«This dish
of sweet red bell peppers with a savory chickpea and quinoa stuffing is one of my husband Heni's favorites.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two
red bell peppers, one - fourth
of a small
red onion, two cups parsley, one large
sweet potato, two large
red beets, one orange, eight Swiss chard leaves, and six clementines.
10 ripe
sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small
bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small
red chili
pepper or more to taste — seeded, or 1/4 teaspoon
red pepper flakes dash
of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
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
The vegetables done, Mechi opened two cans
of sweet corn kernels, and in a large mixing bowl, poured in the sautéed onions,
red bell peppers, corn, eggs, some milk cream, cream cheese and salt and
pepper.
There are so many levels
of flavor going on inside each little enchilada: creamy chili - spiced
sweet potato and pinto bean spread, garlicky black beans with
red bell peppers and jalapeños, and a rich white cheddar sauce.
1 1/2 cups finely chopped veggies
of your choice (I used
sweet onion,
red onion,
red bell pepper, and zucchini)
• 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
For the soup: 1 t oil
of your choice 3 large cloves garlic, chopped 1 onion, chopped 1
red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground
pepper and additional salt to taste
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
Ingredients 1 tablespoon
of oil 1/2
of a
sweet onion 1/2
red bell pepper 3 cloves
of garlic, minced 1/4 teaspoon
of cumin...
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 - 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
These Spicy Shrimp Lettuce Wraps combine all
of those things — beautiful yellow and orange
bell peppers, striking
red cherry tomatoes, bright green cucumbers nutty sesame oil, salty soy sauce and citrusy lime juice are met with a little bit
of sweet brown sugar and spicy
red chili flakes.
Parmesan Cheese and Beef Wild Zora Bars are our most very savory recipe — highest in protein, this gluten - free snack for kids features a familiar combination
of 100 % free range, grass - fed beef
sweet red bell peppers, kale, and dried apricots; mixed with parmesan cheese, dried tomatoes, and a hint
of fresh basil.
Some
of these healthy vegetables include tomatoes,
red and yellow
bell peppers,
sweet potatoes, carrots, and eggplant.
Roasting intensifies and makes
sweeter the taste
of most vegetables — this is so true for tomatoes and
red bell peppers.
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
Using just half
of the olive oil, sauté the green
bell pepper,
red bell pepper, onion, carrot and chili until
sweet and softened, about 8 minutes.
• Three Herb Vinaigrette — an herbaceous
red wine vinegar and organic olive oil blend • Roasted
Reds — a creamy texture with
sweet roasted
red bell peppers, ripe tomatoes, and a kick
of jalapeno that make for a spicy burst
of flavor • Lemon Basil Vinaigrette — a balanced blend
of zesty summer lemons and herbs
Pepper - heavy, this stew contains both fresh
peppers — a
sweet bell and a hot Hungarian
red wax — and a healthy dose
of paprika.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large
red bell pepper, diced 1 hot chili
pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon
sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup
red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
A yummy sauce packed with onion,
red bell pepper and tomatoes is used, along with a filling
of black beans,
sweet corn, and cheddar...
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch
red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup
bell peppers of choice (I used four mini
sweet bell peppers)
This bright green dip
of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables — baby carrots, sliced
red bell peppers, rounds
of yellow squash, and thin wedges
of raw
sweet potato.
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
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
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
While that's happening, I cut up a big eggplant into chunks, 1/2
of a
sweet onion and a
red bell pepper and roast them on super high heat in the oven until they are soft and slightly charred, about 40 minutes.
For Kalyn's recipe I made my own roasted
red peppers because I couldn't find any organic ones in a jar and
sweet bell peppers are one
of the dirty dozen.
This roasted
red pepper hummus is extra creamy and packed with the tangy and slightly
sweet flavor
of roasted
red bell peppers.
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).
I substituted finely chopped
sweet red bell peppers instead
of the spinach.
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
Hot
peppers have the highest amount
of capsaicin but
sweet, green, yellow and
red bell peppers all contain this powerful component.
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
The components
of any tomato - based sauce usually include tomato (paste, sauce, ketchup or chili sauce), aromatic vegetables (garlic, shallots,
bell peppers or onions), a
sweet taste (molasses, sugar, brown sugar, honey, corn syrup or maple syrup) and a sour flavor (vinegar, lemon juice, lime juice, wine or Worcestershire sauce) while vinegar - based sauces usually just contain vinegar, salt,
pepper, crushed
red pepper flakes and other spices.
From September to mid-October, the farmers» markets
of Vladivostok were filled with fresh
peppers: green,
red, and yellow
bells; large green and
red tomato - shaped
peppers, with a mild but rich flavor; long,
sweet peppers much like Hungarian ones, pale yellow - green or bright yellow in color; very dark green
peppers, similar to small
bells but pointed at the base; triangular - shaped
peppers like Spanish pimientos de piquillos, ranging in color from pale green to dark green to bright
red; long, wide,
red and green
peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green
peppers; and long, pointed, bright
red or jalapeño - green
peppers, very much like de Aguas.
Neatly shredded cabbage can be used to make this Thai style crunchy salad made with addition
of red bell peppers, sprouts and roasted peanuts and a
sweet and sour peanut dressing.
Loaded up with fresh radishes, zucchini, yellow crooked neck squash,
sweet Amish onions, scallions,
red bell peppers and a pint
of blackberries that I just could not resist.
Will definitely make again and I think scallions instead
of regular onion and chopped
sweet red bell pepper would be really good.
1 1/2 cups chopped carrots 2 cups chopped
sweet bell peppers (a mixture
of yellow,
red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup
of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat
of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
In addition to carrots,
sweet potatoes, squash,
red and yellow
bell peppers, orange
sweet peppers, kale, and swiss chard are all amazing sources
of carotene.
On the short list:
sweet red bell peppers, assertive kale, and cherry tomatoes that provide bursts
of fruitness and juice.
A quick rough chop
of sweet carrots, savory
red bell peppers, and spicy
sweet sliced onion — roasted until caramelized in the oven — and then whipped with fresh basil?
bag baby spinach 1 large
sweet potato 1 yellow onion 1 large knob fresh ginger Garlic 1
red bell pepper 2 large heads broccoli Ground coriander Cumin seeds Mustard seeds Turmeric Cayenne Tom Kha Gai (Thai Coconut Soup) You may need to take a field trip to your local Asian market to find some
of the ingredients, but once you have everything, this soup comes together in a flash!
chicken on a bed
of quinoa and served with fresh sauteed veggies (
bell peppers,
red onions, guacamole and
sweet yellow corns).
This chicken quinoa burrito bowl recipe by GimmesomeOven.com is my idea
of a perfect healthy lunch — chicken on a bed
of quinoa and served with fresh sauteed veggies (
bell peppers,
red onions, guacamole and
sweet yellow corns).