No idea what to do with bell peppers? Try one of these:
Stewed Peppers With Tomatoes, Onions and Garlic
Serve this easy, fragrant condiment as a side dish, or pile it onto a sandwich. From “The Best Recipes for Health,” by Martha Rose Shulman (Rodale). Serves 6.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
3 large red bell peppers (about 1 cup)
Salt
1 can diced tomatoes (14 ounces), drained of some but not all of its juice, or 1 1/2cups peeled, chopped fresh tomatoes
1 teaspoon fresh thyme leaves or 1/2teaspoon dried thyme
Ground black pepper
Directions
Heat oil in a large nonstick skillet or heavy casserole dish over medium heat. Add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and peppers. Cook, stirring often, for 5 minutes, until the peppers are beginning to soften. Add 1/2 teaspoon salt. Cook for 5 minutes, or until the peppers are tender.
Add the tomatoes and thyme. Season to taste with salt and black pepper. Simmer, stirring occasionally, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for 15 to 20 minutes or longer, stirring occasionally, until the mixture is thick and fragrant. Taste and adjust the seasonings.
Roasted Red Pepper and Feta Dip
From “Greek Revival,” by Patricia Moore-Pastides. Serves 6-8 as a side.
Ingredients
2 red bell peppers
3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red-pepper flakes, optional
8 ounces feta cheese, crumbled
Directions
First, roast the peppers: Preheat the broiler, and prick the peppers five or six times in various places with a fork. Place them on a broiler pan as close to the heat as possible. When the top sides have blackened, turn the peppers. Continue broiling and turning them until they have blackened all around. Remove the peppers from the broiler, place them in a paper bag, roll down the top of the bag and let them cool inside the bag. When they are cool enough to handle, remove the peppers from the bag and peel off the blackened outer skin, which will pull off easily. Cut off the stems, remove the seeds, and slice.
Puree the roasted peppers in a food processor.
Heat olive oil over medium-high heat, and lightly brown the minced garlic. As the garlic is just browning, add the red pepper flakes and toss just a few times to combine the flavors. Remove the pan from the heat.
Add the oil-and-garlic mixture and the crumbled feta to the pureed peppers in the food processor and process until well-blended. Transfer dip to a bowl and refrigerate before serving. Serve with pita bread or crudites.
