2 - 3 Tablespoons Chobani 1/2 ripe avocado sliced and
diced bell peppers diced watermelon 2 whole wheat pitas goat cheese or feta crumbles optional: nut pieces such as walnuts or pecans; sunflower seeds
Not exact matches
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1
bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and
diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
6 cups watermelon, seeded and
diced in 1 - inch
dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red
bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili
pepper juice from 2 limes handfull of fresh basil salt & black
pepper
The Oh Captain, My Captain is made with their sweet and savory sauce, cheese, pepperoni, spicy sausage, chicken,
bell peppers,
diced onions, and mild wing sauce on a garlic crust.
1 orange
bell pepper,
diced 1/2 cup crushed tortilla chips
1 tablespoons olive oil 1 small yellow onion,
diced 1 red
bell pepper,
diced 1 jalapeno
pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves garlic
I added 1 inch
diced red
bell pepper as well as a teaspoon of garam masala.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet onion 4 medium garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green
bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
(You can also add in some sliced olives, or
diced onion or
bell pepper.)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large
bell pepper (I used a red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black
pepper
vegetable oil 1 large white onion, roughly chopped 1 medium red
bell pepper, roughly chopped 1 medium green
bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can
diced tomatoes with juice 1/2 tsp.
1 1/4 cups apple cider vinegar 3/4 cup dark brown sugar 1 teaspoon salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black
pepper 1/2 teaspoon red
pepper flakes 1 pound ripe tomatoes,
diced 1 red
bell pepper, seeded and
diced 3/4 cup chopped scallion greens
Most often, a couple of tablespoons are sprinkled over ground turkey or beef and a little bit of vegetables (corn,
diced tomatoes or
bell peppers, some hidden mushrooms — whatever I have on hand) for a quick taco dinner.
Other filling ingredients you could add to the mixture:
diced bell peppers, cooked brown rice, frozen corn kernels, another variety of beans, etc!
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely
diced 1 red
bell pepper, core and seeds removed, finely
diced 1 yellow
bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red
bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
boneless / skinless chicken breast, sliced Canola or vegetable oil 1/2 medium onion,
diced 1 red
bell pepper, cut into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *
I also
diced up 1/2 cup roasted red
bell pepper.
Add onion, red
bell pepper, cannellini beans,
diced tomatoes, corn, cumin, cayenne and salt to slow cooker.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion,
diced large 3 cloves garlic, minced 1 heaping cup sweet red
peppers,
diced large (or one red
bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black
pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
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.
150g (5oz)
bell peppers (2 different colours will make the salad look more colourul),
diced to corn size pieces
olive oil 1 small onion,
diced 1 small red
bell pepper,
diced 1 small green
bell pepper,
diced 3 cloves garlic, minced 2 Tbsp.
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large red onion,
diced 1 small or 1/2 large red, yellow, or orange
bell pepper,
diced 1 jalapeno,
diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
chicken andouille, sliced 1 large onion, thinly sliced 1 red
bell pepper,
diced 1 green
bell pepper,
diced 1 Tbsp.
1 tablespoon olive oil 1 pound 93 % lean ground beef 2 medium onions,
diced 8 cloves garlic, minced 1/3 cup chili powder 1 tablespoon ground cumin 2
bell peppers,
diced 8 ounces cremini mushrooms, chopped 16 ounces tomato sauce 2 (15 - ounce) cans
diced tomatoes 2 (15 - ounce) cans kidney beans, drained and rinsed 1 jalapeno, seeds removed and minced (optional)
2 cups finely
diced baked ham 2 tablespoons sweet pickle relish 1/4 cup mayonnaise 2 tablespoons Dijon mustard Half medium onion, finely
diced 2 celery stalks, finely
diced Half a
bell pepper, finely
diced Salt and black
pepper to taste
For garnishes you'll need a large leaf of Romaine lettuce,
diced grape tomatoes, sliced black olives,
diced green
bell pepper,
diced red onion, and shredded cheddar cheese.
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely
diced red onion Equal amount
diced red
bell pepper 1 finely
diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated
Pepper Jack cheese 2 tablespoons butter Salt
Pepper
Feel free to toss in
diced sweet
bell peppers, carrots, celery etc. along with your favorite beans to make this filling and nutritious.
1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1
bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of
diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
for Salsa Fresco 500g tomatoes (
diced) 1 small onion (
diced)-- in this case optional 1 red
bell pepper and 1 yellow
bell pepper (deseeded and
diced) 2 small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
Garnish the dip with
diced grape tomatoes, chopped red onion and
bell pepper, black olives, and shredded cheddar cheese.
The only real «work» required was
dicing the onion,
bell pepper and garlic.
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black
pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2
bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans
diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices,
diced avocados, tortilla chips
Diced Tomatoes, Tomato Puree (water and concentrated crushed tomatoes), Green
Peppers (jalapeno and
bell), Onions, Lime Juice, Carrots, Cilantro, Salt, Naturally Fermented Apple Cider Vinegar, Spices, Granulated and Dehydrated Garlic
You can add
diced bell peppers, onions, anything in your fridge you need to finish!
olive oil 1 shallot,
diced 1 clove garlic, minced 1 cup shelled edamame 1 cup
bell pepper,
diced 1 cup zucchini (I used 1/2 of one large zucchini) 1/4 cup raw peanuts 1/4 tsp.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red
bell pepper, chopped 1 medium jalapeno
pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Other times, I'll add in other toppings like
diced tomatoes, dill, parsley, chives, relish, pickles, olives,
bell peppers, or avocados.
2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium onion, thinly sliced 2 green
bell peppers, medium
diced pinch of red
pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of
diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cup
1 small onion,
diced 2 cloves garlic, minced 2
bell peppers,
diced (I used a red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
Place 3 tablespoons of water in the bottom of a medium saucepan and add the cauliflower and
diced bell pepper.
With cauliflower florets,
diced red
bell pepper, minced scallions, almond meal, hot sauce, and Cabot Sharp Cheddar, you will love the amazing flavor these unassuming little bites bring!
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely
diced red
bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
Nectarine Avocado Salsa Ingredients: • 2 cups finely
diced nectarines (2 to 3) • 1/2 cup chopped red
bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño
pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
Dice the onions +
bell peppers and mix together with ground beef and eggs.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow
bell pepper (about 200g), deseeded and finely
diced 1/2 onion, finely
diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black
pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
So in their place I added one fire roasted yellow or orange
bell pepper diced and 1/2 c artichoke heart packed in water
diced.
I like to balance out that green with some
diced red
bell pepper, too.