Slice each bell pepper in half, remove the stem, and scrape out the seeds.
Slice the bell pepper in half from top to bottom, discard the stem and seeds, and dice.
Slice the bell pepper in half, remove the stem and seeds, and peel into thin strips as well using a flat blade vegetable peeler.
Slice a bell pepper in half lengthwise, remove the seeds, and stuff with the salmon mixture.
Slice bell peppers in half, and remove seeds and ribs.
Not exact matches
To layer a bit more of a mediterranean taste I added some thinly
sliced roasted red
bell pepper left over
in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
Shiitake & Red
Bell Pepper (
In honor of Amy) Omit onions, use half the amount of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red
bell pepper for 5 minutes
I'll never pass on a bowl of delicious garlickly hummus, dunking
in carrots,
bell pepper, or
slices of warm pita.
(You can also add
in some
sliced olives, or diced onion or
bell pepper.)
Toss tomatoes, roasted red
bell pepper slices, capers and parsley leaves
in a large bowl with the olive oil, lemon juice and lemon zest.
Filling: 2 red
bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) Peel and
slice the onions thinly 2) De-seed red
bell pepper and cut into small cubes 3) Saute red
bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red
bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt,
pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour
in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes
in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake
in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
I made this salad yesterday with thinly
sliced red and yellow
bell peppers and red onion, and without the peanuts (because I was
in a hurry and the peanuts are buried
in the chest freezer).
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red
bell peppers (or rough equivalent
in mini
bell peppers), seeded and
sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno
pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and
pepper to taste
Start by cutting up the
peppers into fairly thin length-wise strips, about 1 cm (1 / 4 - inch) wide, following the directions
in our post on «how to
slice a
bell pepper ``.
Arrange the tomato
slices and
bell pepper pieces
in a single layer on the other baking sheet, season with
pepper.
Add
in the garlic, onion,
bell peppers, and
sliced sausage.
Thinly
sliced green
bell peppers, roasted red
peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked
in a skillet until soft, tender and juicy.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black
pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2
bell peppers (orange and yellow) each cut
in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on
in half
in wide
slices
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.
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
I used a package of ground chicken, two carrots, a zucchini, a package of
sliced mushrooms, a small onion, and a
bell pepper (all minced
in the food processor.).
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and
pepper in olive oil until soft
in a pan, then 2) took half a red
bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used
sliced tomatoes instead of red
bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille
in.
3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly
sliced 1 green
bell pepper, finely
sliced in short strips 1 long red chilli, finely
sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green
bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot,
sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil
in a pot, reduce the heat and simmer for 30 minutes.
1 tablespoon vegetable oil 1 small onion, peeled and thinly
sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red
bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut
in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black
pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black
pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
Add the next ingredients
in the following order:
sliced bell pepper, shredded coconut, curry powder, then pepitas.
That's just
sliced green
bell peppers and sweet onion seasoned with garlic powder, cumin, salt,
pepper, and fresh lemon juice, then sizzled
in vegetable oil until caramelized and lightly charred.
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green
bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly
sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick
slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black
pepper 1 sprig oregano, leaves minced
I placed 2 - 3
slices of the varying
bell peppers, a few
slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1 / 10th of the amount I have
in total).
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine
in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red
bell pepper 2 - 3 tbsp butter or olive oil spread salt and
pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
6 - 7oz salmon filet, cut
in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red
bell pepper, sweet yellow
bell pepper,
sliced scallions or chopped purple onion 2 oz
sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto
in place of dip, if desired.
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.
The roasted veggies
in the recipe are
bell peppers and onions, but feel free to experiment with other thinly
sliced roasted vegetables.
Then just shred the sprouts (some stores have bags of shredded brussels sprouts),
slice some green onions, a little red
bell pepper for color, toss
in some chopped peanuts, top with a piece of grilled salmon and your good to go.
Slice zucchini and aubergine into 1 cm rounds, cut
bell pepper into 4 - 6 pieces and place them
in a single layer on a baking tray (I used two trays).
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white
pepper 3 oz cellophane noodles, soaked
in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red
bell pepper 3 shallots, thinly
sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
In a large Dutch oven, add the oil and cook the
sliced bell peppers until charred, about 5 minutes.
2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion
sliced 1/2 medium red
bell pepper sliced 1/2 medium green
bell pepper sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne
pepper (optional) 2 Roma tomatoes cut
in 4 2 oz of water or broth (chicken, vegetable, beef or bone) Salt and
pepper to taste
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once
in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red
bell pepper, chopped 1/2 green
bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Seal the sweet onion and
bell pepper slices in a foil packet (I used two packets), poke some holes
in the top, and set over the heat on the grill for about 20 minutes.
Grilled Stone Fruit Gazpacho Grill
sliced peaches, nectarines or plums over high heat until just barely warmed through, then puree
in a blender with some cucumber, red
bell pepper, onion, a dash of sherry vinegar, salt,
pepper and ice.
Add small amounts of other veggies if you'd like — thinly
sliced mushrooms or red
bell pepper are good
in this, too.
Place thinly
sliced chicken,
bell peppers, and onions
in a large bowl and sprinkle with the spices tossing until everything is well coated.
2 tablespoons tequila lime seasoning (available at most grocery stores
in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly
sliced 1 red
bell pepper,
sliced 1 yellow
bell pepper,
sliced salt and
pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups grated low - fat
pepper Jack cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green
bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
It is made from
slices of sirloin, so it's using Green me, and of course has all of the necessary ingredients that go into a Philly steak, such as a
bell peppers in multiple colors, and an onion.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut
in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne
pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red
bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno
pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red
bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow
bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black
pepper (to taste)
Variation: Use other vegetables
in place of the ones suggested here — try corn kernels, diced carrots,
bell peppers, green beans,
sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.