Sauteed Red Peppers with Asiago
Delicious and easy, these Sauteed Red Peppers with Asiago are a simple five ingredient appetizer. Oh and might I mention that of those five ingredients, two of them are the cheese and the crackers you serve with the peppers! So what we have here are red peppers, olive oil, seasonings, Asiago cheese and crackers. Simple but oh so good!
Years ago our family was on a beach trip and we were in the kitchen cooking up some fresh seafood. A friend of ours quickly whipped this dish up with a couple of red peppers from the fridge. Ever since then we make it on a regular basis, all year round. I always seem to have a couple of peppers on hand.
Feel free to experiment with seasonings–a sprinkle of Anything but the Bagel seasoning is a nice addition. And you can definitely use orange or yellow peppers. Green peppers are not my favorite, as they can be bitter. I also encourage you not to substitute the Asiago cheese. The Asiago really pairs nicely with the peppers. For crackers, you can use a simple round cracker, whole wheat cracker, or gluten free cracker. My fave is a Nature’s Own round cracker (similiar to a Ritz cracker).
These perfectly seasoned peppers can also be tossed in with some roasted broccoli, should you have any leftovers. I have also added them to soups and salads. Yummy!
Sauteed Red Peppers with Asiago
Ingredients
- 1 Tbsp olive oil
- 2 red bell peppers
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp dried parsley
- pinch of crushed red pepper flakes
- kosher salt and black pepper
- 1 wedge Asiago cheese cut in bite sized slices
- round crackers of choice
Instructions
- Slice the red peppers into thin strips then cut these strips in half or thirds to fit on crackers easily.
- Heat oil in skillet over medium heat. Add peppers and season with garlic powder, basil, parsley, crushed red pepper and salt and pepper. Saute over medium heat for about 10 minutes. I like to cover the skillet partially to make sure the peppers heat evenly. Garnish with chopped fresh basil or parsley if desired.
- When peppers are tender, serve on round crackers of choice on top of a slice of Asiago cheese. Keep warm over low heat. Enjoy!