Best 5 Braised Sweet Bell Peppers Recipes
Indulge in a culinary journey with our delightful Braised Sweet Bell Peppers, a symphony of colors and flavors sure to tantalize your taste buds. This vibrant dish, bursting with the natural sweetness of bell peppers, is an orchestra of culinary delights. Savor the tender embrace of sautéed onions and garlic, harmonizing with the succulent bell peppers, creating a captivating medley of textures. The richness of diced tomatoes adds a touch of tangy sweetness, while a sprinkle of fresh herbs, such as basil and oregano, elevates the dish to an aromatic masterpiece. Whether you prefer the classic simplicity of Braised Bell Peppers or the tantalizing twist of our Stuffed Bell Peppers, each recipe promises a unique and unforgettable experience. As a delectable finale, treat yourself to our Sweet and Sour Bell Peppers, a vibrant fusion of sweet and tangy flavors that will leave you craving more.
Let's cook with our recipes!
CARAMELIZED ONIONS AND BELL PEPPERS
Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage.
Provided by Jennifer Segal, inspired by How to Cook Everything by Mark Bittman
Categories Vegetables & Sides
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
- Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
- Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.
Nutrition Facts :
BRAISED SWEET BELL PEPPERS
I love this recipe and have made it many times. I'm not sure where it came from but it has a heavenly Italian flavour and is very easy to prepare. I have made it for company and have had rave reviews.
Provided by Chef Judy
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium size skillet saute the peppers and onion in the oil over medium heat for 4- 5 minutes.
- Season with salt and pepper to taste.
- Transfer the peppers and onion to an ovenproof casserole dish and sprinkle with the garlic.
- Pour tomato sauce over and sprinkle with the parmesan cheese.
- Place the casserole dish, uncovered, in the preheated oven and bake for 15 minutes.
- This is lovely served with grilled steak.
CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
BRAISED PEPPERS AND ONIONS
This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.
Provided by J. Kenji López-Alt
Categories condiments, one pot, vegetables
Time 30m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
- Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.
SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO
This healthy cod recipe marries a lot of freezer and pantry staples into a delicious one-pan meal that's Mediterranean diet-friendly. Keep frozen cod, frozen peppers, and a jar of whole plum tomatoes on hand to make this anytime.
Provided by Diana Moutsopoulos
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
- Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 21.8 g, Cholesterol 44.2 mg, Fat 17.6 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 2.9 g, Sodium 265 mg, Sugar 11.6 g
Tips:
- Choose ripe, firm bell peppers with vibrant colors.
- Use a variety of bell peppers, such as red, yellow, and orange, for a colorful dish.
- Cut the peppers into even-sized pieces so they cook evenly.
- Sear the peppers in a hot skillet before braising them to enhance their flavor.
- Use a flavorful braising liquid, such as chicken broth, vegetable broth, or a combination of both.
- Add aromatic vegetables, such as onions, garlic, and carrots, to the braising liquid for extra flavor.
- Season the braising liquid with salt, pepper, and your favorite herbs and spices.
- Bring the braising liquid to a simmer and then reduce the heat to low. Cover the pot and simmer the peppers until they are tender, about 30-45 minutes.
- Serve the braised bell peppers as a side dish or as a main course with rice or pasta.
Conclusion:
Braised bell peppers are a delicious and versatile dish that can be enjoyed as a side dish or as a main course. They are easy to make and can be prepared ahead of time. Whether you are looking for a healthy and flavorful vegetarian dish or a hearty and satisfying meal, braised bell peppers are a great option. So next time you're looking for a new and exciting way to cook bell peppers, give this braised bell pepper recipe a try. You won't be disappointed!
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