Peppers And Tomatoes Recipes

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

PEPPERS AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes.
• You may use the grill for this if you don't want to heat up the house.
• Remove the stems and seeds and skins from the peppers and quarter them.
• Do not rinse them.
• Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove.
• Turn heat to medium and cover.
• Trun off the heat after 30 minutes.
• There will be quite a bit of liquid in the pan.
• Mix in the cumin and leave everything in the pan, covered for another 30 minutes.
• Serve and enjoy.

GARDEN ROASTED TOMATOES WITH PEPPERS & ONIONS

Steps:

• 1. Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
• 2. Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
• 3. Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.

SAUTEED PEPPERS AND TOMATOES

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
• Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.

GREEN PEPPER AND TOMATO SALAD

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.