Super Easy Sauteed Italian Peppers Recipes

ITALIAN FRYING PEPPERS - 3 DELICIOUS WAYS TO COOK

Steps:

• Start by rinsing peppers under cold water.
• If you decide to cook them whole simply skip to the next step. Otherwise using a small sharp knife cut of the top with the stem. Remove the seeds. You can speed up cleaning process by cutting the top part a quarter of an inch lower from the stem. This helps remove the seeds faster.Rinse peppers again in cold water to remove any remaining seeds.
• In a large pan add generous amount of extra virgin olive oil, garlic cloves and peperoncino. Cook for 2-3 minutes. At this point you can add a couple of anchovies (optional) and stir until dissolved.
• Add Italian frying peppers (whole or previously deseeded).
• Cook on high heat for a few minutes then reduce to medium and cover with a lid. Cook for about 15 minutes or until tender.
• Peppers should release enough juice while in the pan but feel free to add some water if the pan is getting too dry.
• Once peppers are cooked add basil leaves, a splash of vinegar (see notes) and salt to taste. Give another good stir. Let vinegar evaporate and turn the heat off.
• Serve with freshly ground black pepper or top them with crumbled feta cheese.

EASY SAUTEED PEPPERS

Steps:

• Thinly slice the peppers. Toss them in bowl with 1/2 tablespoon olive oil and the oregano, kosher salt and several grinds of black pepper.
• In a 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. Add additional salt to taste (we usually add a few more pinches).

SAUTéED PEPPERS

Steps:

• Slice the peppers into strips.
• Heat a skillet over a medium high heat and add the oil.
• Add the sliced peppers and cook for 5 minutes while stirring until soft.

SUPER EASY SAUTEED ITALIAN PEPPERS

Steps:

• Chop up peppers into bite size pieces, removing seeds & stems.
• Heat oil in skillet over medium heat for 2-3 minutes.
• Add peppers and saute until tender, stirring frequently.
• Add Italian salad dressing to the peppers.
• Mix the peppers and Italian dressing together.
• Saute for 2 more minutes.
• Remove from heat and serve.

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.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

ITALIAN PEPPER AND SAUSAGE DINNER

Steps:

• In a large,skillet brown the sausage until it is cooked through.
• Drain the fat and drain the sausage on paper towels.
• In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic.
• This will make the dish bitter.
• The vegetables should be tender.
• Stir in the tomatoes, spices, Romano cheese and sausage.
• Cover the pan and simmer all over a medium-low heat for 8-10 minute.
• If your mixture seems too thick you can add a little water or red wine.
• While the meat mixture is cooking, the pasta can be prepared as per directions.
• You do not want to overcook your pasta.
• You want a little firmness to your noodles.
• When you are ready to serve use a large platter.
• The noodles first, then spoon the meat mixture over.
• Mix slightly.
• Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop.
• This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.

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.

SUPER-EASY SAUSAGE AND PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread sausage pieces into a baking dish.
• Bake sausage in preheated oven until heated through, about 20 minutes.
• Heat olive oil in a large skillet over medium-high heat. Saute onion in oil until translucent, 5 to 7 minutes.
• Stir sausage with the onion. Pour tomato sauce over the sausage mixture; bring to a simmer and cook for 20 minutes.
• Stir bell pepper into the mixture to coat in tomato sauce; cook until the bell pepper is tender, about 20 minutes more.