Real Recipes From Real Home Cooks ®

broccoli rainbow mini swt peppers, tom & onions

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I love taking advantage of a bargain & using left overs, broccoli was on sale, I had mini sweet peppers left over, so decided to create something to combine them all together. This is what I came up with and it was ahh so good. The blending of the veggies and unique flavor combination from the garlic, onion powder, lemon pepper, & italian seasoning made this a very tasty & colorful side dish item for the dinner table. It was the first thing that I ate all of before tasting the other food items, even the Prime Rib. I shared 2 plates with my neighbor & her husband.

(1 rating)
yield 6 -8 depending on appetite
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For broccoli rainbow mini swt peppers, tom & onions

  • 2 pkg
    broccoli crowns, washed & cut into bite size pieces
  • 1 lg
    onion sliced into onion rings
  • 1 1/2 c
    mini sweet peppers (red,yellow, orange) cut into rings, deseeded
  • 1 Tbsp
    each butter & olive oil
  • 1/2 tsp
    salt , or to taste
  • 5-6 clove
    garlic, minced
  • 1 tsp
    lemon pepper
  • 1 tsp
    italian seasoning
  • 2 tsp
    onion powder
  • 1 Tbsp
    garlic powder
  • 1/2 c
    french fried onion rings, garnish
  • 3
    mini sweet peppers, halved & deseeded for garnish
  • 3-4 md
    tomatoes chopped into large chunks

How To Make broccoli rainbow mini swt peppers, tom & onions

  • 1
    Heat a large pot or skillet with water till boiling. Then add broccoli & stir till it becomes a bright green about 3 minutes or so. Strain into a colonder. Then place in a bowl of ice water to stop the cooking process. Drain when needed to add to skillet.
  • 2
    Add olive oil & butter in same skillet, & heat till butter melts.
  • 3
    Add the pepper rings, tomatoes, minced garlic onion & spices, cook just till tender.
  • 4
    Add the broccoli & stir to combine. Spray a 3-4 quart casserole dish with cooking spray, add the sauteed veggies.
  • 5
    Top with shredded parmesan cheese. Garnish with french fried onion rings, & mini sweet pepper halves. Serve immediately while still hot. Or you can prepare ahead and pre heat when ready to serve.
  • 6
    I forgot to mention that the tomatoes I added to this dish was left over from the cored tomatoes in my STUFFED TOMATO CUPS, I will be posting the recipe for it real soon. I hate wasting food, so it really came in handy for this broccoli dish.

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