Summer Pepper Medley
3 Red Bell Peppers
3 Yellow Bell Peppers
Slice peppers and onion into strips.
This time I used my crock pot because I was not going to be home to monitor the stove, yet I wanted to make these ahead for the weekend.*
Set Crock Pot to High. Add 1 tablespoon butter and 1 tablespoon olive oil.
Once butter is melted (you can also melt it yourself to save time), toss in the sliced vegetables. Stir to coat everything in oil/butter to prevent sticking. Salt and Pepper to taste.
Cover and cook until tender (depends on how crisp or soft you like them).
If you can keep from snacking on them, store in fridge for up to four days. Freezes well.
These are wonderful to toss on a salad or in just about any dish. Great use for those wrinkled ugly Bell Peppers. We don’t eat the green peppers just as a personal choice. They seem to haunt my husband too much!
* Usually I would place butter and oil in large skillet on high heat until the butter is starting to brown. Toss in a spoonful of minced garlic and other items. Stir a couple of times to get everything coated. Place top on skillet and drop heat back to medium. Let cook for about an hour, checking every 10-12 minutes. If getting too dark, drop the heat some. They will get caramelized if you let them cook long enough. Try to be gentle when stirring as they will start to fall apart as they cook.
Oh the smell…….glorious!
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