Ingredients:
1 pepper
1/2 bacon bits
417/10000 Ounce(s) salt
326/625 Pound(s) swiss cheese
1/16 Quart(s) olive oil
1 tomato
1/2 Quart(s) milk
4 Ounce(s) white cooking wine
163/625 Pound(s) bisquick
1/2 onion
4 egg
1 red bell pepper |
Directions: cut the pepper in half. remove the seeds and membranes. slice them down the length into 1/4 inch strips. peel, seed and chop the tomatoes or hand tear the canned tomatoes and set aside. reserve the tomato liquid.
heat olive oil in 3 quart saute pan. sear the peppers on high heat until they are tender and slightly scorched. seasom with salt and pepper. transfer them to a side platter.
add more oil to the pan and saute the onion slices on medium low heat until glossy and tender. add the wine and cook on high heat until the liquid is almost completely evaporated. add the fresh or canned tomatoes and their liquid to the skillet. on medium high heat, cook the onions and tomatoes until the liquid is reduced and bigins to thicken. add the peppers. season with salt and pepper.
serve this versatile dish as a vegatable with meats such as beef or chicken. use as a topping for pasta, as a filling for omelettes. or it may be served as an hors d'oeuvre dressed with a bit of balsamic vinegar.
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