Halve
pepper lengthwise, and use small knife to remove seeds and ribs.
Cut off top 1/3 of
each pepper lengthwise leaving stem intact.
To make the stuffed peppers: Split
each pepper lengthwise so that it lays flat in one large piece.
Slice open each jalapeño
pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
Cut
the pepper lengthwise into half.
Seed it, then slice the bell
pepper lengthwise into long strips.
Slice each bell
pepper lengthwise and discard the seeds, alternatively trim off each top and discard the seeds (depending on the shape of the pepper).
Slice sweet
peppers lengthwise and remove any seeds.
While the filling cooks, halve the bell
peppers lengthwise and remove the ribs and seeds.
Halve bell
peppers lengthwise; discard seeds.
Split
the peppers lengthwise and remove the seeds.
Halve the red
peppers lengthwise.
Not exact matches
3 large parsnips — scrubbed clean, cored, cut
lengthwise into long wedges coconut oil sea salt and freshly ground black
pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
Slice the jalapeños in half
lengthwise, scoop out all the seeds, and remove the pith (the white part) from the
pepper.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell
pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved
lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
Fold each remaining slice of ham in half (
lengthwise worked best for me), then wrap the stuffed
peppers with a slice of ham.
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered
lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved
lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black
pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
1 medium - size spaghetti squash, cut in half
lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black
pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red
pepper flakes 1/4 teaspoon fresh ground black
pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell
peppers, julienned 1 lb large shrimp, peeled, deveined and halved
lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro
Ingredients (Serves 4) 2 poblano
peppers, cut in half
lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese, sliced
-LSB-...]
peppers, cut in half
lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow -LSB-...]
Remove and drain, then cut each
pepper in half
lengthwise and remove veins and seeds.
piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced
lengthwise and cut into 3 - 4 pieces 1 or more chili
peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
4 tablespoons butter 1 tablespoon olive oil 2-1/2 pounds yellow onions, halved
lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black
pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved
lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White
pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
Cut your bell
peppers into quarters
lengthwise, and cut out the stem, vein, and seeds.
1 cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered
lengthwise and sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes, sliced in half 3 - 4 scallions, sliced 1 red
pepper, seeds removed and diced Salt and
pepper (to taste)
1 red bell
pepper, quartered 1 yellow squash, sliced
lengthwise into 1/2» thick pieces 1 zucchini, sliced
lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced
lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black
pepper
To compliment the Cracked Black
Pepper Salami and Classic Pepperoni, I chose a classic olive oil and
pepper focaccia bread, and sliced it
lengthwise, and then cut it into small 1 Continue Reading...
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved
lengthwise 1 red bell
pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
4 pounds cucumbers, sliced 1 / 4 - inch thick — «pickling» or kirby cucumbers work best here 4 bell
peppers sliced
lengthwise [ok to omit if you don't have them on hand] 3 large onions, thinly sliced 1cup Diamond Kosher salt [Updated: Why Diamond?
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
Cut each
pepper in half
lengthwise.
Ingredients: 1 medium sweet potato per person, sliced
lengthwise into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato,
pepper to taste / 2 T olive oil per potato
Ingredients: 2 large eggplants, cut in half
lengthwise 1 T. tahini 2 cloves of garlic 1 t. salt 1/4 t. ground cumin freshly ground black
pepper, to taste juice of 1/2 a lemon freshly chopped Italian flat - leaf parsley, for garnish
3 - 4 small eggplants — sliced
lengthwise, 1 / 4 - inch thickness 2 - 3 bell
peppers — seeded and sliced
lengthwise 1 - 2 onions — sliced
lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground
pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white
pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced
lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
For fajita bowl 1 tablespoon vegetable oil 1 poblano
pepper, deseeded and sliced
lengthwise 1 small red onion, sliced 1 red bell
pepper, deseeded and sliced
lengthwise 1 green bell
pepper, deseeded and sliced
lengthwise 1 yellow bell
pepper, deseeded and sliced
lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black
pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered
lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black
pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sliced
Rinse the cayenne
peppers, cut off the tops with the stems, and slit pods open
lengthwise, discarding most but not all seeds.
3 pounds ripe plum tomatoes, cut in half
lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black
pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red
pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red
pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black
pepper 4 large bell
peppers, halved
lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut
lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and
pepper 1 32 ounce carton chicken...
Slice eggplant in half (
lengthwise) and rub with olive oil and sprinkle cut portion with salt and
pepper.
Once complete, pat dry the
peppers and slice into strips and slice the squash
lengthwise.
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano
pepper, quartered
lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and
pepper to taste
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split
lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white
pepper
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved
lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black
pepper
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black
pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved
lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split
lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground
pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground
pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground
pepper (to taste)