Italian Style Peppers and Onions

Unlike the monopolistic, corporate suppliers of produce to U.S. supermarkets,  I don’t think our government realizes how much their Pennsylvania constituents depend on Mexico.

The only bell peppers, garlic (not good), avocados and tomatoes I could find in the supermarket here were all from Mexico. I know local farmers grow these items because you can see them for sale at roadside vendors’ tables in the summer.  Winter is coming.

My experience has been that if you have peppers, onions and garlic whatever meal you make with them will taste good, not just Italian.  Omelette, yes.  Gumbo, yes.  Pot roast, yes.  Anything!  You don’t really need a plan.  Just start sauteing them in olive oil and something will pop into your head.  If it doesn’t, don’t worry, just grab a piece of bread and eat them like that 🙂  However, my husband  “don’t play that.”  So…

BREAD and MEAT with peppers, onions and garlic.

Italian Style Peppers and Onions

4 tbsp olive oil

4-5 garlic cloves, slivered

2 large onions, sliced

2 large green bell peppers, cut into strips

2 large red bell peppers, cut into strips

Crushed red pepper (optional)

Heat the olive oil in a large skillet, add the vegetables and saute until the onion is soft and the peppers are a little over crisp tender.  Shake in some crushed red pepper if liked.











About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, Italian, Recipes, Sandwich, Vegetables and tagged , , , , , , , . Bookmark the permalink.

16 Responses to Italian Style Peppers and Onions

  1. Michelle says:

    I do keep wondering what all the PA (and KY and …) constituents are going to think when the crap they buy from all over the world becomes very expensive.

  2. So simple, so delicious, so Italian – something which comes to our table quite often with bread, pasta or a little portion of delicious garlicky mashed potatoes😁

  3. Mad Dog says:

    I’m with your husband – I’m starring at the delicious looking sausage, wondering where it came from or what style it is…
    But you made a good point about where the veggies come from in winter 🙂

  4. Gerlinde says:

    My kind of meal, I don’t like green peppers but love red and yellow ones. Even here in sunny California , a lot of our food is being imported from Mexico.

  5. Thank goodness for local farms. Because the imports won’t be cheap!

  6. Conor Bofin says:

    The sausage grilling shot is picture of the day/week/year. Mmmmmm….

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