1. Chef

    Oregon Hazelnut Bell Pepper and Leek Sauté

    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...