Sauteed bell peppers

Yield: 6 servings

Measure Ingredient
4 mediums Red bell peppers
4 mediums Green bell peppers
3 \N Garlic cloves; sliced
1 \N Yellow onion; sliced
3 tablespoons Olive oil
1 teaspoon Dried oregano
1 teaspoon Dried rosemary
⅓ cup Dry red wine
¼ cup Fresh parsley; chopped
\N \N Freshly-ground black pepper; to taste
\N \N Salt; to taste

Core both the red and green peppers and cut into large strips; set aside.

Heat a large frying pan and add the olive oil, onion and garlic. Saute a few minutes until the onion begins to collapse. Add the bell peppers, oregano and rosemary and saute for 5 minutes. Add the wine and continue cooking until the peppers are tender. Add salt and pepper to taste and parsley and toss together.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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