Melted Peppers & Dags


Mickey O'Neil:


J'like dags?

Tommy: 

Dags?

Mickey O'Neil: 

What?

Mickey O'Neil's Mother:

Yeah, dags.

Mickey O'Neil:

Dags, ya like dags?

Tommy:

Oh, dogs. Sure, I like dags. I like caravans more.







Melted Peppers + Dags Recipe

Dinner and a movie. Snatch and an updated old family favorite appropriate for the film (Irish Catholic Scottish Russian-Polish Jewish inspired). Confused? Not as much as I am untangling the threads of my own heritage bundle, I'm sure. All you need to know is how good it tastes. How the peppers literally melt in your mouth. The trick is slow-cooking. Throw this together early in the afternoon and rent a movie. One of Brad Pitt's best.

Ingredients:

1 tablespoon olive oil
1 sweet onion, peeled, chopped
4 cloves garlic, chopped
1 large red pepper, cored, cut into strips
1 large yellow or orange pepper, cored, cut into strips
2 green bell peppers, cored cut into strips
1 28-oz can Muir Glen Fire Roasted Tomatoes [or plum tomatoes], with juice
A handful of grape or cherry tomatoes
1 cup broth
2-3 tablespoons balsamic vinegar
1-2 teaspoons dried Italian Herbs [oregano, thyme, marjoram]
2 teaspoons dried basil
Fresh ground black pepper, to taste
4 large Kosher hot dags, sausages, brats or vegan dags (in other words, Babycakes, any dag you choose), sliced into coins

Instructions:

In a slow cooker, combine all of the ingredients and cook on low [according to manufacturer's instructions] until the peppers are so tender they break apart with a wooden spoon.

Serve over buttered brown rice or split baked potatoes, or mashed potatoes. Terrific on brown rice noodles.


Serves 4.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina

14 comments:

  1. Anonymous13:40

    Unfortunately, my insurance will not cover genetic testing. Maybe one day I'll shell out the money myself. Thanks for all your great recipes! It sure helps to know that we can feast even without that nasty gluten.

    ReplyDelete
  2. Hi Karina!

    I know this is an old recipe but I wanted to add that I just tried Wellshire Premium Beef Franks at Whole Foods (they had a tasting). The package says "gluten-free" on the label and they are all-beef and *fabulous*.

    I can't wait to try this recipe and I love that it's for the crockpot!

    Take care,
    M

    ReplyDelete
  3. Hi ~M! I love it when you find old posts! Thanks for sharing the hot dog tip. I'll look for them in Whole Foods this week. Be well- stay cool.

    Karina

    ReplyDelete
  4. Carrie Hein11:23

    Hi Karina, this recipe looks so good, but I don't have a slow cooker. Can I replicate this in a dutch oven or a rice cooker?

    And thanks for all the great recipes. I've been reading for a long time now.

    Carrie

    ReplyDelete
  5. Hi Carrie- Absolutely. I've made it in a dutch oven. Just cover it, bring it to a simmer, and keep it on low heat at a gentle simmer until the peppers melt and get very soft. This might take an hour or so. Check it every twenty minutes and add a little liquid if you need to, to keep it from sticking on the bottom.

    Karina

    ReplyDelete
  6. My parents aren't huge pepper fans...what do you think about subbing 3 of the peppers with a savoy cabbage? I have a huge craving for the tomatoey crockpot hot dog goodness! Thanks Karina!

    ReplyDelete
  7. Hi ~M! I've made this basic idea with onion + garlic, shredded cabbage, dags, sweet potatoes, and the Muir Glen Tomatoes with the other seasonings listed. Very tasty. Would that work?

    Karina

    ReplyDelete
  8. Yes, that sounds amazing! Thanks!

    ReplyDelete
  9. This sounds delish. You say cook in slowcooker on low. BUT for how long? Thanks.

    ReplyDelete
  10. Hi Anna- It depends upon your slow cooker- size affects timing. Combine all of the ingredients and cook on low [according to manufacturer's instructions] until the peppers are so tender they break apart with a wooden spoon. Anywhere from 4 to 6 hours- depending. If you like peppers really tender, it may take longer. Karina

    ReplyDelete
  11. Thanks so much Karina. I love your blog. Don't have a problem w/gluten BUT I look for ways to stay healthy and cutting as much gluten from my diet as I can seems like a good thing! Am making the cilantro pesto (de esteban) tonite! does it freeze well?

    ReplyDelete
  12. Hi Anna- To be honest, we've never had enough leftover pesto to freeze- so I haven't tried freezing it. I have heard of people freezing pesto in ice cube trays. Worth a try? Take care! Karina

    ReplyDelete
  13. Good Afternoon,

    My question is; where can I find the Nutritional Information Per Serving for the gluten free recipe for the Maple Frosted Pumpkin Cake which I just printed ? Is it possible to have the info with each gluten recipe ?
    thank you for your time.
    lizzy

    ReplyDelete
  14. Lizzy, No, sorry. I don't have software for nutritional analysis. Unfortunately, most programs do not include alternative gluten-free flours such as sorghum, millet or quinoa flours. Perhaps you can find a program on-line? Best, Karina

    ReplyDelete

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