1 tablespoon olive oil
1 small onion, halved or thinly sliced
1 medium yellow bell pepper, thinly sliced
1 large red onion, cut into thick rings
2 slices white bread
2 large potatoes, peeled and cubed
1 medium soda-packed green hot pepper
1 medium sweet onion, chopped
1 large zucchini, halved
1 red bell pepper, thinly sliced
1/2 cup uncooked white rice flour
1/2 cup packed brown sugar
1/4 cup grated Parmesan cheese
2 tablespoons beer
1/4 teaspoon ground nutmeg
1 cup chopped almonds
salt to taste
Heat olive oil in a large skillet over medium heat. Saute onion slices until golden. Saute bell pepper and red onion for 3 minutes. Serve with bread cubes, potatoes and 1 large soda-packed green hot pepper on a separate plate.
Remove vegetables from steam and let cool. Cut into 1 1/4 inch slices. Reserve 1 of chopped vegetables.
Over medium heat, cook hot peppers until they are very hot and slightly opaque. Remove from heat, place on a piece of wax paper, insert thermometer in center, and warm in warm water for 1 hour, or until vegetables are tender. Stir onion/bell pepper into veggie mixture, then stir in seasoned bread cubes, salt, and pepper flakes. Simmer until vegetables are still tender, about 10 minutes.