Slice each bell pepper lengthwise and discard the seeds, alternatively trim off each top and discard the seeds (depending on the shape of the pepper).
Seed it, then
slice the bell pepper lengthwise into long strips.
Not exact matches
8 ounces cavatappi pasta 2 ears corn, shucked 1 red
bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved
lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
1 red
bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2» thick pieces 1 zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black
pepper
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved
lengthwise 1 red
bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
4 pounds cucumbers,
sliced 1 / 4 - inch thick — «pickling» or kirby cucumbers work best here 4
bell peppers sliced lengthwise [ok to omit if you don't have them on hand] 3 large onions, thinly
sliced 1cup Diamond Kosher salt [Updated: Why Diamond?
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half
lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red
bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3
bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground
pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint
For fajita bowl 1 tablespoon vegetable oil 1 poblano
pepper, deseeded and
sliced lengthwise 1 small red onion,
sliced 1 red
bell pepper, deseeded and
sliced lengthwise 1 green
bell pepper, deseeded and
sliced lengthwise 1 yellow
bell pepper, deseeded and
sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black
pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered
lengthwise then
sliced across thinly 6 oz yellow squash, quartered
lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Slice the red
bell pepper in half
lengthwise and remove the inner membranes and seeds.
Salad 2 cucumbers, seeded, quartered
lengthwise,
sliced crosswise 1/4 - inch
slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly
sliced Napa cabbage 1 medium red
bell pepper, cut into matchstick - size strips 1 medium yellow
bell pepper, cut into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly
sliced 1 medium zucchini, quartered
lengthwise then
sliced 1 red
bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano
peppers, quartered
lengthwise * 1 green
bell pepper, thinly
sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and
pepper to taste
2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and
sliced thinly 1 medium zucchini, cut
lengthwise into 1 / 4 - inch
slices 2 large or 4 small (1 / 4 - inch thick) red onion
slices 1 medium yellow
bell pepper, seeded and cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and
pepper 4
slices crusty white bread 2 tbsp pesto
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red
bell pepper, thinly
sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved
lengthwise, seeds removed, then
sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
1 zucchini, trimmed and
sliced lengthwise, 1 / 4 - inch thick 1 summer squash, trimmed and
sliced lengthwise, 1 / 4 - inch thick 1 red
bell pepper, quartered
lengthwise 1 orange
bell pepper, quartered
lengthwise 2 ears corn, shucked 1 tablespoon vegetable oil
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly
sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow
bell peppers, stemmed, seeded and thinly
sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery),
sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red
pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red
pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red
bell pepper, cut into thin strips 2 cups thinly
sliced napa cabbage 1 cup thinly
sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved
lengthwise and thinly
sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)
Core and
slice the
bell pepper; peel and
slice the carrot; trim the ends from the cucumber, halve it
lengthwise, and cut each piece into thin strips.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne
pepper 2 teaspoons salt 1 teaspoon freshly ground black
pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half
lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly
sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions,
sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green
bell pepper, seeded and cut
lengthwise into 1 / 4 - inch wide strips * 1 red
bell pepper, seeded and cut
lengthwise into 1 / 4 - inch wide strips * 1 yellow
bell pepper, seeded and cut
lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green
peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
Slice a
bell pepper in half
lengthwise, remove the seeds, and stuff with the salmon mixture.
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered
lengthwise then
sliced across thinly 6 oz yellow squash, quartered
lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Slice the ends off each mini bell pepper and slice in half length
Slice the ends off each mini
bell pepper and
slice in half length
slice in half
lengthwise.
Unrefined, cold - pressed extra-virgin olive oil Sea salt Freshly ground black
pepper to taste 2 sweet
bell peppers, cut in half, cored and halves cut in half 2 medium zucchini, trimmed and
sliced lengthwise in half or into thirds 1 medium eggplant, trimmed and
sliced crosswise into 1/2 - inch
slices 1 red onion, cut cross-wise into 1/4 - inch
slices