Seed it,
then slice the bell pepper lengthwise into long 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
Browned the onions,
then added a cut
bell pepper, sauteed,
then added
sliced mushrooms and sauteed until reduced.
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)
Then chopped garlic, onion, and
bell peppers are added along with
sliced smoked sausage and the pot is cooked for another hour or so until the beans are perfectly tender and a gravy is formed.
Add about 2 - 3 T of hummus to each wrap,
then about 1/3 cup shredded carrot, a few
slices of
bell pepper, and a few
slices avocado (plus any other veggies you like!).
Then we add some chopped onions and red bell peppers to a skillet with some olive oil and cook until tender and then add the tomato sauce, sliced sausages and seasoni
Then we add some chopped onions and red
bell peppers to a skillet with some olive oil and cook until tender and
then add the tomato sauce, sliced sausages and seasoni
then add the tomato sauce,
sliced sausages and seasonings.
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.
I used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow onion, grated 1 carrot by hand, and
then used the equivalent of 1
sliced red
bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
* 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
Add the next ingredients in the following order:
sliced bell pepper, shredded coconut, curry powder,
then pepitas.
That's just
sliced green
bell peppers and sweet onion seasoned with garlic powder, cumin, salt,
pepper, and fresh lemon juice,
then sizzled in vegetable oil until caramelized and lightly charred.
Sliced green
bell peppers and sweet onions are seasoned with garlic powder, cumin, salt,
pepper, and a squeeze of fresh lemon juice
then seared until caramelized and lightly charred.
Then fill with some avocado,
sliced bell peppers, and other veggies for some good crunch, and wrap right up, says Jaime Mass, M.S, R.D.. You'll have a handful of antioxidants, protein, and filling fiber.
turkey and hummus «sushi,» (flatten a piece of bread, spread with hummus, top with a few
slices of turkey,
then roll it up and
slice with a sharp knife), cantaloupe, cherry tomatoes,
bell pepper strips, and a granola truffle
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise
then sliced across thinly 6 oz yellow squash, quartered lengthwise
then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Then just shred the sprouts (some stores have bags of shredded brussels sprouts),
slice some green onions, a little red
bell pepper for color, toss in some chopped peanuts, top with a piece of grilled salmon and your good to go.
Grilled Stone Fruit Gazpacho Grill
sliced peaches, nectarines or plums over high heat until just barely warmed through,
then puree in a blender with some cucumber, red
bell pepper, onion, a dash of sherry vinegar, salt,
pepper and ice.
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly
sliced 1 medium zucchini, quartered lengthwise
then sliced 1 red
bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
I charred some edamame, red
bell pepper, and carrot pieces by quickly broiling them (while watching them oh - so carefully), and
then mixed all of the above together with romaine, cilantro, and
sliced green onions.
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red
bell pepper, thinly
sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed,
then sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
To make the the mojo picon sauce add a 1/2 inch thick
slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red
bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black
pepper, using a handheld mixer or food processor, puree everything until it's well pureed,
then transfer to a bowl and set aside
I added chopped baby spinach, parsley, a red
bell pepper and cut a cucumber in half
then sliced thinly.
The second starts with tapenade,
then sliced avocado and again
bell peppers, sun dried tomatoes and shrimp.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne
pepper 2 teaspoons salt 1 teaspoon freshly ground black
pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise,
then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Spread about 2 to 3 teaspoons of pizza sauce in the center of each round,
then top with pepperoni and a few
slices of ripe olive, chopped onion or
bell pepper, or a combination.
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?
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise
then sliced across thinly 6 oz yellow squash, quartered lengthwise
then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
I don't do browned eggs, so I just cooked them until set and
then sliced them, added a thinly
sliced red
bell pepper for some color, some thai basil for «thai - ness», and served it over cabbage noodles!