Red Bell Peppers With Capers Tapas Food

RED BELL PEPPER TAPAS

Steps:

• Adjust broiler rack to within a 4 inches of heat source.
• Cover broiler pan with foil and preheat broiler.
• Place peppers on hot foil.
• Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
• Remove peppers from broiler and place in a brown paper bag.
• Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
• Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
• Rinse peppers with cold water and remove seeds.
• Slice pepper halves lengthwise into 1/4 inch strips.
• Place pepper strips into a jar.
• Add oregano, garlic and oil.
• Close the lid and shake to blend.
• Allow to marinate an hour.
• We like this served with garlic bread.
• This will keep one week in the refrigerater in jar.
• I haven't tried letting it marinate that long but I bet it would be great.
• Cooking time includes steaming and marinating time.

RED BELL PEPPERS WITH CAPERS-TAPAS

Steps:

• Heat oil in a hot large pan.
• Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
• Stir in vinegar and season to taste with salt and pepper.
• Serve hot or chilled.

ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE

Steps:

• In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.

EGG SALAD SANDWICHES WITH ROASTED RED PEPPERS AND CAPERS

Steps:

• Place eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Remove eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.
• Meanwhile, in a large bowl, combine next 7 ingredients. Make sure to dice the red peppers and parsley. You also want to drain the capers.
• Mix well. Add eggs and mix gently to combine. Spoon egg salad onto 4 bread slices. Top with lettuce leaves and second slice of bread.

BAKED SOCKEYE SALMON WITH BELL PEPPERS AND CAPERS

Steps:

• Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner.
• Turn on the oven to 375°.
• Wash the fish in cold water and pat it dry with paper towels.
• Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving.

ROASTED RED BELL PEPPERS

Steps:

• Char peppers in broiler or on grill until black and blistered.
• Seal peppers in a baggie or container to steam for about 15 minutes.
• Wash peppers, removing char, remove seeds and slice in strips.
• Add all other ingredients.
• Refrigerate for 1 hour.

CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS

Steps:

• Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: sauté until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
• Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.