Sauteed Bell Peppers And Onion With Olives And Meyer Lemon Recipes

SAUTEED BELL PEPPERS AND ONION WITH OLIVES AND MEYER LEMON

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.

SAUTEED ONIONS AND PEPPERS

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

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.