Sauteed Bell Peppers With Pine Nuts And Parmesan
serves 2-4
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2 medium red bell peppers, sliced
1 medium yellow bell pepper, sliced
1/4 cup pine nuts, toasted
2 tablespoons olive oil
8 basil leaves, thinly sliced
1/4 cup freshly grated parmesan
prep: 15 minutes
total: 30 minutes
small skillet
large sauté pan
1. Prep the peppers. Toast the pine nuts in a small, dry skillet over medium heat until they brown in spots, 2-4 minutes.
2. Heat the olive oil in a large sauté pan over medium-high heat. Add the peppers and stir. Leave them alone to brown, 3-5 minutes, then stir again. Season with a light sprinkling of salt (the parmesan is salty), and pepper. Add a splash of water and cook until the peppers are tender, another 3-5 minutes.
3. Stir in the pine nuts and basil and toss to combine. Remove the pan from the heat and sprinkle with the parmesan.
2. Heat the olive oil in a large sauté pan over medium-high heat. Add the peppers and stir. Leave them alone to brown, 3-5 minutes, then stir again. Season with a light sprinkling of salt (the parmesan is salty), and pepper. Add a splash of water and cook until the peppers are tender, another 3-5 minutes.
3. Stir in the pine nuts and basil and toss to combine. Remove the pan from the heat and sprinkle with the parmesan.
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