Sentences with phrase «orange and red bell»

Although I've focused on the orange and red bell peppers in the photographs, personally I prefer the green bell peppers with this dish.

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.

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.

1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1 orange bell pepper, thinly sliced and deseeded 1 red bell pepper, thinly sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese

We had green, red and orange bell peppers, yellow squash, asparagus, Roma tomatoes and carrots plus fresh parsley, basil and oregano from our herb garden.

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.

Cherry Orange Salsa is a super simple dip / salad for which I crushed some ripe cherries in a food processor and added them to the chopped oranges, red onions, bell pepper and jalapeno, seasoned it with salt and citrus and garnished with fresh cilantro.

I used orange and yellow bell peppers instead of red and I loved the colors.

16 thin yellowtail fillets 1 serrano chile, cut into very thin rounds 1/4 onion, minced 1/4 onion, sliced and separated 1/4 cup minced tomatoes 1/4 cup capers 1/4 cup minced red or orange bell peppers

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

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.

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 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.

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.

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.

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste

* 2 red bell peppers * 2 orange bell peppers * 2 yellow bell peppers * 4 green bell peppers * 4 ounces canned anchovies, drained and roughly chopped * 1/4 cup olive oil * 2 Tablespoons sherry vinegar * salt

I prefer red, yellow, and orange bell peppers because they're sweeter but green bell peppers would be delicious (and possibly cheaper) too.

carrots, celery, cucumbers, grape and cherry tomatoes, snap peas, broccoli, cauliflower, radishes sliced, celery, red or orange bell peppers, green bell peppers

In a medium bowl, stir together the tomato, red bell pepper, orange bell pepper, black olives, garlic and parsley.

1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!

Step 2Add the turnips, red bell pepper, orange bell pepper, green chiles, and garlic.

You can use green peppers or the sweeter and milder red, yellow, and / or orange bell peppers.

Show off your colorful finds in your garden or at the market by adding in purple or red bell peppers; yellow or green cucumbers; and purple, orange, or golden beets.

It pairs well with orange, carrot, pumpkin, red bell pepper, raspberries, goji berries and citrus.

For vitamin C look for yellow, orange, red and green foods like oranges, lemons, strawberries, goji berries, mango, pineapple, bell peppers, broccoli, and brussel sprouts.

1 zucchini, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 summer squash, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 red bell pepper, quartered lengthwise 1 orange bell pepper, quartered lengthwise 2 ears corn, shucked 1 tablespoon vegetable oil

200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon

In addition, we packed the following: Bottled puree soups (great discovery from organic supermarket) Gazpacho (another great item from organic shop) Rice cakes Spelt bread from our favourite organic bakery Figs Brazil nuts and pecans Ground flax seeds Wakame White beans Chickpeas Fruits: oranges, apples, peaches, bananas Veggies: carrots, cucumbers, red bell peppers, tomatoes Soy yogurt Ground artisan coffee Dark chocolate Bottled water

ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)

But you might try grilled corn kernels that are slightly charred along with a mixture of green, orange and red grilled bell peppers.

Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red bell pepper, diced1 orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece fresh ginger, peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper, orange bell pepper, the red onion and the spring onion.

Colors: Green, red, yellow, and orange bell peppers, red cabbage, red / white onions, tomatoes, and carrots.

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

This particular combo includes red and orange bell pepper, cucumber, tomato, red onions, chickpeas, kalamata olives, parsley, and cilantro.

I add some onions (in the beginning before the garlic), very small potatoes (when it was simmering... and I simmered it longer), and orange, yellow, and red bell peppers (in the last couple minutes of simmering).

I like to also add red and orange bell pepper and parboiled zucchini and it turns into a chunky vegetable salad worthy of a meal!

1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell peppers, membranes and seeds removed 1 yellow bell pepper, membranes and seeds removed 1 orange bell pepper, membranes and seeds removed 1 fresh red chile, seeded large bunch (approx. 4 oz) fresh cilantro 1 cup pineapple juice, from a carton 2 limes, preferably unwaxed 1 1/2 tbsp sea salt flakes or kosher salt, or to taste 2 tsp Asian sesame oil 2 tsp maple syrup

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated

McCormick ® Perfect Pinch Zesty Pepper Seasoning Blend delivers a touch of heat from a premium blend of peppers, complemented by the zest from lemon and orange, tomato and red bell pepper, without the salt.

1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.

Green bell peppers are the ones that are harvested first and are the least mature, then yellow and orange and then finally red.

1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells

I will often use organic red, yellow and orange bells or mini sweets (on the dirty dozen) organic zucchini maybe some organic yellow squash when the squash gets to your desired softness stir in the corn and organic tomatoes.

For example, in the Tomato Kick bottle there are 2.5 tomatoes, 1/4 red bell pepper, 3/4 celery stalk, 1/5 carrot, 1/2 orange, and a hint of lemon.

4 chopped bell peppers - 1 green pepper, 1 red pepper, 1 yellow pepper and 1 orange pepper (to equal approximately 6 cups, chopped)

First, slice bell peppers (one red, one orange and one yellow) and red onions.

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.