Sautéed Peppers and Onions

 

Sauteed peppers and onions.

I just love eating these with cheese and crackers.

 

You could eat these peppers and onions all on their own, but they also happen to taste great as the main ingredient in an appetizer. Simply serve with a little cheese and crackers or tortilla. Or if appetizers aren’t your thing, they also taste great as a garnish. I’ve especially enjoyed them with turkey or over rice or potatoes. And if I get carried away and end up making too many, I’ll just toss the leftovers in a soup. Bet you didn’t realize what you’d been missing, right?

 

My wife and I love serving our Sautéed Peppers and Onions to company as part of our appetizer menu.  They’re mostly veggie so the help hold down unnecessary calories and they taste delicious.

 

 

Let’s Gather The Ingredients

 

Here’s what we need:

Gathering my ingredients.

You can use the larger peppers, too. Just use about equal proportions of peppers and onions.

1 sweet onion sliced

12-15 colored mini peppers (or a roughly equal ratio of peppers to onion)

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon ground pepper

1/2 teaspoon salt

1/4 cup or so white wine

 

Preparation

 

Preparing the onion.

Cut in wedges and then cut the wedges in half.

Slice a whole onion into wedges and then cut those in half.  The wedges will work better if they are no more than a 1/4 inch wide.

 

Cutting up my peppers.

Pull the seeds out of the peppers and cut into thin strips.

Cut the ends off the peppers and then pull out all the seeds.  Rinse the remains (if needed) and then slice into thin strips.

 

Add the oil to a large fry pan or wok (one that has a lid).  Turn the heat to medium.

 

I'm adding cumin here.

Add the veggies and all the spices. Stir it up good.

Add the onions and peppers to the pan.

 

Add all the spices and stir.

 

I added some Reisling.

If the pan gets dry add some wine to keep the veggies from scorching.

Allow to cook for about 10-15 minutes, continuing to stir occasionally.  There is usually enough water in the peppers and onions to start.  However, if the pan starts to look a little dry pour in a couple tablespoons or so of the wine (a good splash).  Repeat as needed as you continue to cook.

 

About 20 minutes in, add a little more wine if dry and then cover the pan.  Turn the burner down a notch.  Now, continue to cook for about 20-30 more minutes until the peppers get soft.  You can taste as you go to get a feel for this.  Stir occasionally.

 

The peppers and onions are ready.

Wrap them up in a tortilla and add a touch of cheese. Mmm!

When the peppers and onions are done to your satisfaction, remove from the heat.  You can serve these hot or cold.  They go terrific with goat cheese or fresh mozzarella, so give them a try.

 

Enjoy!

 

If you enjoyed this recipe, you may want to check out our:
Vegetarian Stuffed Mushrooms

 

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