Sauteed Peppers Onions And Rosemary Recipes

QUICK SAUTEED PEPPERS AND ONIONS

Steps:

• Thinly slice the peppers. Thinly slice the onions. Toss them in a bowl with 1 tablespoon olive oil, oregano, salt and pepper.
• In 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. Taste and add additional salt to taste. Serve immediately.

SAUTéED PEPPERS AND ONIONS

Steps:

• Cut the onion in 1/4 in strips. Remove the seeds and ribs from the bell pepper and cut into 1/2 in strips.
• Heat oil in a large skillet over medium high to high heat. Once the oil is hot, carefully add the peppers and onions and season with salt. Allow to cook on the first side for 2-4 minutes without stirring to get a little char on the edges. Then stir and cook an additional 3-4 minutes stirring about every 1 minute.
• Cook until the onions just start to turn translucent and the peppers are still slightly firm. If at any point, the peppers and onions start to get too brown, turn the heat to low and continue to cook to the desired consistency.

SAUTEED PEPPERS, ONIONS AND ROSEMARY

Steps:

• Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
• Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.

SAUTEED PEPPERS

Steps:

• In a saute pan, heat 1 tablespoon olive oil, and then sweat the garlic, and green chili over medium heat. Add the red, orange, and yellow peppers, and saute for 1 minute.
• Add the red onion, and lemon zest to the pan, and continue cooking until the peppers are slightly tender.
• Remove the pan from the heat, season with salt, to taste, and add the lemon juice. Drizzle with the remaining 1 tablespoon olive oil, and serve.

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.

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.

CHICKEN WITH ROSEMARY-ONION SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray. , In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.

CARAMELIZED RED BELL PEPPERS AND ONIONS

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.

SKILLET ONIONS, TRI-COLORED PEPPERS, MUSHROOMS & GARLIC

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers, onions & mushrooms cook about 13 to 15 minutes until onion is tender and moisture absorbed, stirring frequently.
• Add garlic, rosemary, salt and black pepper; cook for 2 minutes, stirring frequently.
• Serve as a side dish, salad, with steak and any other variation that you wish.

SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS

Steps:

• Combine chopped onion and olive oil in a pan over medium heat, stirring constantly for 3-5 minutes until translucent, soft, and caramelized.
• Add bell pepper and cook (stirring) for about 3 minutes until it starts to soften.
• Add remaining ingredients, and stir until all vegetables are tender.
• Enjoy!

PEPPERS AND ONIONS

Steps:

• Slice whole onion in processor.
• Heat nonstick skillet until it is very hot; reduce heat to medium high and add oil. When it is hot, add onions and saute while preparing peppers.
• Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
• Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.

APPLE 'N' PEPPER SAUTE

Steps:

• Saute the peppers, onion and apple in oil in a large nonstick skillet until crisp-tender. Stir in the soy sauce, garlic, rosemary and basil. Cook and stir until heated through.