Green Pepper Saute Recipes

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

Steps:

• Cut peppers in 1/4" strips.
• Heat oil in large skillet over high heat until very hot.
• Add peppers and saute until they begin to colour in some places.
• Reduce heat and season with salt to taste.
• Cover pan and cook 10 minutes, or until peppers are softened.
• Increase heat and add balsamic vinegar.
• Stir and toss peppers until vinegar is evapourated.
• Remove from heat.
• Stir in basil,parsley and garlic.

Steps:

• Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
• Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

Steps:

• Spray a large skillet with cooking spray.
• Over over medium heat, cook and stir the ground beef until evenly browned.
• Drain and set aside.
• Add the peppers, onion, garlic and ginger.
• Season with parsley, red pepper, and salt.
• Cook and stir until tender.
• Return the beef to the skillet.
• In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
• Cook until heated through and sauce comes to a boil.
• Combine water and cornstarch and add to skillet.
• Stir constantly until sauce is thickened.
• Serve over the cooked rice.

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

Steps:

• In a large skillet, saute the peppers, celery, onion and garlic in oil until tender. Stir in the tomato sauce, basil, salt and pepper. Simmer, uncovered, for 8-10 minutes or until vegetables are tender and mixture is thickened. Sprinkle with croutons.

Steps:

• In a saute pan, heat 1 tablespoon olive oil, and then sweat the garlic, and green chili over medium heat. Add the red, orange, and yellow peppers, and saute for 1 minute.
• Add the red onion, and lemon zest to the pan, and continue cooking until the peppers are slightly tender.
• Remove the pan from the heat, season with salt, to taste, and add the lemon juice. Drizzle with the remaining 1 tablespoon olive oil, and serve.

Steps:

• Heat oil in very large heavy skillet over medium-high heat. Add all peppers; sauté until slightly softened, stirring occasionally, about 7 minutes. Add raisins and fennel seeds. Continue to cook until peppers are soft, about 5 minutes. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Add 8 cups arugula to peppers and stir until arugula begins to wilt, about 1 minute. Transfer mixture to large platter; garnish with additional arugula and serve.

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.