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Oregon Side Dish Recipe 

Oregon Hazelnut Bell Pepper & Leek Sauté

Serves 4 to 6

  • 2 red bell peppers
  • 2 green bell peppers
  • 2 leeks
  • 2 tablespoons butter
  • 1/2 cup roasted & chopped Oregon hazelnuts
  • salt & pepper to taste

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.

Recipe from Oregon Hazelnut Commission

 

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