Master Recipe
Sautéed Bell Peppers
serves four
NOTE: A mixture
of yellow, orange, and red peppers delivers the sweetest and best
results. You may use one green pepper, but these unripe peppers are
much less sweet and should not be used in greater
amounts.
2 tablespoons extra-virgin olive oil
4 medium bell peppers (about 13/4 pounds), cored, seeded, and cut into 1/4-inch-wide strips (see figures 15 and 16
1 medium garlic clove, minced
1 tablespoon chopped fresh oregano, basil, or parsley leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Heat oil in large skillet over medium-high heat. Add peppers and sauté, tossing occasionally, until peppers begin to brown on edges, about 5 minutes.
2. Add garlic and cook for 1 minute. Reduce heat to low, cover pan, and cook until peppers are tender, 4 to 5 minutes. Remove cover and stir in herb. Season with salt and pepper to taste. Serve hot, warm, or at room temperature.
VARIATIONS:
Sautéed Bell Peppers with Red Onion and Balsamic Vinegar
Follow Master Recipe, cooking 1 small red onion, thinly sliced, with bell peppers. Just before covering pan, add 3 tablespoons balsamic vinegar. Use parsley as herb.
Sautéed Bell Peppers with Black Olives and Feta Cheese
Follow Master Recipe, adding 2 tablespoons red wine vinegar to pan just before covering. Use oregano as herb and add 8 pitted and chopped black olives at the same time. Just before serving, crumble 2 ounces feta cheese over peppers.
Sautéed Bell Peppers with Bacon and Caraway
Fry 4 bacon slices, cut crosswise into 1/4-inch-wide strips, in large skillet over medium heat until crisp, about 5 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Proceed with Master Recipe, using bacon drippings instead of olive oil and adding 1 medium chopped onion to drippings with peppers. Omit garlic. Just before covering pan, add 2 tablespoons cider vinegar and 1 teaspoon caraway seeds. Replace herb with bacon. Serve hot.