Thursday, March 11, 2010

Sweet Red Peppers



The one thing I have always noticed is that it's always best to cook for yourself, especially if you have an allergy or an intolerance.  I mean, let's face it, only the "cookee" knows what really went into the recipe as well as the preparation.  Don't get me wrong I love dining out, but I will always know that if I make it, I control what goes into it.  With that said I am trying to find new and creative ways to cook for myself so I am not eating the same thing over and over again, because to be honest that gets really boring.


I put a sauce pan on medium heat and I just started adding ingredients.  Cooking is fun and experimental, I just randomly add in ingredients and I always have a feeling it will come out just right.  **Usually it does.  : )

Mixed Herb Infused Sweet Red Peppers:

Slice peppers in thick wide strips and wash

In a Saute pan on medium heat coat pan with Olive Oil a few pieces of already peeled garlic.

Add 1 Tbsp. of Lemon Juice

Add in a splash or two of Balsamic Vinegar

Add in Red Pepper slices

Add 1 Tsp. of the following DRIED herbs: Rosemary, Basil, Oregano, Bay Leaf, Tarragon and Parsley

Add 1/8 Tsp. of Black Pepper and Sesame Seeds 

Cover pan for about 15-20 minutes (uncover to stir occasionally) and keep on Low.  Once Peppers are softened you can uncover the pan and let peppers simmer.  Peppers need to be covered for a short time to steam.  This is how they soften.



Once Peppers are tender enough they are ready to serve.  Tenderness is based on your palate and how soft you want them to be.  Simply dip a fork into the pepper to gauge softness.


This is a great appetizer and it's healthy.

Enjoy!  xoxo Julie

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