Sweet Bell Pepper And Onion Salad Recipes

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SWEET BELL PEPPER & ONION SALAD



Sweet Bell Pepper & Onion Salad image

Sweet Bell Pepper and Onion Salad ~ if you love colorful bell peppers like I do, this is for you ~ it's crunchy, colorful, healthy, and so yummy!

Provided by Sue Moran

Categories     Salad

Number Of Ingredients 9

about a small to medium sweet bell pepper per serving (multi-colored)
small red onion
chopped parsley
chopped mint
chopped dill
olive oil
sherry vinegar
salt and fresh cracked black pepper
sumac (a deep red, tangy, Middle Eastern spice)

Steps:

  • Give the peppers a good rinse, and then, while still whole, slice them into thin rings. About 1/8 inch is best. Then carefully slice out any ribs and seeds. Slice the jalapeno into thin rings, but don't remove the inner seeds and ribs if you want to retain the heat.
  • Peel and slice the onion as thinly as possible. (I used a mandoline slicer)
  • Toss the peppers and onions with a little olive oil and vinegar. Let sit for about 15-20 minutes.
  • Just before serving, toss with the fresh herbs. Salt and pepper to taste.

SAUTEED BELL PEPPERS AND ONION WITH OLIVES AND MEYER LEMON



Sauteed Bell Peppers and Onion with Olives and Meyer Lemon image

A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon.

Provided by DrMom

Categories     Side Dish     Vegetables

Time 20m

Yield 2

Number Of Ingredients 8

1 Meyer lemon
10 oil-cured black olives, pitted and chopped
3 tablespoons extra-virgin olive oil, divided
½ teaspoon dried oregano
1 orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large sweet onion, sliced into strips
salt and pepper to taste

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.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Fat 24.3 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 657.3 mg, Sugar 3.2 g

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