CARAMELIZED RED BELL PEPPERS AND ONIONS
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
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
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
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
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
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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