Eight ways to cook sweet peppers Cooking concentrates the flavor of sweet peppers (see pages 106 and107). Roasted, baked, or sauteed, they add bright color and flavor toother foods.
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’llneed 3/4 to 1 cup oil. Serve as a salad, or cover and chill up to 2weeks.
Marinated Peppers Stir together 1/4 cup olive oil or salad oil; 2 tablespoons lemonjuice; 1 clove garlic, pressed or minced; and 1 tablespoon choppedparsley. Pour marinade over 2 cups roasted peppers (recipe on page107); if packed in oil, lift out peppers and use some of the oil inmarinade, if desired. Serve as a salad, plain or garnished with cannedanchovy 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 peppersover each slice of bread. Top each slice with 2 or 3 marinated pepperhalves, 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 ofroasted peppers in oil (recipe precedes) and cut into thin strips.Drizzle about 1 teaspoon of the oil from peppers over toast, top withpepper strips, and sprinkle with 1/2 teaspoon drained capers. Top with ahot poached or softly fried egg. Garnish with coarsely ground blackpepper. 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) andremove seeds. In a 6- to 8-quart pan, bring 3 to 4 quarts water toboiling. Plunge peppers into water and cook 2 minutes. Lift outpeppers and plunge into cold water to cool; drain and set aside. Remove sausages from casings and crumble chunks into a 10- to12-inch frying pan. Cook, uncovered, over medium heat, stirring, untillightly browned. Lift out meat.
Remove and discard all but 2tablespoons fat from pan. Add onion and garlic to pan; stir over mediumheat 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 chillup 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 deliciousaccompaniment to roast chicken, pork, or ham. 4 medium-size (about 1 lb.) fresh pimientos or red or yellow bellpeppers, 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 tablespoonsof the butter; stir over medium heat until peppers begin to get limp, 7to 10 minutes. Add remaining tablespoon of butter and fruit. Cookuncovered, stirring often, until fruit is soft and tender when pierced,5 to 7 minutes longer. Pour into dish and immediately sprinkle withcheese. 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 freshpimientos, 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 butterover medium-low heat. Add walnuts. Stir until lightly toasted, about 2minutes. Lift nuts out with a slotted spoon; set aside.
Add remainingbutter, onion, and fresh peppers; stir often until onions are very limpand light gold, 15 to 20 minutes. Meanwhile, in a 5- to 6-quart pan, bring about 3 quarts water toboiling. 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 arolling boil on high heat, uncovered. Reduce heat to low; add noodles and cheese. Mix, pour into dish, and top with nuts. Add salt andpepper to taste. Serves 4. Turkey Scaloppine with Peppers 4 medium-size (about 1 lb.
) fresh pimientos or red or yellow bellpeppers, 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 into1/4-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 tablespoonsbutter; cook, uncovered, stirring over medium heat until limp, 10 to 12minutes; set aside. Coat the turkey with flour, shaking off excess. In a 12- to14-inch frying pan over medium-high heat, combine 1 tablespoon eachbutter and oil. When butter melts, add turkey (don’t crowd); cookuntil lightly browned on both sides, 1 1/2 to 2 minutes total.
Slightlyoverlap 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| ovenjust until cheese melts, 3 to 5 minutes. Add salt and pepper to taste.
Serve with lemon. Serves 4.