Oregon hazelnut bell pepper & leek saut‚

4 Servings

Ingredients

Quantity Ingredient
2 Red bell peppers
2 Green bell peppers
2 Leeks
2 tablespoons Butter
½ cup Roasted & chopped hazelnuts (Oregon hazelnuts)
Salt & pepper to taste

Directions

Yield: 4 to 6 servings.

Cut the peppers into thin strips. Slice the leeks on the diagonal into ½-inch pieces. Melt butter in a medium saut‚ pan. Add the peppers and the leeks; cook over medium heat for a minute or two. Add hazelnuts, and continue cooking for another five minutes. Add salt and pepper, to taste.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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