When it comes to green bell peppers, this is one vegetable that is used mostly as an ingredient in another dish. About the only exception is stuffed peppers, an old favorite that takes ground beef and usually rice that’s combined with other ingredients, stuffed in the peppers, then baked. Peppers are very nutrition packed, especially red or yellow peppers.
Try something new with peppers and turn them into an Italian side dish, “Green Pepper Saute”. This dish takes plain bell peppers and combines them with onions, olive oil, garlic and oregano to create a new and different vegetable to go with any meat, especially beef or pork. This dish also doesn’t take very long to prepare, taking about 15 minutes of total cooking time.
Though the recipe calls for green peppers, this dish is equally good with red or yellow peppers. In fact, you could combine the colors of the peppers to make this very colorful. The recipe also calls for olive oil. Of course, you could use just regular vegetable oil, but I really recommend olive oil, especially the extra virgin type. This is very compatable with the vegetables, making this a truly Italian dish. The extra virgin olive oil has a stronger flavor and is designed more for meat and vegetable dishes, whereas the light olive oil is more for baking when a less pronounced flavor is needed in the finished product.
Peppers are often on sale at the grocery and are available all throughout the year, so this can be made anytime you’d like. If you’ll be growing your own peppers this summer, this would be a great dish to make when grilling season begins. Serve this along with grilled meats, a salad and a bread, and it’ll be a well-received dinner.
Since I’m speaking about Italian food, I gave a recipe last year for “Vegetable Lasagna”, which is full of healthy vegetables. Here’s the link, just in case you didn’t get it earlier:
For the times you would like an Italian vegetable dish, try this recipe and see how something so easy can be so very good!
GREEN PEPPER SAUTE
- 2 large green peppers, seeded and sliced thin
- 2 large onions, sliced thin
- 1 clove garlic, crushed
- 3 tablespoons olive oil
- dash of oregano or basil
- salt and pepper to taste
In a large skillet, heat the olive oil. Saute the peppers and onions for 1 to 2 minutes. Cover and steam over low heat for 15 minutes. Sprinkle with oregano or basil, salt and pepper. Cover and cook about five minutes longer until vegetables are tender. Yield: 4 servings.