Eight ways to cook sweet peppers Essay

Eight ways to cook sweet peppers



Cooking concentrates the flavor of sweet peppers (see pages 106 and
107). Roasted, baked, or sauteed, they add bright color and flavor to
other foods.

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Roasted Peppers in Oil



Pack roasted peppers (recipe on page 107) into a wide-mouth jar.
Add enough olive oil to cover; for 1 pint roasted peppers, you’ll
need 3/4 to 1 cup oil. Serve as a salad, or cover and chill up to 2
weeks.



Marinated Peppers



Stir together 1/4 cup olive oil or salad oil; 2 tablespoons lemon
juice; 1 clove garlic, pressed or minced; and 1 tablespoon chopped
parsley. Pour marinade over 2 cups roasted peppers (recipe on page
107); if packed in oil, lift out peppers and use some of the oil in
marinade, if desired. Serve as a salad, plain or garnished with canned
anchovy fillets, or as suggested in the following recipes. To store,
cover and chill up to 2 weeks. Makes about 2 cups, 4 to 6 servings.



Marinated Pepper Sandwiches



Marinated peppers (recipe precedes)



6 slices French bread, about 1/2 inch thick



6 to 12 thin slices red onion



3 hard-cooked eggs, shelled and sliced



12 canned anchovy fillets, about a 2-oz. can (optional)



Drizzle about 1 teaspoon of the dressing from the marinated peppers
over each slice of bread. Top each slice with 2 or 3 marinated pepper
halves, 1 or 2 slices onion, 1/2 of an egg, and 2 anchovy fillets.
Drizzle remaining dressing over top. Makes 6 sandwiches.


Peppers and Egg



Serve this colorful combination for brunch or as a first course.



Toast 1 slice white or whole-wheat bread; cut in half diagonally.
Set toast triangles slightly apart on a plate. Drain 2 halves of
roasted peppers in oil (recipe precedes) and cut into thin strips.
Drizzle about 1 teaspoon of the oil from peppers over toast, top with
pepper strips, and sprinkle with 1/2 teaspoon drained capers. Top with a
hot poached or softly fried egg. Garnish with coarsely ground black
pepper. Serves 1.–Michael Roberts, Los Angeles.



Sausage- and Cheese-Stuffed Bells



6 large (about 3-in.-tall) yellow, red, or green bell peppers



Water



1 pound mild ltalian sausages



2 large onions, sliced



2 cloves garlic, pressed or minced



1/4 teaspoon crushed dried hot red chilies



1/2 cup chopped parsley



6 ounces Munster cheese, cut into 1/2-inch cubes



Cut out stem end of peppers (reserve for garnish, if desired) and
remove seeds. In a 6- to 8-quart pan, bring 3 to 4 quarts water to
boiling. Plunge peppers into water and cook 2 minutes. Lift out
peppers and plunge into cold water to cool; drain and set aside.



Remove sausages from casings and crumble chunks into a 10- to
12-inch frying pan. Cook, uncovered, over medium heat, stirring, until
lightly browned. Lift out meat. Remove and discard all but 2
tablespoons fat from pan. Add onion and garlic to pan; stir over medium
heat until onion is limp. Stir in chilies, parsley, and sausage.
Lightly mix in cheese.



Fill peppers equally with sausage mixture; place in a close-fitting
(about 1 1/2-qt.) shallow baking dish. (If made ahead, cover and chill
up to overnight.) Bake, uncovered, in a 350| oven until hot throughout,
35 to 45 minutes. Top with stem cap, if desired. Makes 6 servings.



Sauteed Peppers and Pears



Hot pears laced with sweet pepper strips are a delicious
accompaniment to roast chicken, pork, or ham.



4 medium-size (about 1 lb.) fresh pimientos or red or yellow bell
peppers, cored, seeded, and cut into 1/4-inch strips



3 tablespoons butter or margarine



3 medium-size firm-ripe pears or Golden Delicious apples, peeled,
cored, and cut into 1/4-inch-thick slices



3/4 cup (3 oz.) shredded jack or Munster cheese



In a 12- to 14-inch frying pan, combine peppers and 2 tablespoons
of the butter; stir over medium heat until peppers begin to get limp, 7
to 10 minutes. Add remaining tablespoon of butter and fruit. Cook
uncovered, stirring often, until fruit is soft and tender when pierced,
5 to 7 minutes longer. Pour into dish and immediately sprinkle with
cheese. Serves 6.


Pasta with Peppers and Onions



4 tablespoons (1/8 lb.) butter or margarine



1/3 cup coarsely chopped walnuts



2 large onions, thinly sliced



4 medium-size (about 1 lb.) red or yellow bell peppers or fresh
pimientos, cored, seeded, and cut into 1/4-inch strips



Water



8 ounces dry fettuccine


1/2 cup regular-strength chicken broth



1/2 cup whipping cream



1/8 teaspoon ground nutmeg



1/2 cup grated Parmesan cheese



Salt and pepper



In a 12- to 14-inch frying pan, melt 1 tablespoon of the butter
over medium-low heat. Add walnuts. Stir until lightly toasted, about 2
minutes. Lift nuts out with a slotted spoon; set aside. Add remaining
butter, onion, and fresh peppers; stir often until onions are very limp
and light gold, 15 to 20 minutes.



Meanwhile, in a 5- to 6-quart pan, bring about 3 quarts water to
boiling. Add fettuccine and cook, uncovered, until just tender to bite,
about 10 minutes; drain.



When onions are done, add broth, cream, and nutmeg. Bring to a
rolling boil on high heat, uncovered. Reduce heat to low; add noodles and cheese. Mix, pour into dish, and top with nuts. Add salt and
pepper to taste. Serves 4.



Turkey Scaloppine with Peppers



4 medium-size (about 1 lb.) fresh pimientos or red or yellow bell
peppers, seeded and cut into 1/4-inch strips



About 4 tablespoons butter or margarine



1 1/2 pounds boneless turkey breast, cut across the grain into
1/4-inch-thick slices



All-purpose flour



2 to 3 tablespoons salad oil



1 1/2 cups (6 oz.) shredded Swiss or fontina cheese



Salt and pepper



Lemon wedges



In a 10- to 12-inch frying pan, combine peppers and 2 tablespoons
butter; cook, uncovered, stirring over medium heat until limp, 10 to 12
minutes; set aside.



Coat the turkey with flour, shaking off excess. In a 12- to
14-inch frying pan over medium-high heat, combine 1 tablespoon each
butter and oil. When butter melts, add turkey (don’t crowd); cook
until lightly browned on both sides, 1 1/2 to 2 minutes total. Slightly
overlap turkey slices on an ovenproof serving platter; keep warm.
Repeat until all turkey is browned, adding more fat as needed.
Distribute sauteed peppers and cheese over turkey. Bake in a 400| oven
just until cheese melts, 3 to 5 minutes. Add salt and pepper to taste.
Serve with lemon. Serves 4.

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