Sautee in butter until tenderish: A few tablespoons each of: Minced
onion Diced red bell pepper Diced poblano pepper
Not exact matches
1 tablespoons olive oil 1 small yellow
onion,
diced 1
red bell pepper,
diced 1 jalapeno
pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves garlic
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet
onion 4 medium garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small
red & / or green
bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
* 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
vegetable oil 1 large white
onion, roughly chopped 1 medium
red bell pepper, roughly chopped 1 medium green
bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can
diced tomatoes with juice 1/2 tsp.
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
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut,
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
red bell peppers, chopped 1 large
onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green
onions, shredded cheddar cheese, sour cream
boneless / skinless chicken breast, sliced Canola or vegetable oil 1/2 medium
onion,
diced 1
red bell pepper, cut into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *
Add
onion,
red bell pepper, cannellini beans,
diced tomatoes, corn, cumin, cayenne and salt to slow cooker.
3 tablespoons olive oil 1/4 cup flour 1 medium sized
onion,
diced large 3 cloves garlic, minced 1 heaping cup sweet
red peppers,
diced large (or one
red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black
pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Then add chopped
onion and
red bell peppers, cannellini beans,
diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow cooker.
olive oil 1 small
onion,
diced 1 small
red bell pepper,
diced 1 small green
bell pepper,
diced 3 cloves garlic, minced 2 Tbsp.
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large
red onion,
diced 1 small or 1/2 large
red, yellow, or orange
bell pepper,
diced 1 jalapeno,
diced 4 green
onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
chicken andouille, sliced 1 large
onion, thinly sliced 1
red bell pepper,
diced 1 green
bell pepper,
diced 1 Tbsp.
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.
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely
diced red onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated
Pepper Jack cheese 2 tablespoons butter Salt
Pepper
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
Garnish the dip with
diced grape tomatoes, chopped
red onion and
bell pepper, black olives, and shredded cheddar cheese.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium
onion, chopped (1 cup) 1 medium
red bell pepper, chopped 1 medium jalapeno
pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
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 small
onion,
diced 2 cloves garlic, minced 2
bell peppers,
diced (I used a
red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
Nectarine Avocado Salsa Ingredients: • 2 cups finely
diced nectarines (2 to 3) • 1/2 cup chopped
red bell pepper • 1/4 cup minced
red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño
pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
12 medium white potatoes (skin on) 1 cup smoked tofu, cubed 1
red bell pepper,
diced 2 spring
onions, thinly sliced 1/4 cup fresh parsley 1/4 cup rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar freshly ground
pepper
• 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
- 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.
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2
red bell peppers — chopped and
diced 1/2 cucumber — seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white
onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black
pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
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
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
Sofrito 4 + tablespoons Spanish extra virgin olive oil 1 cup
onions,
diced small 1 large
red bell pepper, cored, seeded & cut into thin strips 1 large green
bell pepper, cored, seeded & cut into thin strips 2 tablespoons garlic, minced 1 15 oz.
Filed Under: Poultry, Seafood Tagged With: chicken, chicken stock, chorizo,
diced tomatoes, garlic, lemon, olive oil,
onion, paprika, parsley, peas,
red bell pepper, saffron threads, short grain rice, shrimp
Filed Under: Appetizer, Beef Tagged With: chili powder, chocolate, cilantro, cumin,
diced green chilies,
diced tomatoes, garlic, Greek yogurt, green
onion, ground beef, kidney beans, olive oil,
onion, oregano, paprika,
red bell pepper, shredded cheese, tomato, tomato paste, tortilla chips
2 teaspoons coconut oil 1/2 cup
diced yellow
onion 3 garlic cloves, pressed or minced 1/2 cup
diced red bell pepper 1
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized
red bell pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped
red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black
pepper
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions,
diced 2 small
red onions,
diced 2 cups cherry tomatoes, chopped 1 avocado,
diced 1
red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (
diced) & a couple spoons of adobo sauce a couple small spoons of mustard
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic
onion,
diced 1 medium organic
red bell pepper,
diced 3 - 4 ribs organic celery,
diced 1/2 cup mushrooms,
diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black
pepper, to taste 1/8 tsp ground white
pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Toss in the
diced red bell pepper, scotch bonnet
pepper, garlic, and
onions and combine.
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.
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium
onion (
red or white),
diced small 1 jalapeño
pepper, seeded and minced (add more to taste) 1 medium
red bell pepper,
diced small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
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
sugar 2 cups white wine vinegar 1 teaspoon cardamom 1 teaspoon dried ginger 1 teaspoon salt 1 teaspoon white
pepper 1
red bell pepper, finely
diced 8 ounces golden raisins 1/2
red onion, finely
diced
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and
diced 1/3 cup sliced
red onion 1/2 cup chopped sweet
bell pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black
pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
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
1/2 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
1
red bell pepper,
diced 1
onion,
diced 2 cloves garlic, chopped 1 15 - ounce package firm tofu, drained 1 tablespoon chili powder 1/4 teaspoon crushed
red pepper (or to taste) 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon cumin Salt and
pepper, to taste 4 tortillas Salsa Avocados (optional) Rice (optional) Beans (optional) Dairy - free cheese (optional)
Next up comes a rainbow of vegetables including
bell peppers, zucchini, and
red onion, which get
diced and then grilled.
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.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion,
diced 1
red bell pepper,
diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large
dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup
red onion,
diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon
red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
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
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped
onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green
bell pepper 1/2 cup finely chopped
red bell pepper 1/2 cup finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black
pepper 1 28 - ounce can
diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can
red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
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