Not exact matches
for the
toppings, marshall picked
orange and yellow
bell peppers and..
I poured the blue cheese sauce over riccioli pasta and
topped with a brunoise, which is a blend of similarly - sized and shaped diced vegetables (I used
orange bell peppers, crimini mushrooms, zucchini, jiacama and carrots).
To roast the yellow or
orange bell pepper, heat oven to 400 degrees F. Roast one pepper on a tray for 15 to 20 minutes or until blistered on
top side.
Of course these are awesome but we need
toppings to call these loaded nachos, so I went with very thinly sliced purple cabbage, cilantro (duh), corn, cherry tomatoes, spring onions,
orange bell pepper and last but not least some pieces of tempeh bacon.
1 1/2 cups chopped carrots 2 cups chopped sweet
bell peppers (a mixture of yellow, red and
orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to
top the stew with.
Recent, i had amazed about Guavas and
bell pepper, both of them is very huge with vitamin C and antioxidants, even more than
orange, but i wondered that why do they never appear in some
Tops.
and the
orange - ish
top with
bell denim is my fav.