Sauteed Bell Peppers And Onion With Olives And Meyer Lemon Recipes

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SAUTEED BELL PEPPERS AND ONION WITH OLIVES AND MEYER LEMON



Sauteed Bell Peppers and Onion with Olives and Meyer Lemon image

A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon.

Provided by DrMom

Categories     Side Dish     Vegetables

Time 20m

Yield 2

Number Of Ingredients 8

1 Meyer lemon
10 oil-cured black olives, pitted and chopped
3 tablespoons extra-virgin olive oil, divided
½ teaspoon dried oregano
1 orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large sweet onion, sliced into strips
salt and pepper to taste

Steps:

  • Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
  • Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
  • Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Fat 24.3 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 657.3 mg, Sugar 3.2 g

SAUTEED ONIONS AND PEPPERS



Sauteed Onions and Peppers image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
  • Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

ONION-AND OLIVE-STUFFED BELL PEPPERS



Onion-and Olive-Stuffed Bell Peppers image

Yield Serves 6

Number Of Ingredients 6

8 assorted bell peppers
4 tablespoons olive oil
3 tablespoons balsamic vinegar
3 large onions, halved lengthwise and sliced thin lengthwise
3 garlic cloves, sliced thin
12 Kalamata or other brine-cured black olives, pitted and sliced thin

Steps:

  • Halve 3 of the bell peppers lengthwise, leaving the stem ends intact, and core and seed them. Arrange the halves on a steamer rack set over simmering water, steam them, covered, for 3 to 5 minutes, or until they are tender, and invert them on paper towels to drain. In a small bowl whisk together 1 tablespoon of the oil and 1 teaspoon of the vinegar and brush the insides of the halves with the mixture. In a large heavy skillet cook the onions in the remaining 3 tablespoons oil over moderate heat, stirring, until they are softened, stir in the garlic and the remaining 5 bell peppers, cut into julienne strips, and cook the mixture until the peppers are just tender. Remove the skillet from the heat, stir in the olives, the remaining vinegar, and salt and pepper to taste, and divide the filling among the bell pepper halves. Serve the stuffed peppers at room temperature.

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