BRUSSELS SPROUTS IN STEWED TOMATOES
Ingredients
1 pound Brussels Sprouts, washed, halved (about 18 to 24 small spouts)
1 can (14.5 ounces) stewed tomatoes, or about 2 cups homemade stewed tomatoes
1/4 cup chopped green bell pepper ( I used Sweet Orange )
1/2 teaspoon dried leaf oregano (I used an Italian Seasoning blend)
1/4 teaspoon freshly ground black pepper
salt, to taste
Wash the Brussels sprouts thoroughly. Remove any loose or discolored outer leaves or any that show signs of insect damage.
Cut the Brussels sprouts in half, or if large, into quarters.
In a medium saucepan, combine the stewed tomatoes, bell pepper, oregano, and freshly ground black pepper Taste and add salt, as needed.
Bring to a simmer over medium heat; cover and simmer for 5 minutes.
Add the prepared Brussels sprouts. Cover and continue cooking for about 10 to 15 minutes, or until the sprouts are tender.
Ingredients
1 pound Brussels Sprouts, washed, halved (about 18 to 24 small spouts)
1 can (14.5 ounces) stewed tomatoes, or about 2 cups homemade stewed tomatoes
1/4 cup chopped green bell pepper ( I used Sweet Orange )
1/2 teaspoon dried leaf oregano (I used an Italian Seasoning blend)
1/4 teaspoon freshly ground black pepper
salt, to taste
Wash the Brussels sprouts thoroughly. Remove any loose or discolored outer leaves or any that show signs of insect damage.
Cut the Brussels sprouts in half, or if large, into quarters.
In a medium saucepan, combine the stewed tomatoes, bell pepper, oregano, and freshly ground black pepper Taste and add salt, as needed.
Bring to a simmer over medium heat; cover and simmer for 5 minutes.
Add the prepared Brussels sprouts. Cover and continue cooking for about 10 to 15 minutes, or until the sprouts are tender.
