Best Skillet Onions Tri Colored Peppers Mushrooms Garlic Recipes

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PEPPERS, ONIONS AND MUSHROOMS



Peppers, Onions and Mushrooms image

This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.

Provided by Happy Harry 2

Categories     Onions

Time 1h5m

Yield 12

Number Of Ingredients 11

4 red peppers
2 yellow peppers
1 green pepper
2 red onions
2 white onions
25 medium button mushrooms
2 -4 garlic cloves, minced (optional)
2 tablespoons canola oil
1/2-1 teaspoon salt
1 teaspoon black pepper, fresh ground
red pepper flakes (optional)

Steps:

  • Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
  • Using large skillet, heat oil over medium-high heat.
  • Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
  • Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
  • Add mushrooms, combining well.
  • Add black pepper, garlic, and pepper flakes.
  • Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
  • Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
  • Remove skillet from heat. Stir.
  • Allow to cool. Peppers and mushrooms should still have body to them.
  • I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
  • I have kept this mix frozen for over a year without change in flavor.

Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3

SKILLET ONIONS, TRI-COLORED PEPPERS, MUSHROOMS & GARLIC



Skillet Onions, Tri-Colored Peppers, Mushrooms & Garlic image

This simple veggie side has plenty of flavor and color and takes just 15 minutes to cook. For a touch of heat, add a "few" dashes of your favorite hot sauce or red pepper flakes. If you love the taste of rosemary, use up to one teaspoon of dried rosemary.

Provided by Manami

Categories     Onions

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 teaspoons olive oil
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 cup thinly sliced orange bell pepper
1 1/2 cups vertically sliced sweet onions (Vidalia)
2 cups button mushrooms, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add bell peppers, onions & mushrooms cook about 13 to 15 minutes until onion is tender and moisture absorbed, stirring frequently.
  • Add garlic, rosemary, salt and black pepper; cook for 2 minutes, stirring frequently.
  • Serve as a side dish, salad, with steak and any other variation that you wish.

STEAK, PEPPERS AND MUSHROOMS, OH-MY!



Steak, Peppers and Mushrooms, Oh-My! image

What a great one dish meal to make for dinner! Serve over rice or mashed potatoes with a veggie or salad. Our favorite - served over brown rice accompanied by a salad and french bread. Yum!

Provided by These hands can cook

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs round steaks, cut in 1-inch strips
1 large red pepper, chopped thick
1 large green pepper, chopped thick
1 small onion, sliced
2 cups fresh mushrooms, sliced
3 garlic cloves, diced
3 tablespoons Worcestershire sauce
1 (14 1/2 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons salt
2 teaspoons pepper
1 tablespoon oregano leaves

Steps:

  • In a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown.
  • Once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes).
  • Add rest of ingredients to pot and simmer for about 20 minutes.
  • Serve plain, with rice or with mashed potatoes.

Nutrition Facts : Calories 222.4, Fat 5, SaturatedFat 1.6, Cholesterol 64.6, Sodium 1431.4, Carbohydrate 17, Fiber 3.7, Sugar 9.1, Protein 28.8

TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES



Tri-Color Peppers in Garlic, Onions and Tomatoes image

Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice.

Provided by An American in Spain

Categories     Peppers

Time 41m

Yield 6 tapas

Number Of Ingredients 10

1/3 cup olive oil
2 green peppers, seeded and cut into thin strips
2 red bell peppers, seeded and cut into thin strips
2 yellow bell peppers, seeded and cut into thin strips
4 -6 garlic cloves, crushed
1 medium red onion, thinly sliced
2 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
10 ounces fresh tomatoes or 10 ounces canned tomatoes, chopped
salt and pepper

Steps:

  • Heat olive oil in large frying pan.
  • Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
  • Add parsley, cilantro and garlic and cook another 2-3 minutes.
  • Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
  • Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
  • (Do not overcook the peppers).
  • The sauce should be somewhat thick.
  • If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
  • Check the seasoning again at this point.
  • Add the peppers and onions back into the sauce, if necessary.
  • Serve immediately.
  • The dish may be made ahead of time and rewarmed when served.

SAUTEED ONIONS AND PEPPERS (BAREFOOT CONTESSA) INA GARTEN



Sauteed Onions and Peppers (Barefoot Contessa) Ina Garten image

This is wonderful! We used it as a side for steak and for chicken livers, but it can be used for sausages, chicken, pork, pasta and I could go on and on. Be creative and add mushrooms if you like. 11/01/06 update...we made this again and added the mushrooms and it was delicious!(1 lb of button mushrooms but am sure it will work beautifully with any type of mushrooms).

Provided by Manami

Categories     Onions

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
3 garlic cloves, minced
1 lb button mushroom, sliced thin
1/4 cup sherry wine vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes, to taste
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cut the onions in half and then slice into 1/8 " thick half-rounds (About 10 cups of onions).
  • Heat the olive oil in a large saute pan over medium heat.
  • Add onions and mushrooms and saute for 15-20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

Nutrition Facts : Calories 142.8, Fat 7.2, SaturatedFat 1, Sodium 226.7, Carbohydrate 18.7, Fiber 3.3, Sugar 7.1, Protein 3.7

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