Bell Pepper And Mushroom Saute Recipes

BELL PEPPER SAUTE

Bell Pepper Saute image

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

Ingredients

2 bell peppers, red, yellow, or both
1 tablespoon olive oil
1/2 small red onion, diced
Coarse salt and ground pepper

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

MARINATED MUSHROOMS WITH RED BELL PEPPERS

Marinated Mushrooms with Red Bell Peppers image

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Provided by NONA

Categories Appetizers and Snacks Vegetable Mushrooms

Time 5h

Yield 12

Number Of Ingredients 12

Ingredients

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

Steps:

Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g

BELL PEPPER AND MUSHROOM SAUTE

Bell Pepper and Mushroom Saute image

An easy saute which can be used with roasts, steaks, served as a side dish or can even be eaten served on toast, just puree the sauce, with a bruschetta.

Provided by Manami

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons oil
1 large red bell pepper, cored, seeded and cut into 1-inch pieces
1 large yellow bell pepper, cored, seeded, cut into 1-inch pieces
1 lb fresh large button mushroom, sliced
1 1/2 teaspoons dried tarragon or 2 tablespoons fresh tarragon, chopped
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

Heat oil in a heavy nonstick skillet over medium heat.
Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
Add garlic powder and onion powder.
Season with salt and pepper to taste.
Stir in tarragon and cook for about another minute.

SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS

Sauteed Peppers and Mushrooms With Caramelized Onions image

A perfect complement to almost any dish, this naturally sweet veggie recipe is like heaven for a mushroom/pepper lover!

Provided by katii

Categories Onions

Time 15m

Yield 1 1/2 cups, 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 large onion, chopped
1 teaspoon olive oil
1 very large red bell pepper, chopped (in pretty big pieces)
5 white mushrooms, sliced
2 teaspoons stir-fry sauce (orange ginger or teriyaki)
2 teaspoons soy sauce
1 pinch ground black pepper

Steps:

Combine chopped onion and olive oil in a pan over medium heat, stirring constantly for 3-5 minutes until translucent, soft, and caramelized.
Add bell pepper and cook (stirring) for about 3 minutes until it starts to soften.
Add remaining ingredients, and stir until all vegetables are tender.
Enjoy!

WILD MUSHROOM AND BELL PEPPER SAUTé

Wild Mushroom and Bell Pepper Sauté image

Categories Mushroom Pepper Brunch Side Sauté Easter Vegetarian Quick & Easy Goat Cheese Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

1/4 cup (1/2 stick) butter
2 small red bell peppers, cut into bite-size triangles
2 small orange bell peppers, cut into bite-size triangles
8 ounces oyster mushrooms (cut large mushrooms into thirds)
3 tablespoons fresh tarragon leaves or 2 teaspoons dried, crumbled
3 ounces soft fresh pepper-coated goat cheese, crumbled

Steps:

Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.

CHICKEN SAUTE WITH MUSHROOMS AND PEPPERS

Chicken Saute with Mushrooms and Peppers image

Enjoy the best of both worlds with our Chicken Sauté with Mushrooms and Peppers. You'll get to have a Healthy Living recipe in just 26 minutes to share with eight. Enjoy rigatoni and delicious tomato basil sauce in this tasty dish.

Provided by My Food and Family

Categories Chicken

Time 26m

Yield Makes 8 servings, about 2 cups each.

Number Of Ingredients 9

Ingredients

1 pkg. (16 oz.) rigatoni pasta
1 Tbsp. extra virgin olive oil
1-1/2 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1/4 tsp. black pepper
1 lb. fresh mushrooms, sliced
2 green peppers, cut into thin strips
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in Dutch oven or deep large skillet on medium heat. Add chicken, garlic and black pepper; mix well. Cook 5 min., stirring occasionally. Add mushrooms and green peppers; stir. Cook 5 min. or until chicken is done. Stir in pasta sauce; simmer 5 min., stirring occasionally.
Drain pasta; place in large bowl. Add half the chicken mixture; mix lightly. Top with remaining chicken mixture and cheese.

Nutrition Facts : Calories 460, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 32 g

MUSHROOM, SQUASH AND BELL PEPPER SALAD

Mushroom, Squash and Bell Pepper Salad image

Categories Mushroom Broil Quick & Easy Wheat/Gluten-Free Bell Pepper Squash Summer Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 pound large mushrooms (about 16), stems trimmed
4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices
4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices
1 large red bell pepper, cut into 2-inch squares

Steps:

Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.
Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side. Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature.

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