Sauteed Red Peppers | gianna1.com

Antoinette's Favorite Peppers

My baby sister, Antoinette loves these peppers. My mom made these as a side dish to broiled sausages or steak. Get a loaf of crusty Italian bread and top with these sweet red peppers.

You can top bruschetta with these peppers, too. Let's make them right now.

Ingredients:

4 large red peppers

1 15 oz can of tomato sauce. (I used Publix brand)

3-4 cloves garlic, sliced

Fresh parsley or basil

Dry oregano

Salt and pepper

Directions:

Rinse the peppers. Dry with paper towel. Clean out seeds and core. Slice into thin slices about 2 inches wide.

Place about 2 TBS olive oil in large skillet. Add the garlic, carefully. Do not burn. Keep on medium heat. Add the sliced peppers and saute until they settle down and start to soften up.

At this point, add tomato sauce, fresh parsley or basil and oregano. Stir and coat the peppers. Simmer for at least 30 minutes. Peppers should be fork tender. Stir in salt and pepper.

Allow the sauce to thicken. Add a few drops of water if you see the sauce evaporating too much.

Taste for doneness.

Enjoy!

Me and my baby sister Antoinette (on the right).

Comments

05.01.2020 20:47

Cira

How beautiful you girls look. Love this picture! My favorite vegetable are red peppers. I will definitely try this. Mmmmmm!

05.01.2020 21:16

Jan Conte

Thanks Cira. Food makes us smile. These Peppers are so delicious. Good hearing from you 😊

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)