CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS
This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!
Provided by breezermom
Categories Lunch/Snacks
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
- Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
- Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
- Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
- Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
- Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
- Serve hot or cold!
SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES
Get ready for a new take on stuffed peppers! Stuffed with spiced ground pork, topped with melty cheese and garnished with quick pickles and cilantro, these poblano peppers are as beautiful to look at as they are delicious! You can swap out the pork for any protein you'd like and use the extra pickles for sandwiches or salads.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack on the top of the oven and preheat to broil.
- Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
- Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
- Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
- Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
- Top with the pickled onions and radishes. Garnish with cilantro and enjoy!
CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS
Categories Onion Side Sauté Quick & Easy Corn Bell Pepper Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.
RED PEPPERS AND ONIONS SAUTEED IN OLIVE OIL
So good! And versitile--top pasta, hot dogs, hamburgers, steak, chicken, pizza, you name it with this! Orange and green peppers are great, too--use what you have, or which ever color you like best!
Provided by JamesDeansGirl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
- Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
- Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
- Serve hot.
Nutrition Facts : Calories 153.4, Fat 11.2, SaturatedFat 1.8, Sodium 8.7, Carbohydrate 17.5, Fiber 7.6, Sugar 4.4, Protein 3.5
SAUTEED SPRING PEAS, ASPARAGUS, RED PEPPERS AND ONIONS
This is a wonderful side dish from "What To Have For Dinner" by Martha Stewart. Fast, easy and delicious. We enjoy this with lamb chops especially -- but excellent with a variety of main dishes.
Provided by Pianolady
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
- Plunge into cold water to stop the cooking process; drain.
- In a large skillet, heat olive oil and butter over medium heat.
- Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
- Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
- Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
- Enjoy!
Nutrition Facts : Calories 153.4, Fat 5.7, SaturatedFat 1.6, Cholesterol 3.8, Sodium 462.9, Carbohydrate 20.5, Fiber 7.1, Sugar 8.4, Protein 7.8
PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS
Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.
Provided by mliss29
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
CHICKEN MOZZARELLA PANINI WITH RED PEPPERS AND ONIONS
I got a Cuisinart Panini Grill and just put together my favorite chicken fajita ingredients, instead of rolled in a tortilla shell it is placed layer by layer onto fresh Ciabatta bread and topped with oregano and pesto. An Italian touch to fajitas. I recommend getting the Ciabatta rolls at Costco- they are fresh and delicious! My family LOVED them. Each panini is a very large and filling sandwich. Might want to split in half and share one!
Provided by Whats Cooking from
Categories Lunch/Snacks
Time 15m
Yield 4 paninis, 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten chicken breasts and season them with Natures Seasoning and Olive oil. Let marinate while doing the next steps.
- Cut the red peppers into 5 wedges per pepper so they can lay flat on grill or you can substitute sliced sun dried tomatoes right out of the jar instead of peppers. These are ready to put right on the sandwich without grilling if you prefer.
- Slice the red onion into rings.
- Coat the onions and peppers with olive oil.
- Heat up your grill for panini on high. I use the Cuisinart Griddler I just got and it is excellent because it adjusts evenly to the thickness of whatever you are cooking.
- Season chicken with Morton Natures Seasoning and oregano. Grill the chicken breasts first- 2 at a time with top of grill down which will leave perfect grill lines. Take off when done and put on plate.
- Grill red peppers (flat) and next grill the red onion rings. Place on plate.
- Clean off grill. I add a little olive oil or Pam to grill with a piece of paper towel before grilling sandwiches.
- Spread a good amount of the Pesto on the top half of each sandwich.
- Layer the panini. Chicken breast, Red pepper or sun dried tomatoes, Red onion slices, 1 slice of mozzarella cheese - Make sure everything fits perfectly within the size of the bread you are using.
- Top each panini with the top half you have already spread the Pesto on.
- Carefully place the sandwiches on grill (I can fit 2 at a time) and smoosh down if needed. Bread will have lines, cheese will be melted, and the sandwich will be nice and hot and perfect when ready!
- There are other variations to this. My son is not crazy about Pesto -- so he just used Chicken, Mozzarella cheese and Paul Newman's jarred Marinara sauce and sprinkled Parmesan cheese on top of the sauce on his instead and Loved It!
- A Chicken Parmesan Panini!
- Hope you like it!
BAKED SWEET POTATO WITH ONIONS AND RED PEPPERS
This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry. Toss the potato in the oven, turn on the game, and finish up at half time!
Provided by MOTTSBELA
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
- Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
- Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 113.7 g, Cholesterol 3.7 mg, Fat 7.4 g, Fiber 18.4 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 381.1 mg, Sugar 33.1 g
LEO - LOX, EGGS AND ONIONS (MY VERSION WITH RED BELL PEPPERS)
This is quite popular in eli's and has become a favorite of ours. When we want a light dinner this is what I serve. We love it with the additional sweetness of the red bell pepper. I prefer using Nova Lox as opposed to Belly Lox which is saltier. Cooking time is approximate, depending on how you prefer your eggs cooked.
Provided by dojemi
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute the chopped onion and peppers in the olive oil and saute' until onion are transparent and peppers are al dente.
- Add the lox pieces and cook an additional 3-5 minutes until the lox is opaque.
- Add the eggs and toss to scramble.
- Keep moving eggs around until done to your liking.
- Note: I have also used egg beaters (6) and 2 eggs with the same delicious results.
