Slow Cooked Bell Peppers With Bay Leaves And Oregano Recipes
SLOW-COOKED BELL PEPPERS WITH BAY LEAVES AND OREGANO
Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.
Provided by Claire Saffitz
Categories Bon Appétit Vegetable Vegetarian Side Bell Pepper Garlic Condiment Oregano Wheat/Gluten-Free Dairy Free Vegan
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80-90 minutes. Let cool slightly, then add vinegar and toss to coat.
SLOW COOKER STUFFED PEPPERS
These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.
Provided by Cooper4
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 6h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
- Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g
SLOW COOKER PINTO BEANS
These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.
Provided by Corena
Categories Main Dish Recipes Pork Ham
Time 13h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cover pinto beans with water in a large bowl; allow beans to soak overnight.
- Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
- Pour enough chicken broth into the slow cooker to cover the other ingredients.
- Cook on High until beans are very tender, 5 to 6 hours.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g
SLOW-ROASTED BELL PEPPERS
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
Provided by Jason Hammel
Categories Bon Appétit Condiment/Spread Condiment Bell Pepper Lemon Juice Quick and Healthy Quick & Easy Vegetarian Vegan Wheat/Gluten-Free Vegetable
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
- Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
- Just before serving, mix in oregano and drizzle generously with more oil.
- Peppers (without oregano) can be made 2 days ahead. Cover; chill.
SLOW ROASTED BELL PEPPERS
Sweet and tasty.....peppers, shallots and garlic. Very easy to make and to have on their own or as a side dish. You need to allow at least one pepper per person.
Provided by Jen T
Categories Peppers
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the peppers in half lengthways.
- Remove seeds.
- Place in a baking pan.
- Put a clove of garlic and a shallot into each shell.
- Bake uncovered at 150'C for approx 1 & 1/2 hours or until very tender and aromatic.
- Serve either hot or at room temperature.
Nutrition Facts : Calories 61.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 14.2, Fiber 2.1, Sugar 2.9, Protein 2.4
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