Braised Sweet Bell Peppers Recipes
BRAISED PEPPERS AND ONIONS
This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.
Provided by J. Kenji López-Alt
Categories condiments, one pot, vegetables
Time 30m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
- Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.
SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO
This healthy cod recipe marries a lot of freezer and pantry staples into a delicious one-pan meal that's Mediterranean diet-friendly. Keep frozen cod, frozen peppers, and a jar of whole plum tomatoes on hand to make this anytime.
Provided by Diana Moutsopoulos
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
- Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 21.8 g, Cholesterol 44.2 mg, Fat 17.6 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 2.9 g, Sodium 265 mg, Sugar 11.6 g
BRAISED FENNEL WITH ONIONS AND PEPPERS
A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.
Provided by justcallmetoni
Categories Onions
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
- Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
- Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
BRAISED SWEET BELL PEPPERS
I love this recipe and have made it many times. I'm not sure where it came from but it has a heavenly Italian flavour and is very easy to prepare. I have made it for company and have had rave reviews.
Provided by Chef Judy
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium size skillet saute the peppers and onion in the oil over medium heat for 4- 5 minutes.
- Season with salt and pepper to taste.
- Transfer the peppers and onion to an ovenproof casserole dish and sprinkle with the garlic.
- Pour tomato sauce over and sprinkle with the parmesan cheese.
- Place the casserole dish, uncovered, in the preheated oven and bake for 15 minutes.
- This is lovely served with grilled steak.
BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
- Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
- Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
- Stir in the vinegar and parsley and serve.
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BRAISED SWEET PEPPERS - COOKSINFO
From cooksinfo.com
Servings 4Estimated Reading Time 2 minsCategory Make-Ahead, VegetablesTotal Time 50 mins
- In a heavy frying pan, about 10 or 12 inches (30 cm) wide, melt the butter with the olive oil over moderate heat. Cook the onions in the butter and oil until they are soft and just starting to brown, about 10 minutes.
- Add tomatoes, vinegar, salt, pepper, and cook for 5 minutes, covered. Then uncover, raise the heat to medium high, and let cook, stirring frequently, until almost all liquid has gone away.
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BRAISED PEPPERS WITH BALSAMIC VINEGAR RECIPE - LOS ANGELES ...
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Servings 4-6Estimated Reading Time 9 minsCategory VEGETARIAN, VEGETABLESTotal Time 1 hr
- Bring a small saucepan of water to boil over high heat. Cut the tops off the peppers and remove any seeds. Cut the peppers into half-inch wide strips and set aside.
- In a medium (4-quart) saucepan, stir together the onion, garlic, carrot and olive oil until the vegetables are coated with oil. Cook over medium heat until the onion has softened and is fragrant, about 5 minutes.
- Add the peppers, tomato pulp and parsley to the hot onion mixture. Pour three-fourths cup of boiling water over the mixture and reduce the heat to maintain a simmer. Cook until the peppers are floppy and almost limp, about 30 to 35 minutes, stirring occasionally. If the mixture cooks dry in the bottom of the pan, add a little more boiling water.
- Transfer the mixture to a serving bowl and let cool to room temperature. Just before serving, stir in the salt and pepper and then balsamic vinegar to taste (1 teaspoon of traditional balsamic should be plenty).
ITALIAN BRAISED FENNEL AND PEPPERS WITH CANNELLINI BEANS ...
From plants-rule.com
Category Dinner, Entree, Main CourseCalories 127 per serving
- Use a vegetable peeler to peel the fennel. Pluck a few of the fennel fronds and save for garnishing later. Trim the green stalks. Discard or save for another use. Remove the core of the fennel. Thinly slice the fennel bulb, about ¼-inch thick.
- Preheat a wide pan over medium-high heat. Add the sliced fennel, bell peppers, and fennel seed. Sauté over for 8-10 minutes, until golden brown around the edges.
GARLICKY BRAISED LAMB SHANKS WITH SWEET PEPPERS RECIPE ...
From foodandwine.com
Category Meat & Poultry RecipesTotal Time 3 hrs 10 mins
- Heat 1 tablespoon butter in a large ovenproof Dutch oven over medium until foamy. Add 2 foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until browned all over, about 15 minutes.
- Remove lamb shanks, and set aside. Pour chicken stock into Dutch oven, and bring to a boil over high, scraping up any browned bits from bottom of Dutch oven.
- Add peeled garlic cloves to strained stock, and simmer over medium-low until garlic is slightly tender, about 20 minutes, flipping garlic cloves after 10 minutes.
- Scatter bell peppers and thyme leaves around lamb, and cook over medium-low, moving peppers around lamb occasionally, until peppers and garlic are tender, about 10 minutes.
BRAISED CHICKEN WITH OLIVES AND SWEET PEPPERS RECIPE ...
From foodandwine.com
Servings 8Total Time 3 hrs 30 mins
- Preheat the oven to 400°. On a large rimmed baking sheet, rub the bell peppers with 1 tablespoon of the olive oil. Roast the peppers for about 45 minutes, turning them halfway through, until the skins are blistered. When cool enough to handle, peel the bell peppers and slice them into 1/2-inch-wide strips. Lower the oven temperature to 350°.
- Meanwhile, season the chicken pieces with salt and pepper. In a very large skillet, heat 3 tablespoons of the olive oil until shimmering. Working in 2 batches, cook the chicken over moderately high heat until it is golden all over, about 10 minutes per batch. Transfer the browned chicken pieces to a large roasting pan.
- Add the carrots, celery, garlic, thyme and half of the onions to the skillet and cook over moderate heat until the onion is translucent, about 5 minutes. Using a slotted spoon, transfer the vegetables to the roasting pan with the chicken. Discard the fat from the skillet.
- Set the skillet over high heat. Add the white wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Pour the wine over the chicken. Add the chicken stock to the roasting pan, cover with foil and transfer to the oven. Braise the chicken for about 1 1/2 hours, until it's falling off the bone.
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Category ChickenCalories 477 per serving
- Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
- In a heavy deep skillet over medium high heat, heat 2 tablespoons olive oil. Add the chicken and brown for 5 minutes on each side. Transfer the chicken to the baking dish.
- Add the butter to the skillet and once melted add the mushrooms. Cook for about 2 minutes, just until golden. Transfer the mushrooms to the baking dish with the chicken and layer the bell peppers on top.
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