Recipe by CROW
"This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!"
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red bell pepper, cut into strips
red onions, cut into strips
ground black pepper
Simply delicious! This is so easy to make and it always turns out good. I use a combination of red and green peppers, red and vidalia onion for color and flavor but no matter what you use or your preference you're bound to have a great outcome. I also use the optional wine - red or white whatever I have on hand and I never have any shortage of that! The herbs always give it a nice touch whether you use fresh or dried but just a bit so as to not overpower the veggies. This was perfect with grilled Italian sausage and crusty rolls for a quick and easy dinner!
Disappointed with the overall flavour. I had to add A LOT more basil and salt and pepper just to take away the blandness. It definitely needs something else to give it some life.
This is wonderful!! I have made this dish at least 4 times since I got a new grill pan for Christmas. I can not believe the flavors. I have served this with Italian Sausage in sandwiches, and with grilled chicken and porkchops. Its a wonder there's any left, I pick onions out of the pan while they're cooking! I have used a little balsamic vinegar instead of wine, also a little chicken broth if I need a little more moisture. Experiment with your herbs - this is very adaptable.
Everytime we have (any) steak, my husband requests nothing other than onions & mushrooms (either sauteed or grilled..whatever) and since he LOVES red bell peppers, I decided to give this a try. I made it per recipe, but threw in 4 semi-chopped, portabella mushrooms. Not only did it smell great (I mean the dog sat & starred at me with his tail wagging) while cooking, but tasted great as well! I sprinkled a little garlic powder just for the heck of it (I didn't add the raisins). Thanks Crow, for the tasty steak topper!
We have this often - Hubs is particularly fond of this side dish, particularly with a grilled steak, and it always adds such great color and interest to the dinner plate. I generally use a mix of colored bell peppers and minced garlic as well - I omitted the basil (because I forgot to use it) and didn't use the optional wine. This time I added half of a minced jalapeno pepper, basically to use it up - while it doesn't provide any heat (unless you were to include the seeds and membrane) it did add a nice punch of color.
I love this recipe! I had bought some mini red, orange and yellow bell peppers at the store and I was looking for a recipe on the allrecipe.com site and I found this one. I didn't have any red onions so I just used yellow ones. I wasn't sure how many peppers to cut up because they ranged in sized from a banana to a chili pepper. I also used more than a pinch of salt,pepper and basil. Then I added two pinches of fresh minced garlic. I baked some boneless pork chops in the oven with salt pepper and a tiny pinch of fresh minced garlic. Then I drizzled some extra virgin olive oil on top and when they were done I served them with the peppers on top. OH MY GOSH! As we ate this dish we couldn't imagine the peppers tasting better on anything else. Crow, you have a winner here with me. I wonder how some toasted pine nuts on top would be.
I liked this recipe alot. The red wine gives it a nice little kick. I accidently bought a yellow onion but it still came out just as good. The whole house was fuming with the sweet scent of the bell peppers. I threw in yellow bell peppers as well for more color. I'm definitely going to make this again.
Instead of dried basil, I used 2 Tblsp fresh basil added just a few minutes before cooking was complete. Cooked only about 15 min after adding wine so peppers still had some body...would be too mushy if cooked for 30 min. Wonderful flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramelized Red Bell Peppers and Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 93
** Calories from Fat: 42
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