Oregon hazelnut bell pepper & leek saut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red bell peppers | |
| 2 | Green bell peppers | |
| 2 | Leeks | |
| 2 | tablespoons | Butter |
| ½ | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
| Salt & pepper to taste | ||
Directions
Yield: 4 to 6 servings.
Cut the peppers into thin strips. Slice the leeks on the diagonal into ½-inch pieces. Melt butter in a medium saut‚ pan. Add the peppers and the leeks; cook over medium heat for a minute or two. Add hazelnuts, and continue cooking for another five minutes. Add salt and pepper, to taste.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board