Pimento Style Canned Red Bell Peppers Recipes

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CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

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.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

CANNED ROASTED PEPPERS OR PIMENTO



Canned Roasted Peppers or Pimento image

I love to mix a variety of peppers in each jar. I do separate sweet from hot varieties. These peppers add pleasing color and incredible taste to any recipe. This recipe came from the "Modern" Guide to Home Canning and Instructions from the National Pressure Cooker Company. At the date it was published the cost of a copy of this 90 page manual was 30 cents!

Provided by Aroostook

Categories     Vegetable

Time 50m

Yield 8 pints per batch

Number Of Ingredients 2

20 whole bell peppers (green, ripe or hot)
canning salt

Steps:

  • Preheat oven to 450 F.
  • Place whole peppers on an ungreased baking sheet and place in moderately hot oven for 8 to 10 min.
  • or until skin blisters and browns.
  • Remove from oven and place clean tea towel over peppers until completely cooled.
  • Halve peppers and remove skins, stem and seeds.I use the tea towel to "scrub" off the skins.
  • Flatten peppers and pack in hot clean pint jars.
  • Add scant 1/2 tsp.
  • canning salt to each jar.
  • No additional liquid is neeed.
  • Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.

Nutrition Facts : Calories 59.5, Fat 0.5, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 13.8, Fiber 5.1, Sugar 7.1, Protein 2.6

PIMENTO STYLE CANNED RED BELL PEPPERS



Pimento Style Canned Red Bell Peppers image

Make and share this Pimento Style Canned Red Bell Peppers recipe from Food.com.

Provided by Diana Adcock

Categories     Low Protein

Time 1h45m

Yield 1 quart

Number Of Ingredients 4

3 lbs red bell peppers
1 teaspoon salt
2 teaspoons lemon juice or 2 teaspoons vinegar
water

Steps:

  • Stem, seed and roast peppers in a 400* oven.
  • Cook until blistered and skin is separate from flesh of pepper.
  • Plunge into cold water, peel.
  • Cut into large chunks or slices.
  • Pack into hot jars leaving 1 inch head space.
  • Add salt and lemon juice to quart jars.
  • Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.
  • Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.
  • This recipe IS NOT suitable for water bath method of canning.

Nutrition Facts : Calories 356.7, Fat 4.1, SaturatedFat 0.8, Sodium 2352.8, Carbohydrate 83, Fiber 27.3, Sugar 57.5, Protein 13.5

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