Added some diced red pepper for color, a little more corn than was called for, and served with homemade tartar sauce!!!!! (yes, as you suspected, no cilantro in the house!!)
added diced red pepper, and instead all mozzarella, I used a combination of mozzarella and Monterey Jack with Jalepeno.
And I also
added diced red pepper.
Cook diced onion on med - high heat 2 minutes,
add diced red pepper, cook about 1 minute more until vegetable are soft.
If desired,
add diced red peppers to the mix as well.
Add the diced red pepper, red onion and jalapeño to the skillet and cook until the red pepper begins to soften.
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary,
red pepper flakes, marjoram, parsley) salt and
pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
I
added 1 inch
diced red bell
pepper as well as a teaspoon of garam masala.
Add diced tomato, artichoke hearts, potatoes, water,
red pepper flakes, and sazon seasoning.
to die for!!!! I
added broccoli slaw (chopped a bit finer), and a can of water chestnuts (
diced fine) in addition to the green beans, scallions, cucumber and radishes, and cumin &
red pepper flakes to the dressing.
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.
So I drained and rinsed the
diced tomatoes and opted not to
add any
red pepper flakes as I am not a fan of hot and spicy.
Add diced celery, orange or
red pepper, onion, cucumber, cilantro, salt,
pepper, crazy salt, chile flakes, green chiles and mayonnaise.
- 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.
Add in roasted
diced red peppers for more flavor.
I rubbed the cubed pork butt with a spice mixture, seared it off in two batches,
added a chopped onion, half a
red pepper, a few dried chiles, some garlic and a can of
diced tomatoes.
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
Then small,
diced chunks of pineapple, mango,
red pepper and cucumber is
added giving it sweeter tones.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery,
red pepper and canned tomatoes in my blender,
added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
And for a vegetarian twist, you can marinate
diced tofu in lime juice or
add chopped
red and green
peppers.
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
cans of chunk light tuna in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp
diced onion Salt and
pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and
add both cans into a...
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.
Dice the
red pepper and
red onion and
add them into the bowl.
A few additions I made:
added a
diced green
pepper, cumin, and a splash of
red wine vinegar (at the very end).
I also
added diced celery,
red and green bell
pepper, and winter squash to
add sweetness.
Add diced tomatoes and
red pepper flakes.
Our pasta dish can be as simple as the one presented here, or modified by
adding diced avocado, chopped
red onion, sliced black olives and chopped roasted
peppers.
8 oz mushrooms,
diced 1 onion,
diced 1/2
red pepper,
diced 1 Tbsp balsamic vinegar 1 tsp cocoa powder 1 tsp smoked paprika (I actually forgot to
add the smoked paprika in the video = (1 tsp Braggs liquid amino acids
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1
red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I
added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
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
Feel free to also
add any extra veggies that sound good to the base recipe above — we love roasted broccoli, sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes,
diced red pepper, corn, and grilled zucchini / squash in the Summer.
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
On the advice of previous reviewers, I
added some cooked bacon, bacon fat and
red pepper flakes to the braise, used the juice of a whole lemon and garnished with fresh
diced tomato.
The only other thing which I'd
add into this recipe are some
diced green (or)
red bell
peppers.
Feel free to
add any extra veggies that sound good to the base recipe above — we also love roasted sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry tomatoes,
diced red pepper, sweet corn, and grilled zucchini / squash in the Summer.
In the same skillet,
add a medium
diced onion and a
diced red bell
pepper.
Dice the onion and
red pepper and
add to the vegetables.
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.
I made some modifications: — no eggs — I
added some shredded carrots and
diced red pepper.
Add 1/4 cup of seeded and
diced red bell
pepper along with the onion.
Add the
diced tomatoes, salt,
pepper and
red pepper flakes.
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 in
diced red onion, chopped cilantro leaves, sea salt, black
pepper, and a light sprinkling of garlic powder.
Add the
red bell
pepper,
diced mushrooms and eggplant.
In a mixing bowl, mash avocado, and
add diced red bell
pepper, lime juice, cilantro, cumin, and salt.