Sunday, November 25, 2012

Sauteed Sweet Peppers and Mushrooms

This Thanksgiving I was tasked with bringing veggies and dip. This worked out really well because the veggies are something that I could make use of if I got sent home with leftovers. And I did come home with a lot left over. This recipe makes use of some of the veggies. I thought this dish was better than any of the side dishes offered at Thanksgiving. :)

Mini sweet peppers (I got a bag of them at my local BJ's)
Small white and baby bell mushrooms
About 2 tsp. Olive oil
3 Garlic cloves
Ground pepper

Frying pan
Sharp knife

  • Use whatever amounts of peppers and mushrooms that will create the size batch you need. If you're not sure start with a conservative amount and add more as you go.
  • Peel and crush garlic cloves, allow to rest for 10 to 15 minutes
  • Cut the stems off the peppers and slice length wise
  • Cut the mushrooms in half
  • Heat a frying pan on medium and spray with cooking spray
  • Add the peppers and mushrooms to the pan
  • Spray with olive oil (I keep some by the stove in a standard spray bottle)
  • Cook for about 5 - 10 minutes stirring occasionally
  • Chop the garlic and add to the mix
  • Add pepper as desired
  • Allow to cook for another few minutes stirring occasionally
  • Serve immediately

No comments:

Post a Comment