Sentences with phrase «in diced bell peppers»

If you don't like spinach, mix in diced bell peppers or mushrooms instead.

When the beef is lightly browned, toss in the diced bell peppers, jalapeno and onion.

Then you stir in the diced bell pepper and green chilies.

Add in the diced bell pepper, bone broth, half and half, and remaining rendered bacon fat.

Not exact matches

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

(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

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

Feel free to toss in diced sweet bell peppers, carrots, celery etc. along with your favorite beans to make this filling and nutritious.

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

You can add diced bell peppers, onions, anything in your fridge you need to finish!

Other times, I'll add in other toppings like diced tomatoes, dill, parsley, chives, relish, pickles, olives, bell peppers, or avocados.

Place 3 tablespoons of water in the bottom of a medium saucepan and add the cauliflower and diced bell pepper.

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.

- 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 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced

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

Toss in the diced red bell pepper, scotch bonnet pepper, garlic, and onions and combine.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut

Also, why not tossed in finely diced red bell pepper for a little color.

1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper

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.

1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch dice 2 cups water 1 cup diced canned tomatoes with chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black pepper

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes

1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

Sautee in butter until tenderish: A few tablespoons each of: Minced onion Diced red bell pepper Diced poblano pepper

Diced bell pepper, onion and garlic the best ingredient in almost any recipe.

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

3 red bell peppers cut in half 2 tablespoons oil (butter / ghee / lard) 1 medium onion, finely diced 4 cloves of garlic, minced 1 lb of grass fed beef (or bison) 1 medium tomato, diced 2 tablespoons tomato paste 1 teaspoon sea salt 1 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme Red pepper flakes (to taste) Grated cheese

In the same skillet, add a medium diced onion and a diced red bell pepper.

While the chicken is marinating, prepare the mango - avocado salsa: dice the bell pepper, avocado, onion and mango into small pieces, transfer them in a large bowl.

To prepare, simply roll plain Goat Cheese log in chopped, fresh chives and diced fresh red chili pepper or red bell pepper, and top with Olive Oil.

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.

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)

Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots, bell peppers, green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.

Prep all toppings: dice tomatoes, shred cabbage, roast bell peppers (either in oven or microwave), create white sauce by mixing 1/2 cup olive oil mayo plus 1/2 cup plain greek yogurt.

Stir in remaining 1 cup bell pepper, zucchini, and diced tomatoes; cook on LOW 30 minutes or until vegetables are tender.

In a mixing bowl, mash avocado, and add diced red bell pepper, lime juice, cilantro, cumin, and salt.

Slice the bell pepper in half from top to bottom, discard the stem and seeds, and dice.

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.

Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)

Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds

Dice up cucumbers, bell peppers and red onions and put them in the salad.

Here's the recipe; Ingredients: 2 cups onion 1 cup green bell pepper 1 tablespoon garlic 1 cup celery 1/4 cup olive oil 1/2 cup water 1 (14oz) can tomato puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat, fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blender.