PASTA WITH PEPPERS
Scrumptious and full of flavor, this pasta with peppers makes a terrific vegetarian pasta dish. The slowly cooked peppers mingle with the sweet red onion, the garlic and the savory Kalamata olives. Finish with balsamic vinegar, extra virgin olive and fresh basil. All BIG flavors!
Provided by Katia
Categories pasta
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
- After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
- When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
- Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
- Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
- Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!
Nutrition Facts : Calories 329 kcal, Carbohydrate 51 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
SWEET AND SOUR PASTA SALAD
This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.
Provided by misty
Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes
Time 12h35m
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
- Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
- Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.3 g, Fat 15 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 146.4 mg, Sugar 16.7 g
SWEET AND SOUR COUSCOUS-STUFFED PEPPERS
Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
- Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
- Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
- Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.
SWEET AND SOUR PEPPERS WITH PASTA BOWS
Anoter recipe from Linda Fraser's "Vegetarian Cooking." Excellent dinner for 2-3 or side dish for 4-6. Posted for my mom.
Provided by basia1
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Quarter the peppers and remove the stalks and seeds.
- Place in boiling water and cook for 10-15 minutes, until tender.
- Drain and rinse under cold water.
- Peel away the skins and and leftover seeds, and cut the flesh lengthwise into strips.
- Set aside.
- Put the garlic, capers, raisins, mustard, lime zest and juice, honey and cliantro into a bowl.
- Season with salt and pepper and whisk together.
- Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until tender.
- Drain thoroughly.
- Return pasta to the pan and add the peppers and dressing.
- Heat genly on med-low and toss to miss.
- Transfer to a warm serving bowl.
- Serve with shavings of Parmesan cheese, if you like.
Nutrition Facts : Calories 270, Fat 2.9, SaturatedFat 0.7, Cholesterol 47.9, Sodium 156.5, Carbohydrate 53.1, Fiber 3.9, Sugar 8, Protein 9.5
SWEET AND SOUR PEPPERS AND PASTA
A lime taste that sticks with you and has you craving more. Puts me in mind of Thai. Note served leftovers today and the flavor was even better. Let overnight and reheat by stove or microwave. The wife claimed today's meal was better than yesterdays.
Provided by drhousespcatcher
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Quarter the peppers and remove the stalks and seed. Put the quarter in boling water and cook for 10-15 minutes or until tender. Drain and rinse under cold water, then peel off the skina nd cut the flesh into strips lenghtwise.
- Put the garlic, capers, raisins, mustard, lemon rind, lime juice, honey and pepper in a bowl and whisk.
- cook the pasta according to package directions until al dente and then drain completely.
- Return pasta to the pan and then add the pepper strips and dressing. Heat gently tossing to mix. Place in warm serving bowl and serve with shavings of cheese if desired.
Nutrition Facts : Calories 281.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 47.9, Sodium 143.7, Carbohydrate 55.1, Fiber 5, Sugar 7.7, Protein 10
SWEET AND SOUR HOT PEPPERS
If you have hot and sweet peppers in the garden this is a great recipe for canning them. A patient of my husband used to bring them to him whenever she had an appointment. We loved them!!
Provided by Chef53Kathy
Categories Peppers
Time 1h20m
Yield 9 pints
Number Of Ingredients 8
Steps:
- Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.
Nutrition Facts : Calories 481.7, Fat 13.6, SaturatedFat 1, Sodium 1411.7, Carbohydrate 91.5, Fiber 0.8, Sugar 87.3, Protein 2.7
SWEET AND SOUR PEPPERS
This is a really quick side dish, and it's really tasty. Sometimes I eat it as a main dish over rice.
Provided by Aunt Cookie
Categories Peppers
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
- Heat wok or other large saute pan on high.
- Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
- Add peppers and fry for a minute.
- Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
- Bring to a boil.
- Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
- Serve topped with remaining seeds and scallion.
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