Peppers Olé Food

FRIED PEPPERS AND OLIVES

Steps:

• Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.

ROASTED PEPPERS IN OLIVE OIL

Steps:

• Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
• Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.

SWEET PEPPERS CONSERVED IN OIL

Steps:

• Roast the peppers over a grill or burner, under the broiler, or in the oven. When they are charred, remove them from the heat and place them in a bowl. Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool. Skin and seed. Cut or pull the peppers apart into 3 or 4 wide pieces. Wipe dry with paper towels or a damp kitchen towel. Season with salt.
• Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar. Place the bay leaf and garlic in the jar, then a layer of pepper pieces. Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar. Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top. Leave at room temperature for a day, then refrigerate.

PEPPERS OLé

Steps:

• MICROWAVE DIRECTIONS: Place peppers and water in ungreased 13 x 9-inch (3-quart) microwave-safe dish or divide peppers and water between two 8-inch (1 1/2-quart) microwave-safe dishes. Cover with microwave-safe plastic wrap microwave on HIGH for 2 minutes. Drain.In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Cover microwave 13 x 9-inch dish on HIGH for 15 to 16 minutes or until peppers are tender. (Microwave each 8-inch dish for 6 to 8 minutes.) Top each pepper with 1 tablespoon of salsa, a tortilla chip and cilantro.CONVENTIONAL DIRECTIONS: Heat oven to 350°F. In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Place filled peppers in ungreased 13 x 9-inch (3-quart) baking dish or pan. Omit water. Cover with foil bake at 350°F. for 50 to 60 minutes or until peppers are tender. Garnish as directed above. Nutrition Per Serving: Calories 270 Protein 109 Carbohydrate 37g Fat 109 Sodium 570mgPICTURE: Top to bottom: Mexican Fiesta Biscuit Bake (Side Dishes and Salads), Peppers OléFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BELL PEPPERS OLE'

Steps:

• Heat oven to 350°F.
• In medium bowl, combine all the filling ingredients.
• Spoon heaping 1/2 cup of filling into each pepper half. Place the filled peppers into a ungreased 13x 9-inch baking dish. Cover with foil and bake at 350°F for 50-60 minutes or until peppers are tender.
• Garnish with 1 tablespoon of salsa and a tortilla chip.