2 red bell peppers
2 green bell peppers
2 leeks
2 tablespoons butter
1/2 cup roasted and chopped Oregon hazelnuts
Salt and pepper, to taste
Servings: 6
Cut the peppers into thin strips. Slice the leeks on the diagonal into 1/2-inch pieces. Melt butter in a medium sauté 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.
Makes 4 to 6 servings.
2 green bell peppers
2 leeks
2 tablespoons butter
1/2 cup roasted and chopped Oregon hazelnuts
Salt and pepper, to taste
Servings: 6
Cut the peppers into thin strips. Slice the leeks on the diagonal into 1/2-inch pieces. Melt butter in a medium sauté 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.
Makes 4 to 6 servings.