Copyright images and text 2008, All Rights Reserved |
Recipes - Sweet Peppers
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BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS
The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to
do before serving. This dish is equally delicious served right off the stove or at room temperature.
3 large red bell peppers
4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves
coarsely chopped
1/3 cup olive oil
6 large garlic cloves, thinly sliced
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in
paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just
crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables
to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels;
enclose in resealable plastic bags and refrigerate.)
Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1
minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5
minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter.
Serve warm or at room temperature.
Makes 12 servings.
Bon Appétit
June 2003
Adapted from B. Smith
The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to
do before serving. This dish is equally delicious served right off the stove or at room temperature.
3 large red bell peppers
4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves
coarsely chopped
1/3 cup olive oil
6 large garlic cloves, thinly sliced
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in
paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just
crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables
to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels;
enclose in resealable plastic bags and refrigerate.)
Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1
minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5
minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter.
Serve warm or at room temperature.
Makes 12 servings.
Bon Appétit
June 2003
Adapted from B. Smith
BELL PEPPER AND CHEDDAR FRITTATA
Serve with: Sourdough toast and a mixed green salad. Dessert: Oversize brownies.
1 Yukon Gold potato, peeled, cut into 1/4-inch cubes
2 1/2 tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, coarsely chopped
4 garlic cloves, finely chopped
3 tablespoons chopped fresh oregano
8 large eggs
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1 cup grated sharp cheddar cheese
Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in
large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6
minutes. Add potato, garlic, and oregano; sauté 1 minute.
Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to
medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle
with cheese.
Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until
cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8
wedges.
Makes 4 servings.
Bon Appétit
April 2003
Serve with: Sourdough toast and a mixed green salad. Dessert: Oversize brownies.
1 Yukon Gold potato, peeled, cut into 1/4-inch cubes
2 1/2 tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, coarsely chopped
4 garlic cloves, finely chopped
3 tablespoons chopped fresh oregano
8 large eggs
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1 cup grated sharp cheddar cheese
Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in
large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6
minutes. Add potato, garlic, and oregano; sauté 1 minute.
Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to
medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle
with cheese.
Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until
cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8
wedges.
Makes 4 servings.
Bon Appétit
April 2003
Bell Pepper, Red Onion and Goat Cheese Pizza
1 pizza crust, homemade or store bought
1/4 cup olive oil
3 garlic cloves, minced or pressed
3 cups (packed) spinach leaves (lightly blanch if leaves are tough, but be sure to press as much
water out of them as possible)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup roasted red peppers, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
1/2 cup soft fresh goat or sheep cheese, coarsely crumbled
Preheat oven to 500°F. Place pizza crust on large, well oiled baking sheet. Mix olive oil and minced
garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with
spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh
basil, and goat cheese. Drizzle pizza evenly with remaining garlic oil.
Place pizza in oven, turning the heat down immediately to 450F and bake for 10 minutes or until
crust is golden brown and toppings are melted. Transfer pizza to board. Cut into wedges and
serve warm.
Makes 8 first-course or 4 main-course servings.
adapted from Bon Appétit & Marielle Ainsworth, Roswell, NM
August 2005
1 pizza crust, homemade or store bought
1/4 cup olive oil
3 garlic cloves, minced or pressed
3 cups (packed) spinach leaves (lightly blanch if leaves are tough, but be sure to press as much
water out of them as possible)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup roasted red peppers, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
1/2 cup soft fresh goat or sheep cheese, coarsely crumbled
Preheat oven to 500°F. Place pizza crust on large, well oiled baking sheet. Mix olive oil and minced
garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with
spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh
basil, and goat cheese. Drizzle pizza evenly with remaining garlic oil.
Place pizza in oven, turning the heat down immediately to 450F and bake for 10 minutes or until
crust is golden brown and toppings are melted. Transfer pizza to board. Cut into wedges and
serve warm.
Makes 8 first-course or 4 main-course servings.
adapted from Bon Appétit & Marielle Ainsworth, Roswell, NM
August 2005