In a mixing bowl, mash avocado, and
add diced red bell pepper, lime juice, cilantro, cumin, and salt.
Once the oil get's hot, add the diced onions to the pan and cook for about 4 minutes, then add the minced garlic, mix with the onions and then
add the diced red bell peppers, mix everything together and cook for about 5 minutes
Not exact matches
I
added 1 inch
diced red bell pepper as well as a teaspoon of garam masala.
Add onion,
red bell pepper, cannellini beans,
diced tomatoes, corn, cumin, cayenne and salt to slow cooker.
Then
add chopped onion and
red bell peppers, cannellini beans,
diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow cooker.
- Next,
add in the
diced onion and
red bell peppers, and saute those together with the ground beef for about 3 - 4 minutes;
add in the garlic and stir to incorporate, and once that becomes aromatic,
add in the tomato paste and stir, and cook the mixture for a minute or two.
1
red bell pepper 1 yellow
bell pepper 1 stick celery 3 skinned carrots 1/2
diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of
pepper Optional:
Add a few dashes of chili flakes
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1
red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon
red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt
added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (
red or white),
diced small 1 jalapeño
pepper, seeded and minced (
add more to taste) 1 medium
red bell pepper,
diced small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
I stuck with the celery and
red onions which you'll traditionally find in a tuna salad, but to get those Caribbean flavors I
added some
diced mangoes, sweet
bell peppers, adobo chipotle
pepper, habanero, and jerk seasoning.
I also
added diced celery,
red and green
bell pepper, and winter squash to
add sweetness.
Once quinoa has cooled,
add any combination of the following: 1
red or yellow
bell pepper,
diced 1 cucumber,
diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2
red onion,
diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese
extra-virgin olive oil 1 yellow onion, finely
diced 3 garlic cloves, minced 1 bay leaf 2
red bell peppers, cored, seeded, and finely
diced 1/2 of a green
bell pepper, optional —
adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely
diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black
pepper, to taste
The only other thing which I'd
add into this recipe are some
diced green (or)
red bell peppers.
In the same skillet,
add a medium
diced onion and a
diced red bell pepper.
Add 1 chopped onion, 1
diced green
bell pepper, a
diced red bell pepper, and 3 - 4 cloves of mined garlic to your Instant Pot and lightly SAUTE the veggies in a small amount of water, veg broth, or even the juice from a can of drained pinto beans until softened.
You can vary this by sautéing onions, mushrooms,
diced red bell peppers or other vegetables first, then
adding the other ingredients.
Made as written except I just
diced a
red bell pepper and
added it at the end rather than roasting.
Add 1/4 cup of seeded and
diced red bell pepper along with the onion.
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans
diced tomatoes, no sodium
added, undrained) 1 cucumber, peeled and seeded 1 small
red onion, finely chopped 1
bell pepper (
red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup
red wine vinegar Juice of 1 lemon 1/2 teaspoon
pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon
red pepper flakes (optional)
Add the
red bell pepper,
diced mushrooms and eggplant.
Very delicious way to get someone to eat veggies... I used olive oil instead is sesame oil and I
added diced tomatoes,
red and green
bell peppers, I used freshly grated ginger because I didn't have ground ginger.....
1 T. olive oil 2 c. onion,
red, chopped (1 onion) 1 c.
bell pepper, green,
diced 1 c.
bell pepper,
red,
diced 3 T. jalapeño, finely chopped (2 jalapeño
peppers) 1 whole garlic head, peeled and minced 1/4 c. tomato paste, no - salt -
added 4 c. vegetable broth, organic, divided 1 tsp.
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green
bell pepper, chopped3 cloves garlic, minced2 chipotle
peppers *, finely chopped1 can (28 ounces) no salt
added fire - roasted
diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon
red pepper flakesFreshly ground black
pepper, to taste Heat oil in a large Dutch oven over medium - high heat.
Add carrot,
red bell pepper, and
diced chile
pepper, and saute, stirring frequently, for another couple of minutes.
Added half a green
bell pepper,
diced, and maybe 1/4
red onion on top.
1) Wash &
dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast
diced onions and eggplant for a few minutes, stirring well 7)
Add in green
peppers and stir for 2 minutes 8)
Add in
red peppers and stir for another 2 -3 minutes (I
added red peppers last so the
red color would remain vibrant) 9)
Add salt &
pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
Add a cup of
diced mixed vegetables, like onions, spinach,
red bell peppers, and mushrooms.
One, as a dip; just don't make it quite as thick and
add finely
diced sweet
red, orange, or yellow
bell pepper, plus finely
diced ripe olives, along with minced onions.
Turkey & Veggies Lettuce Wraps Recipe Ingredients: 1 lb organic ground turkey 3 leaves organic romaine lettuce 2 TBS
diced red onion 1 small organic zucchini,
diced 1 small organic
red bell pepper,
diced 1 small organic yellow
bell pepper,
diced 2 TBS organic cold pressed coconut oil sea salt &
pepper to taste Directions: On medium heat,
add 2 TBS coconut oil to a sauté pan and melt.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1
red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon
red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt
added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled &
diced ● 5 tablespoons avocado oil ● 2
bell peppers, sliced ● 1
red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed &
diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar
added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño
pepper, seeded and
diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large
red or orange
bell pepper, seeded and
diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice,
diced 1 cup vegetable broth 1 cup water (
add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground
pepper to taste