Sweetonionandpeppergrillpacket Recipes

BOB'S SWEET PEPPER SKILLET

Bob's Sweet Pepper Skillet image

If you're looking for a tasty dish to go with just about anything, this is it. This easy pepper medley is a snap to sautee on the stove top.

Provided by Plain ole Bob

Categories Main Dish Recipes Stir-Fry

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

2 teaspoons extra-virgin olive oil
2 teaspoons sesame oil
3 green bell peppers, thinly sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 10.9 g, Fat 5.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 151.2 mg, Sugar 5.3 g

SWEET ONION & RED BELL PEPPER TOPPING

Sweet Onion & Red Bell Pepper Topping image

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Time 4h20m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

4 large sweet onions, thinly sliced (about 8 cups)
4 large sweet red peppers, thinly sliced (about 6 cups)
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons celery seed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CAROLINA BBQ PEPPERS

Carolina BBQ Peppers image

These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds.

Provided by CarolinaCook

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 20m

Yield 80

Number Of Ingredients 7

Ingredients

2 cups corn oil
2 cups cider vinegar
2 cups white sugar
4 cups ketchup
1 pound fresh jalapeno peppers, sliced into rings
1 pinch dried oregano
1 clove garlic, minced

Steps:

In a large pot, stir together the corn oil, cider vinegar, sugar, and ketchup until sugar has dissolved completely. Bring to a boil, then add the jalapeno peppers. Reduce heat to low, and simmer for 10 minutes. Season with oregano and garlic.
Ladle into sterile pint jars, leaving 1/4 inch of space at the top. Wipe rims with a clean dry towel. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Refrigerate any unsealed jars.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 8.4 g, Fat 5.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.7 g, Sodium 134 mg, Sugar 7.9 g

SWEET RED PEPPER CONDIMENT

Sweet Red Pepper Condiment image

Originally called Escoffier's Pickle for 19th century chef Auguste Escoffier, this variation uses less oil and sugar. The olive oil makes this different from any other relish I've tried. The flavour is rich and almost meaty. It must be refrigerated but keeps for 6 months, becoming better with time. Bring to room temperature before serving. Serve with cold meat as a relish, in sandwiches, and in appetizers with cream cheese.

Provided by Cookin-jo

Categories Onions

Time 4h

Yield 5 half pints, 5 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs tomatoes, preferably roma
1/3-1/2 cup olive oil
1 2/3 cups onions, measure after chopping finely
1 3/4 lbs sweet red peppers, chopped medium fine
1 1/2 cups red wine vinegar
1 1/2 cups sugar
1 cup golden raisin
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 small dried red chili peppers

Steps:

Peel the tomatoes by dropping them in boiling water for a minute and then removing them to cold water: Take off the tomato skins and chop the tomatoes.
Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp.
Heat olive oil in a large heavy saucepan over meadium-low heat.
Add onions and cook until they are browning, about 8-10 minutes.
Add the red peppers and stir, then cover and reduce heat to low for 10 minutes.
Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes.
Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers.
Cover and cook for an hour.
Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours.
Taste and add the additional 1/2 cup of sugar if needed.
Ladle into hot sterilized jars.
Let cool and cover with clean lids.
Refrigerate for up to 6 months.

Nutrition Facts : Calories 538.3, Fat 15.3, SaturatedFat 2.2, Sodium 248.4, Carbohydrate 104.1, Fiber 6.8, Sugar 89.8, Protein 4.4

GRILLED SWEET PEPPERS & ONIONS

Grilled Sweet Peppers & Onions image

Make and share this Grilled Sweet Peppers & Onions recipe from Food.com.

Provided by Dancer

Categories Onions

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large onion, chopped
1 red pepper, sliced thin
1 yellow pepper, sliced thin
2 garlic cloves
salt and pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Steps:

Grilled onion and pepper over medium coals until tender 12 to 15 minutes.
Then saute for few minutes in a skillet until soften.

Nutrition Facts : Calories 97.9, Fat 7, SaturatedFat 1, Sodium 3, Carbohydrate 9, Fiber 1.6, Sugar 2.9, Protein 1.2

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