Blink Of An Eye Bell Pepper Saute Recipes

BLINK OF AN EYE BELL PEPPER SAUTE

Steps:

• Remove stems from peppers. Halve the bell peppers crosswise then cut into 1/2" strips.
• Heat the olive oil in a non-stick pan over medium heat.
• Add bell peppers and sauté for about 2-3 minutes. Then add the red onion crescents (and garlic if using) and sauté another 2 minutes. Be careful not to burn.
• You want the bell peppers to be slightly softened but still firm. Does that make sense?.
• Season with salt and pepper and transfer to serving platter. Great as a side dish or served over pasta or rice.

SAUTEED ONIONS AND PEPPERS

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.

SAUTEED BELL PEPPERS AND ONION WITH OLIVES AND MEYER LEMON

Steps:

• Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
• Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
• Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

SWEET BELL PEPPERS SAUTE

Steps:

• Cut peppers in 1/4" strips.
• Heat oil in large skillet over high heat until very hot.
• Add peppers and saute until they begin to colour in some places.
• Reduce heat and season with salt to taste.
• Cover pan and cook 10 minutes, or until peppers are softened.
• Increase heat and add balsamic vinegar.
• Stir and toss peppers until vinegar is evapourated.
• Remove from heat.
• Stir in basil,parsley and garlic.

BELL PEPPER SAUTE

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.

RIB-EYE STEAKS WITH BELL PEPPER AND OLIVES

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderate, cook the steaks for 2 minutes more on each side for medium-rare meat, and transfer them to 2 plates.
• In the fat remaining in the skillet cook the garlic over moderately low heat, stirring, for 30 seconds, or until it is fragrant, add the bell pepper, and cook the mixture, stirring occasionally, for 3 minutes, or until the bell pepper is softened. Stir in the olives, the vinegar, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Spoon the olive mixture over the steaks.

WILD MUSHROOM AND BELL PEPPER SAUTé

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.