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July 08, 2019

Hi All!

Pepper what? That's right, peperonata. First time I made this I had never heard of it before either but a good friend thankfully filled me in and I'm a huge fan! Peperonata is actually a recipe for sweet bell peppers, onions, tomatoes, garlic and herbs slowly simmered in olive oil, making a super flavorful and tender dish that can be enjoyed as either a spread or a sauce.

I made a big batch of this PEPERONATA MIXTURE over the weekend and it just spells Summer to me with all of the flavor and colorful mix of peppers. A loaf of crusty bread on the side is a must to soak up the extra juices and even better you can serve warm over grilled French bread or as a side dish with grilled meat or fish. I also like it cold as a sort of antipasta.

Enjoy!
Marzee
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PEPERONATA SWEET PEPPERS MIX

WH OverstockINGREDIENTS:
1/2 cup olive oil
4 cloves garlic, chopped
1 medium yellow onion, sliced
4 large red and orange bell peppers, sliced into strips
2 lbs tomatoes, peeled, seeded and coarsely chopped
2 teaspoons salt
1/4 cup fresh oregano leaves
2 tablespoons minced parsley

DIRECTIONS:
In a large skillet over medium low heat, heat the olive oil until it is hot but not smoking. Add garlic and onion and saute for 2 minutes. Add remaining ingredients and mix gently. Cover and simmer slowly for 30 minutes until peppers are soft. Remove from heat and transfer to serving bowl to cool. Garnish with parsley and serve at room temperature.

Yield: About 3 1/2 cups
Categories: Vegetables, side dishes, summer, toppings

~*~*~* MARZEE's CORNER *~*~*~*

PICKING PEPPERS:

Choose peppers that feel heavy for their size; they will have thick, meaty walls. Avoid anything with soft spots or shriveled areas. Bell peppers should be firm and shiny. You can keep peppers in a plastic bag in the refrigerator for up to 1 week.

Ever feel awkward when it comes time to slice or stuff these puppies? Here's the scoop on getting the most out of your produce.

If stuffing or slicing, ribs and seeds should be removed. To keep peppers whole for stuffing, cut about 1/4 to 1/2 inch off top and scoop out or trim away seeds and white ribs. If peppers will be sliced, cut them in half, then trim away stem, seeds and ribs.