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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