Braised Sweet Bell Peppers
"I love this recipe and have made it many times. I'm not sure where it came from but it has a heavenly Italian flavour and is very easy to prepare. I have made it for company and have had rave reviews."
photo by Derf2440
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 tablespoon olive oil
- 1 medium red pepper, seeded and quartered
- 1 medium green pepper, seeded and quartered
- 1 small onion, diced large
- 1 garlic clove, finely chopped
- salt
- fresh ground black pepper
- 1⁄3 cup tomato sauce
- 1⁄4 cup of coarsely grated parmesan cheese
directions
- Preheat oven to 400 degrees.
- In a medium size skillet saute the peppers and onion in the oil over medium heat for 4- 5 minutes.
- Season with salt and pepper to taste.
- Transfer the peppers and onion to an ovenproof casserole dish and sprinkle with the garlic.
- Pour tomato sauce over and sprinkle with the parmesan cheese.
- Place the casserole dish, uncovered, in the preheated oven and bake for 15 minutes.
- This is lovely served with grilled steak.
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Reviews
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I cannot believe that it took me this long to find this recipe! I had lots of red, orange and yellow peppers in the fridge that needed to be used soon and vidalia onions. I grew the large leaf basil this year and added strips to the top before sprinkling the cheese. Not only was it delicious but very beautiful. Thanks for a great recipe. P.S. It's also good cold! -
This was very easy I added more garlic. I had a bunch of peppers in my fridge and didn`t know what to do with them, I served it to a bunch of 20 year olds They LOVED it! -
Thanks, Chef Judy, for a winner. I followed the recipe exactly except (!) that I added 2 small zucchini that had to be used up. I rarely use tomato sauce but it is perfect in this recipe, glad I didn't sub diced tomatoes. It was enjoyed by all. Had it again today for lunch on bread with chipotle cheddar melted over it. Wow, was THAT good. Janet. -
We were having a seafood dinner and I needed something colourful to go with it for veggies, so glad I found this recipe! Very tasty, I had to use fried garlic, was out of fresh but it worked just fine and the parm cheese was a great finish. Company loved it and wanted the recipe, I will be making this again, thanks for sharing.
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Very Good! I made the recipe as directed except for cutting the peppers and onions in slices. I sauteed the onions and peppers until lightly browned and softened. The sweet pepper flavored was offset by the garlic, cheese and tomato sauce (I used Hunt's). I served this with BBQ grilled steak and herb-mustard roast potatoes.Thanks Chef Judy for this flavorful, colorful and easy to make side dish.
RECIPE SUBMITTED BY
My name is Judith (Judy to my friends) and I live in Ottawa, the capital city of Canada, in the province of Ontario. There is just my husband and myself and we share our life with a little miniature Dachsund. I work full time as an administrative assistant for the federal government and hubby is a retired police officer. We have experienced life over the years such as hunting and fishing, cottaging and travelling, we took up skydiving for five years and then we got into restoring and showing vintage automobiles. The earliest car we owned and restored was a rare Canadian made 1917 Model T Touring Car which is now housed in a personal collection in Zurich, Switzerland. The newest vintage car we restored was a 1963 Ford Falcon Futura Sport Convertible which is now owned by an older couple just outside of San Francisco. We have been through about 25 restorations and have sold most of our cars but we still have and show a 1941 Series 60 Fleetwood Cadillac that is just drop dead gorgeous. We also enjoy going to auctions, garage/estate sales and flea markets as we love collecting things. I collect figural salt and pepper shakers - hubby collects unique and vintage automobilia.
I enjoy cooking and I am considered to be very good at it. Cooking in Home Economics was my favorite subject through High School.
I don't have a favorite cookbook except for one that I have put together myself of tried and true recipes for things we love. However, reading any and all cookbooks are a passion and I now find myself avidly reading and trying recipes from all over the internet.
