My parents would buy the equivalent of 100 pounds
of sweet red peppers, and me and my best friends...
It is packed with amazing flavors from a soy sauce ginger soup broth that presents an abundance of flavors thanks to the combination
of sweet red peppers and spicy jalapenos.
Flecks
of sweet red pepper and spinach add festive flair to the classic mushroom and barley combo.
In a 2003 study in the European Journal of Clinical Nutrition, children were offered some pieces
of sweet red pepper and asked to rate how much they liked it.
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.
The unique Roasted
Red Pepper & Gouda Bisque features a sweet and smoky blend of roasted red pepper purée, tomatoes, cream, basil and Gouda — all making for a truly craveable so
Red Pepper & Gouda Bisque features a
sweet and smoky blend
of roasted
red pepper purée, tomatoes, cream, basil and Gouda — all making for a truly craveable so
red pepper purée, tomatoes, cream, basil and Gouda — all making for a truly craveable soup.
Diners can also choose from a variety
of sandwiches and large plates such as the Jamaican Braised Oxtail served with butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and garlic fried rice;
Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aio
Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato,
red onion and sweet pepper aio
red onion and
sweet pepper aioli.
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
Roasted
Reds Sauce: A Mediterranean inspired sauce with roasted
sweet red peppers and tomatoes blended with balsamic vinegar and a hint
of Peri Peri.
Love how light and refreshing it sounds, especially with the addition
of sweet mango but also the slight kick from the
red chili
pepper!
2 tablespoons olive oil 1 large
sweet onion diced 6 mini
sweet peppers or 1 large
red pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
Mexican Chocolate Date Truffles The spicy and
sweet flavors
of these truffles with
red chili powder and cayenne
pepper are absolutely amazing, and they're so easy to make with just a few ingredients.
I love the tang
of apricot and I bet you could add some
red pepper for that knockout combo
of savory /
sweet / spicy.
Lucky Dog Hot Sauce
Red Label features a well balanced blend
of Habanero, Jalapeno and Serrano
peppers, creating a
sweet - heat balance that's reminiscent
of an Asian chile - garlic sauce.
2 tablespoons ghee or coconut oil, divided 1 medium to large
sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small
red onion, finely chopped 1/2 bunch curly kale (
red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black
pepper to taste Pinch
of cayenne
pepper (optional)
This dish was made with the same type
of sweet peppers that I used in my Spicy
Sweet Red Pepper Soup.
I infused a few tablespoons
of butter with spicy
red pepper flakes, heated them in the pan I would eventually bake the cornbread in, added the batter, baked it off, and ended up with a nice crusty, slightly
sweet cornbread with the perfect amount
of kick to it.
1
sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash
of cayenne
pepper Dash
of chili powder 3 mini
sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
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
The chickpea protein burgers, which are full
of good stuff like chickpeas, quinoa,
sweet potato, oats and
red pepper, and flavoured with Heather's own Montreal veggie seasoning (recipe also in the book) and a generous dash
of liquid smoke.
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.
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup
red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne
pepper, to taste salt &
pepper, to taste
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.
carrots, pumpkin,
sweet potato, green tops
of spring onions, chives, sage, oregano, tomatoes, small celeriac plus a few stalks, small long
red chilli, salt, fresh ground black
pepper, 1 whole star anise, teaspoon
of turmeric.
NOTE: If you don't like your sauce
sweet, feel free to add a bit
of crushed
red pepper or reduce the amount
of honey.]
1 1/2 cups finely chopped veggies
of your choice (I used
sweet onion,
red onion,
red bell
pepper, and zucchini)
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans
of (low sodium, rinsed) beans (2 kidney, 1 each
of another; I like black and small white or pink beans), 3 - 4
red / yellow / orange
sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can
of organic PUMPKIN PUREE!
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1
sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t
red or green Thai curry paste, 2 t salt (to taste), 1/2 t
pepper, plus other optional spices: 2 t turmeric, 1/2 t
red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
If you can not eat spicy food, you can use
red sweet pepper or carrot instead
of the hot
pepper.
