• Three Herb Vinaigrette — an herbaceous red wine vinegar and organic olive oil blend • Roasted Reds — a creamy texture with
sweet roasted red bell peppers, ripe tomatoes, and a kick of jalapeno that make for a spicy burst of flavor • Lemon Basil Vinaigrette — a balanced blend of zesty summer lemons and herbs
Not exact matches
These babies are little cornmeal cakes filled with sautéed
red onion, corn,
sweet bell pepper, and fire
roasted poblano
pepper.
Kelsey
roasts two fiery
peppers with
sweet red bell peppers to form an eye - watering hot sauce that mellows out when mixed with creamy Caesar.
2 tablespoons ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion, diced 1 green
bell pepper, diced 1
red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Roasting intensifies and makes
sweeter the taste of most vegetables — this is so true for tomatoes and
red bell peppers.
While that's happening, I cut up a big eggplant into chunks, 1/2 of a
sweet onion and a
red bell pepper and
roast them on super high heat in the oven until they are soft and slightly charred, about 40 minutes.
For Kalyn's recipe I made my own
roasted red peppers because I couldn't find any organic ones in a jar and
sweet bell peppers are one of the dirty dozen.
This
roasted red pepper hummus is extra creamy and packed with the tangy and slightly
sweet flavor of
roasted red bell peppers.
Neatly shredded cabbage can be used to make this Thai style crunchy salad made with addition of
red bell peppers, sprouts and
roasted peanuts and a
sweet and sour peanut dressing.
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.
A quick rough chop of
sweet carrots, savory
red bell peppers, and spicy
sweet sliced onion —
roasted until caramelized in the oven — and then whipped with fresh basil?
Crunchy purple cabbage,
sweet red bell peppers, tender
roasted sweet potatoes, fiber - rich chickpeas, and an extra bite from green onions.
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1
sweet onion, thinly sliced half moon 2 snall zucchini, diced 1
red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire
roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked
pepper to taste Pinch of crushed
red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large
sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2
bell peppers, sliced ● 1
red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire
roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
The
sweet flavor of the
red bell pepper is intensified when they're
roasted.