Not exact matches
Slice each
bell pepper lengthwise and discard the seeds, alternatively trim off each top and discard the seeds (depending on the shape
of the
pepper).
Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the
bell peppers; add 3/4
of the mozzarella cheese, followed by the cooked ground beef, the rest
of the
bell peppers and
sliced olives.
* what was different: no saffron, no cilantro, added 1 cubed chicken breast and 1 cubed green
bell pepper (both enhanced the stew imho), and had thinly
sliced lemon wedges instead
of the recommended preserved lemons.
To layer a bit more
of a mediterranean taste I added some thinly
sliced roasted red
bell pepper left over in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
Shiitake & Red
Bell Pepper (In honor
of Amy) Omit onions, use half the amount
of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red
bell pepper for 5 minutes
I'll never pass on a bowl
of delicious garlickly hummus, dunking in carrots,
bell pepper, or
slices of warm pita.
I used fresh cut corn, grape tomatoes and
sliced olives, but you might like any
of the following produce:
sliced celery, grated carrot, blanched broccoli florets, chopped
bell pepper (red, green, yellow or orange!)
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black
pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red
bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Filling: 2 red
bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) 2 cans
of sweet corn (or 1 can
of sweet corn and 1 can
of creamy corn) 2) 2 onions,
sliced thinly 3) 1 large red
bell pepper 4) 1 cup
of milk cream 5) 1 cup
of cream cheese 6) 4 eggs, beaten 7) Salt,
pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons
of sugar
1) Peel and
slice the onions thinly 2) De-seed red
bell pepper and cut into small cubes 3) Saute red
bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red
bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt,
pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green
bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
Top each with a portion
of steak, a few strips
of roasted
bell pepper and a half
slice of Muenster cheese.
pine nuts, 1 piece
bell pepper, a few rings
of red onion, another tomato
slice, 1
slice mozzarella and remaining eggplant
slice.
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.
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
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 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red
bell pepper, minced 2 scallions, thinly
sliced
Add about 2 - 3 T
of hummus to each wrap, then about 1/3 cup shredded carrot, a few
slices of bell pepper, and a few
slices avocado (plus any other veggies you like!).
• 8
slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red)
bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and
pepper to taste
We always do one Blue Hawaiian, and the second is usually a mish - mash
of whatever else we have on hand — salami, olives, sautéed mushrooms and onions, chopped
bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special
of the day, which was topped with crumbled homemade Italian sausage, fresh
sliced Anaheim
peppers, and cherry tomatoes on a creamy, cheesy base.
1 pound ground turkey breast 1/4 cup panko bread crumbs 2 TBS milk 1 egg 1 tsp cilantro 1/2 tsp cumin 1/2 stalk celery 1/4 onion 1/4 red
bell pepper 1/4 jalepeno olive oil four
slices of your favorite cheese four buns
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red
bell pepper, diced 1/2 green
bell pepper, diced 10 pieces okra, tops removed,
sliced 1 cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black
pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero
pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
These lovely fritters are made
of grated zucchini,
sliced spring onion and
bell pepper, flour, egg, spices and our big favourite FETA -LSB-...]
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red
bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
I used a package
of ground chicken, two carrots, a zucchini, a package
of sliced mushrooms, a small onion, and a
bell pepper (all minced in the food processor.).
Worcestershire sauce 1 garlic clove, minced 1 cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste Toppings: 4 red
bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick
slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
hummus • 1/4 avocado, mashed • 1/4 medium red
bell pepper,
sliced • 1/4 cup cucumber
slices • 1 cup mixed greens Spread each
slice of bread with hummus and avocado.
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
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and
pepper in olive oil until soft in a pan, then 2) took half a red
bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used
sliced tomatoes instead
of red
bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Ingredients - 2 tablespoons
of cooking oil - 1 small onion, chopped - 1 red
bell pepper, chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass stalks, thinly
sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons
of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy for wrapping.
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3
bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground
pepper — to taste 3 - 4 cloves garlic — minced good amount
of fresh herbs — parsley, dill, basil, mint
1 pound boneless, skinless chicken breast halves, butterflied salt and
pepper to taste 2 tablespoons Canola, divided 3
bell peppers of various colors,
sliced into 1 / 4 - inch strips 1 large onion,
sliced into 1 / 4 - inch strips 4 La Tortilla Factory Light Tortillas, Flour
I used my Cuisinart to shred 1/2 head
of purple cabbage and
slice 1 whole yellow onion, grated 1 carrot by hand, and then used the equivalent
of 1
sliced red
bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion,
sliced into wedges * 1 red
bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly
slices
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black
pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium
bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
Sprinkle the wedge salad with black beans, kernels
of corn,
sliced or chopped purple onion, chopped
bell peppers, your choice
of crumbled Mexican cheese, and colorful tortilla strips.
I placed 2 - 3
slices of the varying
bell peppers, a few
slices of julienned carrots, some cabbage, a handful
of vermicelli noodles, a sprinkling
of mint and a small handful
of lettuce (basically 1 / 10th
of the amount I have in total).
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines
of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red
bell pepper 2 - 3 tbsp butter or olive oil spread salt and
pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
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.
Sliced green
bell peppers and sweet onions are seasoned with garlic powder, cumin, salt,
pepper, and a squeeze
of fresh lemon juice then seared until caramelized and lightly charred.
Then fill with some avocado,
sliced bell peppers, and other veggies for some good crunch, and wrap right up, says Jaime Mass, M.S, R.D.. You'll have a handful
of antioxidants, protein, and filling fiber.
turkey and hummus «sushi,» (flatten a piece
of bread, spread with hummus, top with a few
slices of turkey, then roll it up and
slice with a sharp knife), cantaloupe, cherry tomatoes,
bell pepper strips, and a granola truffle
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
I used that as the inspiration and did layers
of a tiny bit
of alfredo, Cajun - spiced chicken, red
bell pepper and a thin
slice of pepper - jack.
Then just shred the sprouts (some stores have bags
of shredded brussels sprouts),
slice some green onions, a little red
bell pepper for color, toss in some chopped peanuts, top with a piece
of grilled salmon and your good to go.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green
bell pepper, chopped [I used orange
bell pepper instead] 1/2 red
bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon
pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black
pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted water to a boil.
2 tbsp
of olive oil or oil
of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion
sliced 1/2 medium red
bell pepper sliced 1/2 medium green
bell pepper sliced 2 tsp
of garlic powder 1 tsp
of cumin 1/2 tsp
of coriander 1 tsp
of cayenne
pepper (optional) 2 Roma tomatoes cut in 4 2 oz
of water or broth (chicken, vegetable, beef or bone) Salt and
pepper to taste
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
Ingredients 1 russet potato, spiralized 1 tablespoon
of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup yellow onion
sliced 5 cups
of chopped kale, washed well 1 cup
of chopped
bell pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and
pepper to taste