By Engrossed on November 22, 2006
Photo by Sharon123
Photo by Sharon123
"This is from "The Frugal Gourmet Celebrates Christmas". I haven't made this one but it sounds good and beautiful! A quote: "This not only looks like Christmas but it tastes like Christmas! Do not overcook the peppers.""
Serving Size: 1 (150 g)
Servings Per Recipe: 6
"Fabulous way to make peppers - I also have the Frugal Goourmet's Cookbook and have made this a couple of times. I really enjoyed these - they went great on the side with Mikekey's Fiery Pork Loin and Redneck Epicurean's 440 Main's Jambalaya as nice garnish!! Yummy - thanks for posting!"
"Very Very pretty! I did cut the oil in half as suggested by one of the reviewers and I used fresh herbs. I will be making this one again. Great Veggie Dish!"
"I mostly halved the recipe but only used 1 Tbs oil and used 2 garlic cloves. I did use a small whole yellow onion. I also added some sliced mushrooms. You can hardly go wrong with sauteed onions and peppers and I liked the seasonings, especially the rosemary. A quick, easy, yummy vegetable side that would go well with many different entrees."
"Beautiful and loved the seasoning as written. Should have read Rita L's review and used white wine-the red discolors the peppers."
"Healthy good for you side! I used 1/2 the oil, twice the garlic, 1 large sweet onion, 1 tablespoon each fresh rosemary and oregano and used white wine. Thanks!"
"Yummy! I adjusted this slightly so I could eat it on my new diet. I subbed lemon juice for the wine and left out the black pepper. I did add more garlic and used yellow peppers with the red and the green. Thanks!"
"We really enjoyed these peppers tonite as a side to oven-roasted salmon & potatoes. DH is always good about eating veggies. When I thot he was done eating, he took a 2nd helping of the peppers all by themselves to finish his meal. I admit I tasted them while cooking was in progress & felt they were 1-dimensional - bell pepper strong. However, continued cooking in the red wine added a very pleasing new dimension. Still under the impression they would need something extra to shine, I dusted the top of the serving dish w/Parmeson cheese. When DH took that 2nd helping, I saw he was after the peppers w/no Parmesan & he said he liked them better w/o it. I would chg only 1 thing in the prep & start by sauteing the peppers 1st & then adding the onion, so both would still be slightly crisp tender when finished cooking. They really do look like Christmas! Pls see my rating system - a very worthy 4* & will be repeated. Thx for sharing this unique & surprisingly good recipe w/us."