Lots
of red pepper making this fiery hot and slightly
sweet with a vinegary bite to it.
• 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
A little bit
of heat from the crushed
red pepper and chili powder along with the
sweet of the cinnamon and savory
of the butter made each bite complex and nuanced.
Flipping though there's recipes for
sweet pea guacamole and spicy udon noodles, chicken with mushrooms and thyme and also roasted
red pepper gazpacho — really, this cookbook has a little bit
of everything.
This low - cal salad is packed with protein and a rich mix
of veggies, and perfectly combines
sweet hoisin with spicy
red pepper flakes for a burst
of flavor.
Here's what you will need: 2 large zucchini & 2 large squash 1 package
of baby spinach 1 pint
of tomatoes (I used «one
sweet tomato» but you can use any type
of tomato) I halved the tomatoes 1 can
of diced tomatoes (as needed) salt,
pepper, garlic, oregano &
red pepper to taste Parmasean Cheese to... [Read more...]
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
A gorgeous relish filled with bold citrus flavours, jalapenos, an assortment
of fresh herbs, zesty orange and lemon juice and rind, garlic, onions,
sweet paprika, cayenne
pepper, mustard, extra virgin olive oil, balsamic vinegar, and
red and white wine vinegars.
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 paired the roasted cauli with beautifully
sweet roasted
red pepper — Another vegetable that benefits from a stint in the oven, it gets ultra
sweet and takes on a slightly smoky taste if you leave it in long enough to pick up a bit
of a char.
Then small, diced chunks
of pineapple, mango,
red pepper and cucumber is added giving it
sweeter tones.
I cleaned out the crisper drawer in my fridge, choosing vegetables and fruits that contrasted in flavour and texture, like baby bok choy and
red pepper, green and
red onion, a
sweet navel orange and one
of those fabulous crispy Asian pears that are available now.
This particular chili sauce is a Caribbean style
sweet chili sauce recipe that uses a combination
of Bhut Jolokia chili
peppers (aka Ghost Peppers) and some Scotch Bonnets, though I also included several long red cayenne peppers because I had them on hand
peppers (aka Ghost
Peppers) and some Scotch Bonnets, though I also included several long red cayenne peppers because I had them on hand
Peppers) and some Scotch Bonnets, though I also included several long
red cayenne
peppers because I had them on hand
peppers because I had them on hand and...
Other odds and ends — all in very small amounts
of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort
of fajita style), bronzed carrots (slices
of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5
sweet potato fries, a couple
of artichoke hearts, a dab
of roasted
red peppers, and half
of a veggie burger made with black beans and corn.
Made with toasted walnuts, fresh parsley and
sweet, smoky roasted
red pepper, it packs a real punch
of flavour to anything it touches.
Pasta is tossed in a luscious mascarpone sauce full
of sun - dried tomatoes, roasted
red peppers, parmesan cheese, baby spinach, and
sweet basil.
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...
For those
of you who are curious, I made note
of everything in my freezer: five types
of chili powder; three serrano chile
peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots
of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag,
red sauce in another (for this); 2 pounds wild huckleberries; 1
sweet whole wheat pastry tart shell, round; 1
sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag
of ginger juice; 2 pounds Straus European - style butter; plenty
of this green soup - I puree it and make a tart filling; one pack
of three - grain tempeh; a stack
of frozen rye crepes; cooked farro, pound
of green beans; pack
of expired acai juice; 8 Parmesan rinds, and roughly five pounds
of cherries from my sister's tree.
Winter Couscous Bowl serves 4 1/4 c. pine nuts 1 c. whole wheat couscous 2 c. water, divided 2 T. grape seed oil, divided 1 T. Habanero honey (or regular honey and a pinch
of ground
red pepper) 1 t. salt, divided 1/4 t. cinnamon 2 c.
sweet potatoes, peeled and cut into small cubes 12 oz.
I skipped the
red pepper because I didn't have it on hand and I think I will skip it when I make it again (even though I know it's a traditional part
of the dish) because I think it may add too much sweetness to the already
sweet tomato sauce on the bottom.