Oregon hazelnut bell pepper & leek saut‚

Yield: 4 Servings

Ingredients:

2 Red bell peppers
2 Green bell peppers
2 Leeks
2 tb Butter
1/2 c Roasted & chopped hazelnuts

Instructions:

-(Oregon hazelnuts) Salt & pepper to taste Yield: 4 to 6 servings. Cut the peppers into thin strips. Slice the leeks on the diagonal into 1/2-inch pieces. Melt butter in a medium saut‚ 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. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board