Friday, April 15, 2011

Spanish Bell Pepper Saute

This is an old recipe for me but I realized how I could use it for Passover.  While the Pesach cookbooks have fabulous recipes, I feel more grounded with some of the recipes from our daily lives.  The truth is, there are many that can be eaten all year round including Pesach.

This is one of those.

Spanish Bell Pepper Saute  adapted from In a Vegetarian Kitchen

4 to 6 servings
1 tablespoon olive oil
  • 1 medium onion, chopped
1 medium red bell peppers, cut into 2-inch strips
1 medium green bell pepper, cut into 2-inch strips
1 medium yellow bell pepper, cut into 2-inch strips
  • 1/4 cup dry white wine
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne

  • 1/2 teaspoon balsamic vinegar
  • 1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips
  • 2 medium firm, ripe tomatoes
  • 2 to 3 tablespoons minced fresh parsley, optional
  • Salt and freshly ground pepper to taste   
Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.
Add the garlic, bell peppers, wine and dried tomatoes.
Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.
Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes.
Add the optional parsley, cumin, cayenne, balsamic vinegar and season to taste with salt and pepper. Serve at once.



  1. Delicious stir fry! I love that it goes against the grain and uses spanish instead of Asian flavors!

  2. So bright and flavorful! What a beautiful saute.

  3. This looks great, I love all the flavourings you added to the dish. This would go really well with all sorts of main courses.

  4. i think the person who first decided to package red, yellow and green peppers to look like a traffic light deserves a mega raise--it's brilliant marketing! i love colored peppers, and your saute would please me very much. :)


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