Sentences with phrase «finely sliced bell pepper»

Add a sliced cucumber, peeled and sliced ripe mango (large), handful of cherry tomatoes, finely sliced bell pepper.

Not exact matches

8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

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..

Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.

Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red onion, finely chopped 1/2 red bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup sliced pickled jalapeno chilies, finely chopped salt and pepper

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell pepper, chopped (1 cup) 1 jalapeno chile pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pepper

2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice

4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper

Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil

Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1 yellow onion, finely chopped 1 each red and yellow bell pepper, finely chopped 3 cloves garlic, finely sliced 1 tbsp each... [read more]

ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion, diced 1/2 red bell pepper, diced 1/4 cup frozen peas 1/4 cup carrot, very finely diced 1/2 green apple, finely diced 2 green onions, thinly sliced

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)

ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)

Pin It Yield: 6 servings Ingredients: 2 - 3 ears fresh corn, kernels scraped from cob, 2 cups 4 cups fresh baby spinach 1 cup yellow onion, thinly sliced 1 cup red bell pepper, thinly sliced 2 cloves garlic, finely chopped 2... Continue Reading →

Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)

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)

1 dried Anaheim chile, stemmed, seeded 1 fresh red Fresno chile, sliced 1/4 - inch thick 1/2 red bell pepper, seed, sliced 1/4 - inch thick 2 tablespoons roughly chopped garlic 1/4 cup finely diced shallot 1 cup white vinegar 2 tablespoons salt

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)

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

1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade

Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice

Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce

for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional

1/2 cup chopped fresh pineapple 1/4 cup finely chopped red bell pepper 1 green onion, thinly sliced 1 small red onion, finely diced 2 tablespoons lime juice 1/2 jalapeño peppers, seeded and minced 1 tablespoon chopped fresh cilantro or fresh basil

Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper

for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2 radishes, thinly sliced 1 large cob of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped

1 Tbsp olive oil 6 oz sliced mushrooms 2 c chopped onions 3 ribs celery, chopped 1 bell pepper, chopped (optional) 10 oz baby spinach 12 oz wide egg noodles 3 cans (5 oz each) tuna, drained and flaked 3 Tbsp unsalted butter 1/4 c all - purpose flour 3 1/2 c 2 % or whole milk 2 Tbsp finely grated Parmesan 2 Tbsp fresh lemon juice 4 oz reduced - fat Cheddar, shredded (1 c) 1 c fresh whole wheat breadcrumbs, toasted

Makes one 12 - inch long baguette; about 24 slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup finely chopped red bell pepper (about 1 medium) 1/2 cup finely chopped sun dried tomatoes in olive oil 1/4 cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation: Slice off both ends of the baguette.

4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with added veggies) 2 cups prepared shredded carrots (or match size in bags) 1 red bell pepper, thinly sliced into bite - sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced (optional) 1/2 cup chopped or whole salted peanuts (optional) 1/2 cup loosely packed chopped fresh cilantro

Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1 cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil

Ingredients: 4 (6 - ounce) sole fillets 2 zucchini, cut into 1 / 2 - inch - thick slices 2 cups fat - free, low - sodium chicken broth 1 celery stalk, finely chopped 1 cubed red bell pepper 1/8 teaspoon red pepper flakes

Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced into thin 2 - inch long strips 1 yellow, orange or green bell pepper, sliced into thin 2 - inch long strips 3 carrots, peeled... Read More»

* 2 shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger, sliced * 2 stalks of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice of colors), finely sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper

Finely slice the red bell pepper if using.

4 large red potatoes, scrubbed 1/2 cup thinly sliced red onion 1 red or yellow bell pepper, seeded and sliced 1/4 cup finely chopped fresh parsley 1/4 cup cider vinegar 2 tablespoons seasoned rice vinegar juice of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black pepper

This yummy vegan recipe recommended by Dr. Oz was featured in AARP Magazine: Ingredients 1 tablespoon olive oil 3 tablespoons chopped red onion 1 clove garlic, finely chopped 6 brown mushrooms, sliced 1/2 cup thinly sliced zucchini 1/2 small red bell pepper, thinly sliced 1/4 teaspoon black pepper 1 whole wheat pita, warmed, sliced in half Directions 1.

Ingredients, Serves 4 1 onion, finely chopped 3 cups water or low - sodium vegetable broth 1 red bell pepper, diced or sliced -LSB-...]

Instead you could finely slice some yellow or orange bell pepper on a mandolin and add that in as substitute.

cayenne pepper 1 clove garlic, minced 1/2 avocado, sliced 1/2 cup frozen corn, thawed 1/4 red bell pepper, finely chopped 1/2 shallot, finely chopped 1 tablespoon cilantro, finely chopped 2 tablespoons olive oil 1 tsp.