This recipe exceeded all expectations! I would have never thought sauteed peppers could be so good! But the addition of the italian dressing was a super simple but absolutely fantastic inspiration. It permeated the peppers and added the right zesty tang. I think the key is to cook the peppers until they are soft, and that can be 20 minutes or more. After this recipe, I can't imagine peppers any other way. Thanks!
Once I finally figured this out I really enjoyed it. I managed to mislead myself into thinking this would be a quick side dish, because the actual cooking time is not listed in step 3. See that thing that says "Total Time?" It says 40 minutes! So I cranked the heat up to high and covered the peppers. I wish I hadn't had to do that, but it worked out ok. I used red bell peppers and some leftover Greek House Salad Dressing for the dressing. (I thought it was Italian dressing until I went to look up the recipe number - whoops.) I served this with Kittencal's Easy and Delicious Ranch-Parmesan Chicken and Ultimate Mashed Potatoes With French Fried Onions.
VERY easy, very fast, low calorie, tasty. Thanks for a super simple side dish this evening.
I used yellow and red bells and just loved this. It really is super easy and also super tasty. I love the way the dressing cooks slowly down to end up coating the peppers. This will be a great side so so very many things, I used it to top Bassa fillet's tonight. Thanks bunches for this one Acadia. :D
I gave this 5 stars because of flavor and how super easy this was to make. I think the cubanelles work better than breen bells, but that's just my opinion. The italian dressing worried me at first because I thought it would be too strong, but it wasn't at all. A great easy recipe, thanks! Made for PAC Fall 08.