Nutrition Facts : Calories 207.9, Fat 11.5, SaturatedFat 3.6, Cholesterol 382.4, Sodium 497.4, Carbohydrate 3.4, Fiber 0.6, Sugar 1.8, Protein 21.2
STIR-FRIED CARROTS, RED PEPPERS, RED ONIONS AND ROASTED CASHEWS
Make and share this Stir-Fried Carrots, Red Peppers, Red Onions and Roasted Cashews recipe from Food.com.
Provided by TXOLDHAM
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F Spread the cashews on a baking sheet and roast until golden, shaking the pan occasionally. Set aside.
- Heat a wok over medium heat. Add oil and swirl to coat the pan. Turn heat up to high and add the onion, carrots and ginger if using. Sprinkle with salt and stir-fry until carrots start to become tender.
- Toss in garlic and red pepper pieces and continue to cook for about another 5 minutes. Add vinesgar and soy sauce and cook for another couple minutes. Add the red pepper flakes and serve garnished with cashews and pineapple if using. Can serve warm or hot.
Nutrition Facts : Calories 358.6, Fat 23.4, SaturatedFat 3.7, Sodium 735.7, Carbohydrate 34.3, Fiber 7.2, Sugar 12.9, Protein 8.1
CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS
This is an easy tasty side dish. You can also use 1 10-ounce bag frozen corn, thawed and drained. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl.
- Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes.
- Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 101.4, Fat 5.3, SaturatedFat 0.8, Sodium 11.6, Carbohydrate 13.8, Fiber 2.5, Sugar 3.9, Protein 2.2
SKILLET SEARED SKIRT STEAK, RED ONIONS AND SHISHITO PEPPERS WITH ARUGULA SALAD IN HONEYBELL ORANGE VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
- For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
- For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
- For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
- Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.
LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS
Categories Nut Pasta Pepper Sauté Vegetarian Pine Nut Bell Pepper Noodle Bon Appétit
Yield Makes 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
- Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.
ROSEMARY FLATBREADS W/ GOAT CHEESE, CARAMELIZED ONIONS, ROASTED RED PEPPERS AND TOMATOES
Steps:
- In the bowl of an electric mixer, stir the water and yeast together. If using a stand mixer, attach your dough hook. Add olive oil, flour, salt, and honey and mix on low speed for 1 minute. Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes. Add cheese and mix for 1 minute more. Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate overnight. Allow dough to warm to room temperature before rolling out. Heat grill to medium. Turn out dough onto a lightly floured work surface. Divide dough into 6-8 pieces. Flatten a bit and sprinkle with chopped fresh rosemary. Roll out thinly with a rolling pin. (Or divide dough into 16 equal pieces. Using a pasta machine, pass dough through the widest setting a couple of times and then pass the dough through the next two thinner settings to #3.) Rub or brush both sides of flatbread with olive oil. Sprinkle with salt and freshly ground pepper. Grill until cooked and grill marks appear, about 3 minutes. (Dough will puff. Push down to release air.) Turn over and grill other side. Slightly warm onions and peppers (and goat cheese is desired). Serve with goat cheese, caramelized onions, roasted red peppers and chopped tomatoes.
HUMMUS PIZZA WITH CARAMELIZED ONIONS AND ROASTED RED PEPPERS
Make and share this Hummus Pizza With Caramelized Onions and Roasted Red Peppers recipe from Food.com.
Provided by Karina A
Categories Vegetable
Time 40m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes).
- Spread the hummus on the pizza crust.
- Top with caramelized onions.
- Then lay the red peppers on top in rows to form a pattern.
- Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
Nutrition Facts : Calories 75.2, Fat 3.2, SaturatedFat 0.5, Sodium 507.9, Carbohydrate 9.9, Fiber 2.9, Sugar 1.8, Protein 3.1
HUMMUS PIZZA WITH CARAMELIZED ONIONS AND ROASTED RED PEPPERS RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F. Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes). Spread the hummus on the pizza crust. Top with caramelized onions. Then lay the red peppers on top in rows to form a pattern. Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS
My family loves corn and we're always looking for another way to prepare it. This is a nice dish with a little bit of a bite.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl.
- 2. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes.
- 3. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.
MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 10 side dish servings
Number Of Ingredients 12
Steps:
- Place a large pot of water on to boil for pasta.
- Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
- Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.
BROILED CHICKEN THIGHS WITH FENNEL, ONIONS, AND ROASTED RED PEPPERS
Provided by Rachael Ray : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Char the peppers over an open gas burner for 10 to 12 minutes, turning occasionally. Alternatively, char the peppers under the broiler for 7 to 8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape. Place the charred peppers in bowl and cover with plastic wrap. When cool, peel and seed the peppers and slice lengthwise.
- Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Add the onions, fennel and garlic and season with salt and pepper. Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet. Deglaze with vinegar and combine with the peppers.
- Place a cooling rack over a baking sheet and place the chicken thighs on it. Drizzle the chicken thighs lightly with extra-virgin olive oil and season liberally with salt, pepper, and fennel pollen. Arrange rack in upper third of oven; chicken thighs should be 8-inches from the broiler. Broil the chicken thighs for 12 to 15 minutes, turning occasionally. Dress the cooked chicken with lemon zest and juice.
- Arrange the chicken on a platter and top with the onions, fennel, and peppers. Scatter fennel fronds over the top.
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