In small quantities, some hamsters might enjoy parsnips and radicchio as well
as sweet bell peppers and sweet potatoes.
Not exact matches
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red
bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
The green
bell pepper gives this recipe a bit of a crunch where
as the mango and watermelon are softer and
sweeter.
Fabulous
as it is, but i also added a little tofu for creaminess, some leftover
sweet potato and some more red
bell pepper.
Go for nutrient - dense foods that you know are packed full of vitamins and minerals with less calories, such
as avocados, beans, kale, spinach,
bell peppers, Brussels sprouts, mushrooms,
sweet potatoes, eggs, seeds, nuts, barley, oats, quinoa, yogurt, berries, lentils, and fish, lean meat and poultry, if you are not a vegetarian.
We'll be eating celery in my stuffing, potatoes will be mashed, spinach, lettuce,
sweet bell peppers and cucumbers in a salad, kale in my vegetarian Cashew Cream Yam Cannelloni and green beans
as a side dish.
3 tbsp olive oil 2 tsp
sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such
as brisket or chuck are great
as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red
pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red
bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black
pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such
as bratwurst,
sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black
pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green
bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more
as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red
bell pepper, seeded and diced 1 green
bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon
sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt,
as needed for seasoning
This autumn vegetable pasta came about thanks to an abundance of fresh herbs and veggies on a cool, sunny October Saturday: cabbage, leeks, broccolini, red
bell peppers (I know folks think of
peppers as being a summer veggie, but mine tend not to ripen to
sweet,
sweet red perfection until September and beyond — it's mid-October and I still have
bells, poblanos and serranos ripening in the garden).
Creamy without the cream, chockfull of vitamins (I felt
as though the antioxidants were practically leaping from the bowl) and a wonderful way to highlight the naturally
sweet bell peppers.
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped
sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon hot
pepper sauce such
as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
Upon tasting the sauce there was the expected flavor of the
peppers that hit me first, all nice and
sweet n» fruity, clear
as a
bell.
Any variety of
sweet pepper — such
as bell, pimento, or cubanelle — will work.
Combine diced watermelon with other vitamin C - containing ingredients such
as bell pepper and lime juice to make a
sweet and tangy salsa for the spicy grilled chicken.
Vitamin C - packed red
bell peppers are a great addition,
as they get even
sweeter on the grill and a half - cup provides only 14 calories.
I love capsicums (
bell peppers or also known
as red
peppers) because they taste so
sweet.
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.
I notice that red and green capsicum are listed
as low Fodmap but no mention is made of yellow and orange capsicum (
bell peppers) or
sweet pepper in these two colors.
Prepare it: Add to soup; use
as a stuffing for roasted
bell peppers; chill and mix into a salad; mix with
sweet potatoes and bake into quinoa cakes topped with salad, pictured below
Serve with «sweated» onion pieces, green and red and yellow
sweet bell peppers cut in chunks and par - boiled for 3 minutes, then sautéed lightly and quickly in a mix of very hot — but not so hot
as to burn — corn oil and real butter, before baking with the meatballs.
Add a tablespoon of finely chopped
sweet red
bell pepper (always cut
peppers working from skin side to flesh so
as not to have bitter
peppers).