Sautéed Peppers and Tomatoes
Source: Recipe from the Cinnamon Hearts newsletter, ©July-August, 1998.
From Marilyn Helton: "This very colorful quick & easy recipe is especially good with grilled meats and may be served hot or at room temperature."
1 each large onion
2 tbsp olive oil
4 each large red bell peppers
1 tsp Plaintain, ripe, Puerto Rican, fried
3 each Tomatoes, red, whole, large, canned
1 1/2 tsp ground basil leaves
Spaghetti with Clam Sauce Brown Sugar Pears with Vanilla Yogurt Italian Broccoli Crab & Artichoke Dip Ginger Cookies Cajun Catfish Gumbo Iced Tomato and Vodka Soup Grilled Top Loin with Mushrooms & Shallots Jeweled Golden Rice Buttermilk-Dijon Watercress Salad