of butter and fruit. Cook uncovered, stirring often, until fruit is soft and tender when pierced, 5 to 7 minutes longer. Pour into dish and immediately sprinkle with cheese. Serves 6.

Pasta with Peppers and Onions

4 tablespoons (1/8 lb.) butter or margarine

1/3 cup coarsely chopped walnuts

2 large onions, thinly sliced

4 medium-size (about 1 lb.) red or yellow bell peppers or fresh pimientos, cored, seeded, and cut into 1/4-inch strips

Water

8 ounces dry fettuccine

1/2 cup regular-strength chicken broth

1/2 cup whipping cream

1/8 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese

Salt and pepper

In a 12- to 14-inch frying pan, melt 1 tablespoon of the butter over medium-low heat. Add walnuts. Stir until lightly toasted, about 2 minutes. Lift nuts out with a slotted spoon; set aside. Add remaining butter, onion, and fresh peppers; stir often until onions are very limp and light gold, 15 to 20 minutes.

Meanwhile, in a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add fettuccine and cook, uncovered, until just tender to bite, about 10 minutes; drain.

When onions are done, add broth, cream, and nutmeg. Bring to a rolling boil on high heat, uncovered. Reduce heat to low; add noodles and cheese. Mix, pour into dish, and top with nuts. Add salt and pepper to taste. Serves 4.

Turkey Scaloppine with Peppers

4 medium-size (about 1 lb.) fresh pimientos or red or yellow bell peppers, seeded and cut into 1/4-inch strips

About 4 tablespoons butter or margarine

1 1/2 pounds boneless turkey breast, cut across the grain into 1/4-inch-thick slices

All-purpose flour

2 to 3 tablespoons salad oil

1 1/2 cups (6 oz.) shredded Swiss or fontina cheese

Salt and pepper

Lemon wedges

In a 10- to 12-inch frying pan, combine peppers and 2 tablespoons butter; cook, uncovered, stirring over medium heat until limp, 10 to 12 minutes; set aside.

Coat the turkey with flour, shaking off excess. In a 12- to 14-inch frying pan over medium-high heat, combine 1 tablespoon each butter and oil. When butter melts, add turkey (don't crowd); cook until lightly browned on both sides, 1 1/2 to 2 minutes total. Slightly overlap turkey slices on an ovenproof serving platter; keep warm. Repeat until all turkey is browned, adding more fat as needed. Distribute sauteed peppers and cheese over turkey. Bake in a 400| oven just until cheese melts, 3 to 5 minutes. Add salt and pepper to taste. Serve with lemon. Serves 4.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1984
Words:1087
Previous Article:Crimson ice ... it's Cabernet.
Next Article:Pil-pil ... it's a Basque classic in which fish simmers in olive oil.
Topics:


Related Articles
Why not a purple pepper? Or golden ... as well as green, red.
Putting onions to work in relish, in sandwiches, with steak.
ONE POTATO, TWO POTATO: LIPTON INTRODUCES RECIPE SECRETS FOR POTATOES IN THREE FLAVORS
A Midwinter Feast.
Turkey Roll?
DELICIOUS WAYS TO PICK UP THE PACE.
Recipe Contest Winners Learn It Pays to Eat Your Veggies; $7,000 Grand Prize Awarded for Creative Canned Mixed Veggie Recipe.
Stick with an old favourite; Food.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters