Baked Sweet Red And Yellow Pepper Wedges Food

BAKED SWEET RED AND YELLOW PEPPER WEDGES

Steps:

• Preheat the oven to 375 degrees.
• Lightly oil a 13x9 inch baking pan.
• Trim tops off peppers; discard the stems and finely chop the rest of the top of the pepper.
• Cut each pepper lengthwise into sixths.
• Place wedges, but side up, in oil pan; set aside.
• Combine chopped pepper tops, onion, tomatoes, parsley, 1/4 cup olive oil, pine nuts, garlic, salt and pepper in a medium sized bowl.
• Spoon equal amounts of mixture into each of the pepper wedges.
• Bake wedges for 25-30 minutes or until just tender.
• Sprinkle bread crumbs and 2 tablespoons oil over all.
• Bake 10 minutes longer.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

THREE-PEPPER PASTA TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook peppers and onion in oil until crisp-tender. Drain pasta; add to vegetable mixture. Stir in the vinegar, sugar, salt, basil and pepper. Cook and stir for 1-2 minutes or until heated through.

SHRIMP WITH RED AND YELLOW PEPPERS

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

BAKED SWEET RED AND YELLOW PEPPER WEDGES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Lightly oil 13 x 9 inch baking pan.
• 3. Trim tops off peppers; discard stems and finely chop tops.
• 4. Cut each pepper lengthwise into sixths.
• 5. Place wedges, cut side up, in oiled pan; set aside.
• 6. Combine pepper tops, onion, tomatoes, parsley, the 1/4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl.
• 7. Spoon equal amounts of mixture into each of the pepper wedges.
• 8. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender.
• 9. Sprinkle bread crumbs and remaining 2 tablespoon oil over all.
• 10. Bake 10 minutes longer.