Italian Peppers & Onions
Italian style peppers and onions are a delicious summertime side or main dish. I love this recipe for dinner with vegan sausages. This is a sponsored conversation written by me on behalf of LG. The opinions and text are all mine.
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Most nights my little love says, “Mama, can I help you make dinner?” and my heart melts. Older sis isn’t into cooking as much these days, but this girl is! She loves doing everything from washing veggies to whisking batters to stirring veggies. It a great time for us to spend together without the TV, rushing off to school or ballet, or other distractions. Here she is making Italian peppers and onions in our little kitchen it Italy.
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Alright, here is that recipe for Italian Onions and Peppers we made in Italy. I usually serve it with spaghetti aglio e olio (spaghetti with olive oil and garlic) but this time served it with zucchini noodles, because I am having a lot of fun with my veggie spiralizer right now. Also, I usually cook some sausage (real for the hubby, and vegan for moi) in the same pan as the peppers and onions. You can add them right in with the peppers and onions. Here I’ve just added fresh mozzarella pieces.
Customize this recipe the way you like! Serve it over cooked spaghetti or lightly sauteed zucchini noodles. Boost the protein by adding Italian sausage to the pan with the onions and peppers. Or add fresh mozzarella or shaved Parmesan on top before serving.
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- 1 tablespoon extra virgin olive oil
- 1 yellow onion, peeled, halved and sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- pinch of red pepper flakes
- 1/2 tablespoon tomato paste
- 1 heaping tablespoon capers
- fresh chopped parsley or basil
1. Heat olive oil in a large skillet over medium heat. Add onions and peppers and season with a little sea salt. Saute until softened and beginning to caramelize, about 15 minutes. Add the garlic and saute another minute. Add the wine, red pepper flakes, and tomato paste and stir until tomato paste is worked in and wine has cooked down, about 5 minutes. Stir in capers to heat through. 2. Serve your peppers and onions over spaghetti or with cooked Italian sausage. Sprinkle with fresh herbs.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 73 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 55mg Carbohydrates: 8g Fiber: 1g Sugar: 4g Protein: 1g