Bell Peppers Onions Topping Recipes

ROASTED PEPPERS & ONIONS

Steps:

• Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
• Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
• Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

CARAMELIZED ONIONS AND BELL PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
• Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
• Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.

SAUTéED PEPPERS AND ONIONS

Steps:

• Cut the onion in 1/4 in strips. Remove the seeds and ribs from the bell pepper and cut into 1/2 in strips.
• Heat oil in a large skillet over medium high to high heat. Once the oil is hot, carefully add the peppers and onions and season with salt. Allow to cook on the first side for 2-4 minutes without stirring to get a little char on the edges. Then stir and cook an additional 3-4 minutes stirring about every 1 minute.
• Cook until the onions just start to turn translucent and the peppers are still slightly firm. If at any point, the peppers and onions start to get too brown, turn the heat to low and continue to cook to the desired consistency.

CARAMELIZED RED BELL PEPPERS AND ONIONS

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

BELL PEPPERS & ONIONS TOPPING

Steps:

• Thinly slice the onion. Halve and seed the peppers and cut them into very thin strips.
• Heat the oil in a skillet on medium heat. Add the onions and cook, stirring often, until softened, 3 to 4 minutes. Add the peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add salt and pepper to taste. Serve warm or at room temperature on the baguette slices and top with thinly sliced rounds of fresh mozzarella.

SWEET ONION & RED BELL PEPPER TOPPING

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

SPICY PEPPER AND ONION

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
• Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.

ACADIA'S BELL PEPPER ONION STIR FRY

Steps:

• Chop up bell pepper (discard seeds) into bite sized pieces.
• Chop or slice onion.
• In wok or skillet over medium low heat add olive oil.
• Saute onion for 10 minutes or until translucent. Stir frequently.
• Add soy sauce.
• Add bell pepper and sauté for an additional 15 minutes or until bell pepper is tender.
• Add Worcestershire sauce.
• Stir and cook for 1-2 minutes longer.
• Add salt and pepper to taste.

BRAISED PEPPERS AND ONIONS

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.

PASTA WITH BELL-PEPPER-ONION-SAUCE

Steps:

• Cook pasta in salt water according to package directions until al dente (firm to the bite).
• Meanwhile dice onion and bell pepper and fry in the oil until lightly browned. Add 2-3 tbs of water and cook covered until soft (about 5-10 minutes).
• Add cream and season with salt and pepper to taste.
• Drain pasta and combine with sauce.
• Serve topped with some cheese or just as is.

TOPPING OF PEPPERS AND ONIONS

Steps:

• Chop whole onion; heat nonstick pan large enough to hold all the vegetables.
• Add oil to pan; reduce heat to medium-high and saute onion until it begins to brown.
• Wash, trim, seed and chop whole peppers; add peppers to onions, and continue cooking to soften peppers slightly.
• Add vinegar; reduce heat; cover and simmer peppers until they are soft; season with pepper.