Sauteed Bell Pepper With Golden Raisins And Arugula Recipes

EASY SAUTEED PEPPERS

Steps:

• Thinly slice the peppers. Toss them in bowl with 1/2 tablespoon olive oil and the oregano, kosher salt and several grinds of black pepper.
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Add additional salt to taste (we usually add a few more pinches).

SAUTéED GARLIC-HERB BELL PEPPERS

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil over high heat.
• Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften.
• Turn down the heat to low and add the garlic , salt, and pepper. Sauté for 2 more minutes, being careful the garlic doesn't brown as it will turn bitter.
• Turn off the heat and add the vinegar, basil, and parsley. Toss to combine.
• Transfer to a bowl and allow to cool to room temperature.
• Toss again before serving. Taste and adjust the seasoning if needed. Serve with toasted bread if desired.

BELL PEPPER SAUTE

Steps:

• Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
• Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

SAUTEED FENNEL, CAPERS AND ARUGULA

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.