Pepper Stew With Toast Peperonata Con Bruschetta Recipes

ONE-POT BEEF & PEPPER STEW

One-Pot Beef & Pepper Stew image

I'm a fan of green veggies. If it's green, it belongs in my hearty beef stew. We serve it with buttered French bread. -Sandra Clark, Sierra Vista, BC

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef (90% lean)
3 cans (14-1/2 ounces each) diced tomatoes, undrained
4 large green peppers, coarsely chopped
1 large onion, chopped
2 cans (4 ounces each) chopped green chiles
3 teaspoons garlic powder
1 teaspoon pepper
1/4 teaspoon salt
2 cups uncooked instant rice
Hot pepper sauce, optional

Steps:

In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.

Nutrition Facts : Calories 244 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

PEPPER STEW WITH TOAST: PEPERONATA CON BRUSCHETTA

Pepper Stew With Toast: Peperonata Con Bruschetta image

An easy recipe. It was originally courtesy of Mario Batali, 2002. However, I have changed it around a bit and I like it better this way! Hope you will try it and like it too.

Provided by Manami

Categories Onions

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 sweet red pepper, cored, seeded, and cut into 1/2-inch dice
1 yellow sweet pepper, cored, seeded, and cut into 1/2-inch dice
2 tablespoons sherry wine vinegar
1 red onion, sliced & cut into 1/2-inch dice
salt, to taste
fresh ground black pepper, to taste
red pepper flakes, sprinkling
2 tablespoons minced garlic
6 slices Italian bread

Steps:

Preheat the grill or broiler.
In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
Add the peppers and onion and saute over high heat 4 minutes, until browned at the edges and softened.
Add the sherry vinegar, garlic, salt, & peppers to taste, reduce the heat to medium, and continue to cook for 5-7 minutes, until peppers & onions are tender.
Adjust the seasoning and set aside to cool.
Grill each slice of bread on both sides until crusty and browned.
Then top with peperonata and serve.
Enjoy!

Nutrition Facts : Calories 358.1, Fat 16.1, SaturatedFat 2.5, Sodium 356.8, Carbohydrate 47.8, Fiber 4.6, Sugar 5.4, Protein 7.8

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