Caramelized Peppers And Onions Recipes

FRIED PEPPERS & ONIONS

Steps:

• Heat a large nonstick or cast iron skillet over medium-high heat.
• Add olive oil, and once sizzling, add sliced bell peppers and sliced onions.
• Add in the salt, red pepper flakes, black pepper and dried oregano.
• Stir to coat the vegetables with the olive oil and seasonings.
• Cook, stirring occasionally, for about 15 minutes until the peppers and onions have softened and started to caramelize.
• Add the garlic and cook another minute or two until fragrant.
• Add in the red wine vinegar.
• Taste and season with more salt if necessary.
• Remove the peppers and onions from the heat, stir in chopped parsley, and serve warm or at room temperature.

CARAMELIZED ONIONS AND BELL PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
• Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
• Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.

CARAMELIZED ONION, ROASTED PEPPER AND CINNAMON CHEESE SPREAD

Steps:

• 1. In large skillet cook onion in oil, uncovered, over medium-high heat for 15 to 20 minutes or until golden brown, stirring occasionally.
• 2. Stir in bell peppers, parsley, salt and black pepper. Cook over medium heat for 4 minutes more, stirring occasionally.
• 3. Meanwhile, in small bowl stir together cream cheese and cinnamon. Spread on KEEBLER TOWN HOUSE Original crackers. Top with onion mixture. Serve warm or at room temperature.
• Entwine Pairing: Chardonnay (sweet onions and tangy red peppers bring out the wine's apricot fruit)
• Nutrition Information:
• Serving Size: 2 crackers, 1.5 tsp cream cheese mixture plus 1 tbs onion mixture; Calories 90, Calories From Fat 70, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 10mg, Sodium 115mg, Total Carbohydrates 5g, Sugars 1g, Dietary Fiber 1g, Protein 1g, Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 2%

CARAMELIZED RED BELL PEPPERS AND ONIONS

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.

CARAMELIZED PEARS AND RED ONIONS

Steps:

• Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS

Steps:

• Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS

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!

SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS

Steps:

• Preheat a large cast-iron skillet over medium heat. Add the oil, then the onions, peppers and garlic. Season with salt. Cook, stirring occasionally, until they just begin to soften and the onions turn translucent, 5 to 10 minutes. Move the onions and peppers to the side of the skillet and add the bratwurst. Score the bratwurst with a knife on both sides. Add to the pan and sear, about 3 minutes per side. Add the beer to the skillet. Bring to a simmer and cook, turning the bratwurst and stirring the vegetables occasionally, until the beer reduces by half and the brats are cooked through to an internal temperature of 160 degrees F, 15 to 20 minutes.
• Serve with hot pepper mustard and pretzel rolls.
• Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers, onions and garlic in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low/medium low and simmer until the peppers and onions are soft, about 5 minutes.
• Transfer to a small food processor or blender and puree until very smooth. Add the mustard and puree until just incorporated. Season with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.

RED PEPPER AND CARAMELIZED ONION SAUCE

Steps:

• Heat oil in a large heavy skillet over low heat; stir in onion.
• Saute onion over low heat until very soft and golden, about 7 minutes.
• Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
• Stir in garlic; saute 1 minute.
• Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.

CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE

Steps:

• Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.