Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pan Fried Bell Peppers
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- #72135
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup olive oil, for frying
4 pounds large bell peppers
1 clove garlic, minced
3 tablespoons capers, drained
3 ounces black olives, pitted
salt and ground chili pepper
1 sprig flat-leafed parsley, chopped
directions
Heat the olive oil in a skillet until very hot. Add the bell peppers and fry over moderate heat until soft but not colored. Reserve.
Drain most of the oil from the skillet and return it to the heat with the garlic, capers and olives. Mix well. Add the bell peppers and cook, stirring, for 5-6 minutes. Taste and season with salt, if required, and a pinch of chili pepper. Sprinkle with parsley just before serving.
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nutrition data
366 calories, 30 grams fat, 25 grams carbohydrates, 3 grams protein per serving.
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