3
Slice the bell pepper into strips.
Thinly slice the meat against the grain then
slice the bell peppers into 1 / 2 - inch thick strips and serve with the tortillas, pico de gallo, sour cream, and guacamole.
Not exact matches
Seed it, then
slice the
bell pepper lengthwise
into long strips.
Slice your onion and
bell pepper into strips.
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
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red
bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
Shrimp 2 Tbsp olive oil 6
slices Canadian bacon (3 oz),
sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red
bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
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 *
If you don't have a mandoline,
slice your zucchini
into rounds and simply spread goat cheese on the
slices and top with chopped
bell pepper.
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
1) Peel and
slice the onions thinly 2) De-seed red
bell pepper and cut
into small cubes 3) Saute red
bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red
bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt,
pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped
into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green
bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
Start by cutting up the
peppers into fairly thin length-wise strips, about 1 cm (1 / 4 - inch) wide, following the directions in our post on «how to
slice a
bell pepper ``.
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
* about 1 pound zucchini, cut
into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly
sliced * 1 cup frozen corn, defrosted * 1 poblano or green
bell pepper, roasted, peeled, seeded and cut
into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and
pepper to taste
Cut the
bell pepper into thin julienne
slices.
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.
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
While pasta is cooking,
slice the roasted red
bell peppers into thin
slices.
Slice the
bell -
pepper and onion
into same - sized chunks.
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and
pepper in olive oil until soft in a pan, then 2) took half a red
bell pepper, cooked according to the Byaldi recipe, chopped it and mixed
into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used
sliced tomatoes instead of red
bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Slice breasts crosswise
into 1 - inch thick
slices; arrange over salad greens and serve with red
bell pepper sauce.
Julienne (
slice into matchstick - size pieces) the mushrooms, dill pickle, onion,
bell pepper, and spinach leaves.
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 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
1 pound boneless, skinless chicken breast halves, butterflied salt and
pepper to taste 2 tablespoons Canola, divided 3
bell peppers of various colors,
sliced into 1 / 4 - inch strips 1 large onion,
sliced into 1 / 4 - inch strips 4 La Tortilla Factory Light Tortillas, Flour
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion,
sliced into wedges * 1 red
bell pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly
slices
Two 8 - ounce packages tempeh, any variety * 1 green
bell pepper, cut
into wide strips 1 red
bell pepper, cut
into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
Add the
sliced bell pepper, cubed zucchini, and the cooked shrimp
into the pan and stir well.
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
Korean Green Bean & Scallion Pancakes 2 oz green beans 2/3 cup all - purpose flour 1/2 cup brown rice flour 1 large egg, beaten 1 cup cold water 1 tsp toasted sesame oil peanut oil 4 scallions,
sliced into thin strips 1/2 red
bell pepper, cut
into strips
Red Curry Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red
bell pepper, seeded and cut
into slivers 8 oz cremini mushrooms,
sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut
into thin strips 8 - 10 button mushrooms 1 red
bell pepper 2 - 3 tbsp butter or olive oil spread salt and
pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut
into 1 inch cubes 1 red
bell pepper, diced 2 Tbsp vegetable oil Salt and
pepper to season beef Green onions,
sliced diagonally for garnish
2 teaspoons olive oil 5
slices uncooked, thick - cut smoked bacon, chopped
into 1/4» pieces 1 medium onion, diced 1 small red
bell pepper or poblano
pepper, diced 8 ounces fresh cremini mushrooms, chopped
Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly
sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red
bell pepper, seeded and cut
into thin strips 8 ounce can
sliced water chestnuts, drained 3 ounces snow peas, trimmed
Slice zucchini and aubergine
into 1 cm rounds, cut
bell pepper into 4 - 6 pieces and place them in a single layer on a baking tray (I used two trays).
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.
Slice all the
bell peppers into thin long strips — about 1 cm thick and 2 inch long.
2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut
into strips (or 3 chicken breasts) 1 medium onion
sliced 1/2 medium red
bell pepper sliced 1/2 medium green
bell pepper sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne
pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken, vegetable, beef or bone) Salt and
pepper to taste
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
Slice the green
bell pepper into strips and place on a flat baking sheet along with the cherry tomatoes.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red
bell pepper, chopped 1/2 green
bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved
into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut
into 16 even - sized cubes 1 small zucchini — cut
into diagonal
slices Onion
slices — cut
into 16 even - sized squares 2
bell peppers — cut
into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black
pepper
1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and
sliced Kosher salt and freshly ground
pepper 2 Tbsp red wine vinegar 3 Tbsp lemon juice 1/2 cup plus 1 Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green
bell peppers, seeded and cut
into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime wedges, for serving (optional)
Salad 2 cucumbers, seeded, quartered lengthwise,
sliced crosswise 1/4 - inch
slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly
sliced Napa cabbage 1 medium red
bell pepper, cut
into matchstick - size strips 1 medium yellow
bell pepper, cut
into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
Cut your cucumber, red and yellow
bell peppers, and avocado
into thin
slices.
Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut
into 1/2 - inch cubes 1 yellow onion, finely chopped 1 each red and yellow
bell pepper, finely chopped 3 cloves garlic, finely
sliced 1 tbsp each... [read more]
1 1/2 pounds orange or yellow
bell peppers (about 4) or sweet orange
peppers (about 6), thinly
sliced into rings