"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add the
> minced garlic and continue to cook for a min or so. Throw in the peppers..
> I will dice some and leave some larger slices. Season with salt and pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time. I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
> --�
> Debbie
>
> "The two most common elements in the universe are hydrogen and stupidity."
> Harlan Ellison

Hi the

Use the recipe below with the peppers you have. Koko made it and it's just
WONDERFUL.

Dimitri

Three Pepper Sauté


appetizers, vegetarian


1 medium green bell pepper, seeded and; cut julienne
1 medium yellow bell pepper; cut julienne
1 medium red bell pepper; cut julienne
1 medium orange bell pepper, seeded and; cut into julienne
2 cloves fresh garlic clove, minced; or to taste
capers; to taste
1 15 oz-can black olives, pitted; drained
1 tablespoons olive oil; for sautéing


Sauté peppers in olive oil and garlic until starting to soften yet still "al
dente" try not to overcook.
Add capers and olives, at the end of cooking. serve on crusty toasted baguette
style bread.
Cut bread at an angle and rub with garlic clove after toasting.


This is good for pot-lucks and buffets as it is best served at room temperature.


Contributor: Koko