Green Pepper Saute Recipe
I created this recipe one summer when I had an abundance of green peppers in my garden. This spicy recipe is a great companion for any meat dish. It's also delicious served over rice. When I take it to potlucks, many people want the recipe.Joyce Turley, Slaughters, Kentucky
- 3 large green peppers, cut into 1/2-inch strips
- 1 cup sliced celery
- 1 small onion, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons vegetable oil
- 1 can (15 ounces) tomato sauce
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup crushed seasoned salad croutons
- In a large skillet, saute the peppers, celery, onion and garlic in oil until tender. Stir in the tomato sauce, basil, salt and pepper. Simmer, uncovered, for 8-10 minutes or until vegetables are tender and mixture is thickened. Sprinkle with croutons. Yield: 4 servings.
Originally published as Green Pepper Saute in Taste of Home October/November 2000, p45
Reviews for Green Pepper Saute(2)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Mar. 20, 2014
I used left over spaghetti sauce jazzed up with a sprinkle of basil. The seasoned croutons really made the dish however. It went very well with meatloaf. Will definitely make again.
Reviewed Jan. 12, 2014
I serve this over rice as a side dish. Quick and easy.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Italian Recipes >
- Italian Side Dishes >
- Italian Vegetarian Recipes >
- Side Dish Recipes >
- Taste of Home Magazine Recipes >
- Taste of Home Magazine Side Dish Recipes >
- Taste of Home Magazine Vegetarian Recipes >