I used a green bell pepper the first time and it tasted fine (although the color was a bit off - putting).
Last night we finally had the curry, but
I used green bell peppers in place of the red bell peppers.
I used a green bell pepper (not a fan of red peppers) and roasted it on a gas burner.
I used green bell pepper, peas, cilantro and sugar snaps, but for an even greener curry you can add spinach or ever kale, use whatever your heart desires.
I used green bell pepper and banana peppers in lieu of jalepenos, and added liquid smoke and bacon bits (okay, they're a little processed but dairy and meat free despite the name).
I used a green bell pepper the first time and it tasted fine (although the color was a bit off - putting).
I don't regret the decision at all, but if you want to
use green bell peppers you certainly can!
A sofrito is simply onions, garlic, and peppers (SoupAddict
uses green bells, red bells and roasted piquillo peppers), and much like preparing soup, provides a savory, aromatic base for the paella.
Have you thought of also
using a green bell pepper, like if you were going to go Italian Hoagie (capacola, salami, american cheese, onion, tomato, sweet peppers, lettuce)?
Not exact matches
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.
I made this yesterday
using an english cucumber, red
bell peppers, carrots,
green onions, and garbonzo beans.
You're welcome to
use green capsicum (which is more common), otherwise know as
green bell peppers.
I'm a fan of
using poblano peppers in place of
green bells in chili recipes for a hint of heat without being too much in your face like a jalapeño.
You aren't
using onions,
green onions or
bell peppers?
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red
bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4
green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
I
used the same easy pan fry method, but this time combined the crispy tofu cubes with tangy sweet chili sauce, sweet
bell peppers, creamy avocado,
green onion, and cilantro, and the result was amazing.
Red
bell peppers are usually quite expensive, though, so
green bell peppers can be
used in their place.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red
bell pepper, diced 1/2
green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red
bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup
green lentils 1 tablespoon italian herbs (I
used half fresh chopped thyme and half dried oregano, but
use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
4 - 5 orange
bell peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced
green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I
used Mccormick Salt - Free Southwest)
I
used 1 cup of brocolli, 1/4 of a red onion, 1 red
bell pepper, 1
green bell pepper, and 2 tomatoes.
Toppings: cheese (I
used an Italian cheese blend) meat (optional - I
used leftover grilled chicken breast) vegetables (such as red and
green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions) fresh herbs (such as basil and oregano)
Ingredients: — 4 cups corn kernels (I
used frozen)-- 1 medium sized red
bell pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild
green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2
bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped
green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
6 - 7oz salmon filet, cut in half 6 cups salad
greens 1/4 cup each diced asparagus, sweet red
bell pepper, sweet yellow
bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can
use purchased pesto in place of dip, if desired.
In Jamaica most people
use tomatoes in their curry recipe, but I prefer to
use red and
green bell peppers instead, and a tablespoon of ketchup and West Indian pepper sauce to add some zip!
cans kidney beans, drained and rinsed 2
green bell peppers, diced (I
used a red and a
green) sour cream, for serving pickled jalapenos, for serving
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.
Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red
bell pepper 1 finely diced jalapeno 1 4 oz can chopped
green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes
use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.
The holy trinity
uses the same ratios, onion and celery, but substitutes
green bell pepper for carrots.
For the salsa, I
used a good amount of ginger, basil, red,
green and yellow
bell peppers, scallions, a little low sodium soy sauce, a splash of sesame oil, the juice of a lemon and lime, some fresh cracked pepper and some dashes of hot sauce.
I
used an orange
bell pepper in place of the
green bell.
I
used carrots in place of
green pepper as I don't care much for raw
green bell peppers, shredded carrots are more traditional to coleslaw in my mind.
Use green beans,
bell peppers, or frozen
green peas instead.
olive oil 1 onion, chopped 1 red or
green bell pepper, chopped (I
used 2 red and 2
green frying peppers, which are smaller than
bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 1 tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
I
used steamed broccoli, carrots diced,
green onion, mushrooms, sliced red & orange
bell pepper.
2 medium sized tomatoes 8 mini peppers or you can
use one large
bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4
green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce —
use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
I
used snow peas instead of
green beans, and threw in a red
bell pepper.
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!
Using just half of the olive oil, sauté the
green bell pepper, red
bell pepper, onion, carrot and chili until sweet and softened, about 8 minutes.
You can
use green peppers or the sweeter and milder red, yellow, and / or orange
bell peppers.
It is made from slices of sirloin, so it's
using Green me, and of course has all of the necessary ingredients that go into a Philly steak, such as a
bell peppers in multiple colors, and an onion.
Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado just before serving in place of the cucumber,
use cooked
green beans instead of
bell pepper, add halved cherry tomatoes, or top with basil ribbons.
Ghayour likes to
use pale
green Turkish peppers, but offers regular
green bell peppers as an alternative.
Add the cut vegetables and the bread soaking in water to a tall plastic cylinder (reserving half of the red and
green bell peppers and half of the onion for later
use)
I
used about a bag and a half of Trader Joe's frozen pepper strips instead of whole
bell peppers, a can of
green chiles and a teaspoon of smoked paprika.
Place the cabbage, carrots, beans,
bell pepper, cucumber, celery,
green onions, basil, and avocado (if
using) into a large bowl.
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3
bell peppers, sliced thinly into strips (I
used 1
green, 1 yellow, 1 orange) 1 large yellow onion, halved and sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
Variation:
Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots,
bell peppers,
green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.