On 1/16/2013 1:06 PM, Mike Muth wrote:
> Simple but tasty...
>
> Onions and Green Peppers
> You could add some chopped up bacon or ham slices to this dish.
>
> 6 green bell peppers
> 2 medium onions
> 2 Tbsp butter or fat
> 1/2 tsp salt
>
> Remove the stems and seeds from the peppers.
> Cut into 1/4 inch slices.
> Pare and slice the onions.
> Melt the fat in a skillet.
> Fry the onions for a few minutes in the skillet.
> Stir in the peppers.
> Cover and gently simmer for 10 to 15 minutes.
> The peppers should be tender but not shriveled.
>

From Julia Child's "The Way To Cook"

Piperade
(Sliced red and green peppers in garlic and olive oil)

1 medium onion, sliced
2 Tbs olive oil
1 medium green pepper, sliced
1 medium red pepper, sliced
1 large clove of garlic, pureed
Salt and freshly ground pepper
Pinch of mixed dried herbs

Saute the onion in a frying pan with the oil until translucent. Add
the peppers along with the garlic, tossing with a sprinkling of salt,
pepper, and herbs. Saute uncovered, tossing several times, for 2-3
minutes, until the peppers are nearly tender.

This freezes well, though personally I never have any left over to
freeze. When I make it, I add a shot of balsamic vinegar to the
piperade along with the peppers etc, then saute for the 2-3 minutes
and remove from the heat.