And it was soooo good with thick slices
of yellow bell pepper as dippers.
Not exact matches
Besides the regular colorful bunch
of bell peppers, I found the pale
yellow Spanish Spitzpaprika (center) and — particularly trendy right now — Mini Paprika or Minibell (front), just slightly larger than an egg.
Added oil to sauté the onion a bit then tossed in some chopped zucchini,
yellow squash, carrots, summer squash, celery, the leftover half
of a butternut squash I found in the fridge, half a chopped green
bell pepper (I love
bell pepper in my chili!)
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2
yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp
of Cajun seasoning (depending on the kick you'd like less or more)
Carrots, onion,
yellow bell pepper, and red lentils are flavored with garlic and a dash
of cayenne
pepper and slow cooked until tender.
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!)
Chop a large batch
of green onions, white onions, red, orange,
yellow and green
bell peppers to use throughout the week as you prep for this meal.
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
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño
pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped
yellow tomatoes (or
yellow bell pepper) Pinch sugar Salt and freshly ground black
pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
I prepare it with all sort
of vegetables at home, specially considering green, red and
yellow bell peppers, baby corn, broccoli and some times a little bit
of cottage cheese.
Take a satay stick and insert a piece
of chicken followed by a piece
of red,
yellow and green
bell pepper and onion.
To compensate, I ended up adding 3 large carrots (chopped) and throwing in other assorted veggies I had around: an onion, some leek, a
yellow bell pepper, a couple leftover baked potatoes — even some
of the leftover aforementioned breakfast omelet.
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
1 cup vegan pesto 1 medium
yellow onion 1
bell pepper — any color 2 small
yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black
pepper olive oil cornmeal Pizza Dough
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.
1 red
bell pepper 1
yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced white onion About 20 edamame 2 chicken breasts 2 tablespoons
of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili flakes
Mine included
bell peppers, onion,
yellow squash, fresh tomatoes, a whole bag
of baby spinach, a can
of field peas and one
of butter beans.
I used orange and
yellow bell peppers instead
of red and I loved the colors.
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
Whether you go with green, red, or
yellow bell peppers, you're going to get good nutritional value, not just in the form
of phytonutrients, but also from Vitamin C, which
bell peppers are a surprising source.
In Connecticut, the problem is that the growing season for
bell peppers is too short to achieve good production
of mature red and
yellow pods.
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.
1 lb Shrimp Deveined 1 lb scallops 4 tbsp Rockys Lime hot sauce 10 Limes 1 cup concentrated lime juice 1 bunch cilantro 4 tbsp finely chopped Serrano
peppers 2 tbsp finely chopped Jalepeno
peppers 1 tbsp Habanero
pepper (Optional) 1 Red
bell pepper finely chopped 1
Yellow bell pepper finely chopped 1/2 large Bermuda finely chopped 8 cloves garlic (separate 6 cloves and 2 cloves) crushed and finely choped 2 tsp kosher salt or to taste 1/2 cup
of...
Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort
of rattatouille from your tomato sauce with added finely chopped eggplant, 2 carrots, a red and
yellow bell pepper and many halfed cherry - tomatoes instead
of the 4 big tomatoes.
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5
yellow wax chiles 1 small purple onion, diced 1 green
bell pepper, stemmed, seeded and diced 1 red
bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice
of 3 oranges 1/2 cup pineapple juice Juice
of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup
of a
yellow onion, diced 2 - 3 cloves
of garlic, minced 1 small zucchini, cubed or 1/3
of a medium zucchini 1 small
bell pepper or 1/2
of a large, diced 1 cup
of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric powder 1/3 tsp
of smoked paprika 1/4 tsp chili powder 1 tbl
of water
I also included
yellow and orange
bell peppers in my version, while the Ottolenghi recipe uses red
peppers, and I used just one variety
of tomatoes, not four different types.
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil,
yellow onion, celery, green
bell pepper, cloves
of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black
pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets,
yellow squash, colorful
bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken
of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
A super delicious Ratatouille Tian made
of onion, tomatoes, zucchini, eggplant,
bell pepper, and
yellow squash.
These are all the ingredients you'll need to create a yummy Mexican wedge salad: Iceburg lettuce, grape tomatoes, black beans, corn, purple onion, a combination
of colorful
bell peppers (red,
yellow, orange), purple onion, pepitas (roasted pumpkin seeds), Haas avocado, Mexican cheese (Queso Fresco or Cotija), colorful tortilla strips, and either store bought or homemade creamy cilantro lime dressing.
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 cup
of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small
yellow onion, finely diced 1 - 14 oz can
of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large
bell peppers, halved lengthwise, seeded and membrane removed Protein
of choice — I used about 1 lb
of turkey sausage, casing removed 1 teaspoon
of fennel seeds (I like the pairing with the sausage) Salt and
pepper
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano
pepper, chopped 1 red
bell pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne
pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
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.
In a medium bowl, combine the chopped shrimp, finely chopped habanero
pepper,
yellow bell pepper, beefsteak tomato, Hungarian wax
pepper, lime juice, red wine vinegar, sugar, olive oil and 1 teaspoon
of salt and stir to combine.
Ingredients - 2 tablespoon olive oil - 1 green
bell pepper, seeded, and chopped - 1 medium
yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt &
pepper to taste - Chopped cilantro or parsley for topping
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
I would not be happy to be paying for a plate heaped with an inelegant jumble
of baby carrots,
yellow bell pepper, tofu, and sweet potato (or yam?)
For the salsa, I used a good amount
of ginger, basil, red, green and
yellow bell peppers, scallions, a little low sodium soy sauce, a splash
of sesame oil, the juice
of a lemon and lime, some fresh cracked
pepper and some dashes
of hot sauce.
Filled with lots
of veggies, including lettuce, grated carrot,
yellow bell pepper, red cabbage, cucumbers, and scallions.
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
I didn't have any aji amarillo so I made a paste out
of mini
yellow and red
bell peppers and a fresh jalapeno (maybe that's why it was so mild, I don't know how an aji amarillo tastes).
Serve over beetroot, bean sprouts, pumpkin, spiralized Zucchini (courgette) and peas in a homemade basil dressing, red kidney beans with tomato and onion,
yellow capsicums (
bell peppers) avocado with poppy seeds, then topped with a dollop
of (dairy - free) cream fraiche, all on a bed
of spinach!
Some
of these healthy vegetables include tomatoes, red and
yellow bell peppers, sweet potatoes, carrots, and eggplant.
I also sauteed the lentils in a little bit
of oil with a chopped thai chile and a chopped
yellow bell pepper, just before serving.
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
extra-virgin olive oil 1
yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red
bell peppers, cored, seeded, and finely diced 1/2
of a green
bell pepper, optional — adds a little more color and another depth
of flavor 2 tomatoes, halved, seeded, and finely diced A handful
of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle
of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black
pepper, to taste
2 medium sized tomatoes 8 mini
peppers or you can use one large
bell pepper — diced 1/4
of a large
yellow onion diced Olive oil 4 green onions, diced 1/3 cup
of black beans, rinsed and drained Juice from 2 limes 2 teaspoons
of ground cumin 1 teaspoon
of smoked paprika Salt and
pepper 2 tablespoons
of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
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