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
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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."