fbpx

Sweet and Smoky Red Peppers with Olive Crumble

20 mins Serves #STARFineFoods Ingredients: 3 Tbsp. STAR Original Olive Oil, divided 2 large red peppers cut into 1/3 inch strips 1 tsp. ground cumin 1/2 tsp. smoked Spanish paprika 1/4 tsp. salt 1/4 tsp freshly ground black pepper 3 Tbsp. STAR Balsamic Vinegar 1 Tbsp. fresh orange juice 1/2 tsp. honey 1 clove garlic 1/3 cup fresh mint leaves 1/2 cup STAR Pimiento Stuffed Manzanilla Olives 3 Tbsp. chopped almonds 1/4 cup crumbled feta cheese 1/4 tsp. grated orange zest Instructions:

In a 12 inch skillet, heat 1 Tbsp. of olive oil over medium-high heat until it is hot but not smoking. Add pepper strips, cumin, paprika, salt and pepper and sauté, stirring until peppers are softened, 4-5 minutes.

Reduce heat to medium and add vinegar, orange juice and honey, stirring occasionally, until liquid is reduced and peppers are coated and caramelized, approximately 8 minutes. Remove from heat.

Crumble

Pulse garlic in food processor. Add mint leaves and olives. With motor running, slowly add remaining 2 Tbsp. olive oil. Remove bowl from processor and stir in chopped almonds, feta and orange zest.

Transfer peppers to serving bowl and top with crumble.

Sweet and Smoky Red Peppers with Olive Crumble

 #STARFineFoods

Ingredients

  • 3 Tbsp. STAR Original Olive Oil, divided
  • 2 large red peppers cut into 1/3 inch strips
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked Spanish paprika
  • 1/4 tsp. salt
  • 1/4 tsp freshly ground black pepper
  • 3 Tbsp. STAR Balsamic Vinegar
  • 1 Tbsp. fresh orange juice
  • 1/2 tsp. honey
  • 1 clove garlic
  • 1/3 cup fresh mint leaves
  • 1/2 cup STAR Pimiento Stuffed Manzanilla Olives
  • 3 Tbsp. chopped almonds
  • 1/4 cup crumbled feta cheese
  • 1/4 tsp. grated orange zest

Instructions

1

In a 12 inch skillet, heat 1 Tbsp. of olive oil over medium-high heat until it is hot but not smoking. Add pepper strips, cumin, paprika, salt and pepper and sauté, stirring until peppers are softened, 4-5 minutes.

2

Reduce heat to medium and add vinegar, orange juice and honey, stirring occasionally, until liquid is reduced and peppers are coated and caramelized, approximately 8 minutes. Remove from heat.

3
Crumble

Pulse garlic in food processor. Add mint leaves and olives. With motor running, slowly add remaining 2 Tbsp. olive oil. Remove bowl from processor and stir in chopped almonds, feta and orange zest.

4

Transfer peppers to serving bowl and top with crumble.

1

In a 12 inch skillet, heat 1 Tbsp. of olive oil over medium-high heat until it is hot but not smoking. Add pepper strips, cumin, paprika, salt and pepper and sauté, stirring until peppers are softened, 4-5 minutes.

2

Reduce heat to medium and add vinegar, orange juice and honey, stirring occasionally, until liquid is reduced and peppers are coated and caramelized, approximately 8 minutes. Remove from heat.

3
Crumble

Pulse garlic in food processor. Add mint leaves and olives. With motor running, slowly add remaining 2 Tbsp. olive oil. Remove bowl from processor and stir in chopped almonds, feta and orange zest.

4

Transfer peppers to serving bowl and top with crumble.

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Related Recipes

Newsletter Sign-Up

Get tasty recipes, cooking tips and great offers from STAR.