Sweet red peppers with red onions and cheese!
This can be a great snack or a wonderful side with a nice big juicy steak! I first came across sweet red peppers as a side in Sarajevo (Bosnia), they throw a bit of olive oil on a sliced sweet pepper and serve it as a side. Since then, I started experimenting with them. In Bosnia, they do not take out the seeds…which can be annoying, so be sure to take out the seeds when trying this! This is one of my most recent experiments with sweet red peppers..
They just have to be washed..sliced…seeds taken out..olive oil..balsamic vinegar..chopped red onions and brie which is shown in this pic..but my favourite cheese to use with this is goats cheese!
Also, just sweet red peppers with goats cheese minus red onions are better as a snack..and with onions are better with a meal!
This generally takes around 15 mins in the oven…depending on how crunchy or well done you like your sweet peppers. Also…I recommend drizzling a little bit of honey over them. Sometimes, I add garlic granules and black pepper, but it depends on personal taste..I add garlic to almost everything! It’s great to keep away colds, but not great for my romantic life!
RED ONIONS:
Red Onions are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Fiber, Vitamin B6, Potassium, Manganese, Folate and Vitamin C.
CHOPPING ONIONS TIP:
An ex-boyfriend (who worked as a Chef now and again) laughed at me when I told him about this top tip..and said it was an old wives’ tale..however… a few months later, he said I was right…something men don’t say very often!
My mother taught me this from a young age and it makes chopping onions a pleasure, rather than a teary experience! I put my hands in cold water every now and again while chopping to wash away the volatile sulfur that causes teary eyes.
I PROMISE IT WORKS..JUST TRY IT!
Seriously, this looks amazing! I will definitely be giving it a try 😀
Great do! Experiment with them..they are so easy to make!
this looks great- would you mind if I repost on my snack section of my blog?! credit to you of course 😉 and um, I’m going to have to add some meat optional…
Ofcourse! I have it all the time as a snack… mostly, I cook it in olive oil and balsamic vinegar and just add some goats cheese. I have also made it with parma ham on top too, which works really well!
This is my first visit to your blog! I love the references to your travels and the snack ideas that come, literally, from all over the world! (I love, love to travel! And, I love, love to eat!)
I’m digging the Sweet Red Pepper with onions and goat cheese idea/snack. I will be trying that very soon.
Thanks for visiting my blog, by the way!
I will be a regular here, for sure!
E.
Mmm, this sounds delish! I love savory snacks so this is idea. BTW, I also just keep running my hands under a cold stream of water when chopping onions – it works doesnt it!
This really answered my drawback, thanks!
love your onion tip – that’s exactly what I do when I cut onions and it works!
That snack is making me hungry right now! Snack time! :0) Anyway, great stuff, and keep up the good work!
You are so right about the onions! I’ve worked at places where we had to process pounds at a time for dining centers and some people couldn’t handle doing the onions haha. I am enjoying your snack stories and will have to try a few things out for myself 🙂 Thanks for commenting on my french toast breakfast photos and for following my blog!
Love this recipe idea for red peppers (one of my favorite veggies)! I am a very creative person. I never do stuff over and over…I get bored. I am always inventing new foods and changing my diet and lifestyle. I am going to enjoy sharing in your food adventures!
In my Sci-Fantasy books, there are lots of “food occasions” and they are never about normal food, anymore than are my stories. I can relate to snacking rather than big meals. If you stay hungry you Truly Taste what others totally miss!
Thanks for your creative blog!
Also….. why not turn on the PRINT option from the Sharing Page. That way readers can print your recipe and stories to take to the kitchen!
oh,man! This looks, sounds, and tastes (in anticipation–you know!) absolutely worth the trouble. Cannot wait to grow some of these peppers. What is the genus and species name, if you happen to know it, please?
And thanks for subscribing to my blog. I promise the recipes are coming, have already scheduled them! 🙂
Enjoy while you can! Red pepper season is almost over and soon they will be ridiculosly expensive. Your cold water trick works. It also helps if the onions are wet (especially the cut surfaces) when cutting them. Good blog!
Or you can pop the onions in the freezer. That’s another great way to get the onions chop ready and tear free. 🙂
Great…thanks for the tip!
YUM! This is seriously delish looking! Thanks so much for following The Travel Insider too!