Sunny Baked Peppers With Tomatoes Recipes

SUNNY'S QUICK TOMATO, PEPPERS AND MOZZARELLA SALAD

Steps:

• Marinate the mozzarella. In a plastic container with a lid add Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing and mini mozzarella balls. Seal and shake. Refrigerate at least 8 hours, shaking here and there, (if you remember.) Assemble the salad. In a large bowl add tomatoes and bell peppers. Using a slotted spoon transfer marinated mozzarella balls to the large bowl and toss everything together. If more dressing is needed, pour it from the container in which you marinated the mozzarella. Serve salad chilled or room temperature.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

BAKED BEANS WITH MINT, PEPPERS AND TOMATOES

Steps:

• If you have soaked the beans, drain them over a bowl and use the soaking water for cooking. Combine with enough water to cover by two inches in a large, ovenproof casserole or Dutch oven. Add the dried chili, bring to a boil, reduce the heat and simmer 45 minutes to an hour until the beans are tender but intact. Stir in salt to taste.
• While the beans are simmering, heat the oven to 300 degrees and prepare the remaining vegetables. Heat the oil over medium heat in a large, heavy frying pan. Add the onions. Stir together, cover and cook, stirring occasionally, for 15 minutes until lightly browned. Stir in the garlic, the red peppers and a pinch of salt, and cook, stirring, for five minutes until the peppers are just tender and the mixture is fragrant. Add the paprika, tomatoes and tomato paste, and cook, stirring often, until the tomatoes have cooked down a little, five to 10 minutes. Remove from the heat, and add this mixture to the beans. Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.
• Place the beans in the oven, and bake, covered, for 1 1/2 hours until very tender and the broth has reduced to a thick sauce. Stir and check from time to time to make sure the beans are covered with liquid. Add hot water if necessary. Garnish with additional mint and serve, or allow to cool and serve warm.

SUNNY BAKED PEPPERS WITH TOMATOES

Steps:

• 1. Preheat the oven to 425°F. Cut the bell peppers in half lengthwise; carefully remove the core and seeds. Oil a large baking dish and arrange the peppers cut-side up. Brush the peppers with oil.
• 2. Arrange 2 anchovy fillets in an "X" on the bottom of each pepper, if desired. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle 4 or 5 capers and some thyme in each. Drizzle each with the 1/2 teaspoon of olive oil and sprinkle with salt and pepper. Bake for 35 minutes, then cool to room temperature.
• 3. To serve, place 1 red pepper half and 1 yellow pepper half on each of 6 plates; drizzle lightly with balsamic vinegar.

TOMATO STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
• Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
• Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
• Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

PEPPERS AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes.
• You may use the grill for this if you don't want to heat up the house.
• Remove the stems and seeds and skins from the peppers and quarter them.
• Do not rinse them.
• Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove.
• Turn heat to medium and cover.
• Trun off the heat after 30 minutes.
• There will be quite a bit of liquid in the pan.
• Mix in the cumin and leave everything in the pan, covered for another 30 minutes.
• Serve and enjoy.

BAKED PEPPERS WITH TOMATOES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a large baking pan. Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds. 2 Cut the peppers lengthwise into 1-inch strips. Add the chile to the pan. Add the oil and salt to taste and toss well. Spread the peppers out in the pan. 3 Bake the peppers 25 minutes. Add the garlic and tomatoes and stir well. Bake 20 minutes more or until the peppers are tender when pierced with a knife. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTEED PEPPERS AND TOMATOES

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
• Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.

BAKED PEPPERS WITH TOMATOES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a large baking pan. Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds. 2 Cut the peppers lengthwise into 1-inch strips. Add the chile to the pan. Add the oil and salt to taste and toss well. Spread the peppers out in the pan. 3 Bake the peppers 25 minutes. Add the garlic and tomatoes and stir well. Bake 20 minutes more or until the peppers are tender when pierced with a knife. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED PEPPERS WITH TOMATOES

Steps:

• 1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
• 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
• 3. To serve, arrange the peppers on a platter in alternating colors.

SUMMERTIME BAKED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp.
• Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves.
• Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.