Onion Pepper Medley Recipes

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.

BEEF AND RICE MEDLEY

Steps:

• Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

COLORFUL SAUSAGE, PEPPERS, AND ONIONS MEDLEY

Steps:

• cut sausages into 1" bite sized rounds.
• Cut peppers and onions into 2"x1/2" slices.
• combined all spices into 1 bowl and mix well.
• heat large skillet with oil to medium heat.
• cook all sausages until 90% done (20 mins).
• add peppers and onions and mixed spices to pan.
• continue cooking for 5 to 10 minutes until peppers and onions are just done, do not over cook.
• serve on you favorite platter with a side of red pasta sauce if you wish!

PEPPER MEDLEY

Steps:

• Cut the peppers into strips.
• Peel the carrot and cut into very thin strips.
• Stir-fry in oil with the onion until the onion becomes translucent.
• Add the garlic and fry 1 minute longer.
• Add the brown sugar, sesame seeds and seasonings.
• Stir-fry for one minute longer.
• Remove from heat and serve.

RAINBOW PEPPER MEDLEY

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.

ROASTED BELL PEPPER MEDLEY

Steps:

• Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
• In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
• Roast 10 to 12 minutes or until bell peppers are crisp-tender.
• Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
• Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.