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Mar 25, 2017

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Pan-Seared Bell Peppers
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.2
Pan-Seared Bell Peppers

In case you haven't noticed, there's a color scheme here. And red and green bell peppers are a great way to carry it through the main course. You can cook this dish in the morning, or even the day before, and nuke it a couple minutes before serving.

3 or 4 green bell peppers
3 or 4 red bell peppers
20 - 30 small garlic cloves, peeled (optional)
2 T olive oil
Fresh marjoram or oregano sprigs, or 1 t dried Italian seasoning
Salt and pepper to taste

Wash and halve peppers. Remove seeds and pithy white center. Slice into long 1/4-inch strips. In a frying pan, sauté peppers and garlic cloves in olive oil over medium-high heat, stirring often until soft-tender and slightly browned (about six to seven minutes). Stir in herbs, salt and pepper and cook one minute to blend flavors.

Cross References:
Green and Red Cream Cheese Spread
Mustard-Crusted Rack of Lamb
Mocha-Rum Candy Cupcakes

Original Source:
Recipes for a Cool Yule

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