Place 3 organic romaine leaves on a plate, add turkey mixture and top
with diced bell peppers.
Packed with flavor, ground beef is sautéed
with diced bell peppers, celery, and onions and seasoned with a yummy homemade sauce.
Packed with flavor, ground beef is sauteed
with diced bell peppers, celery, and onions and seasoned with a yummy homemade sauce.
Top
with diced bell peppers and diced watermelon, and for added pizzazz throw on some goat cheese or feta crumbles.
Garnish
with the diced bell pepper, fresh coriander and dill, and a drizzle of olive oil.
Not exact matches
The Oh Captain, My Captain is made
with their sweet and savory sauce, cheese, pepperoni, spicy sausage, chicken,
bell peppers,
diced onions, and mild wing sauce on a garlic crust.
vegetable oil 1 large white onion, roughly chopped 1 medium red
bell pepper, roughly chopped 1 medium green
bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can
diced tomatoes
with juice 1/2 tsp.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red
bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes
with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Feel free to toss in
diced sweet
bell peppers, carrots, celery etc. along
with your favorite beans to make this filling and nutritious.
Garnish the dip
with diced grape tomatoes, chopped red onion and
bell pepper, black olives, and shredded cheddar cheese.
With cauliflower florets,
diced red
bell pepper, minced scallions, almond meal, hot sauce, and Cabot Sharp Cheddar, you will love the amazing flavor these unassuming little bites bring!
Dice the onions +
bell peppers and mix together
with ground beef and eggs.
I like to balance out that green
with some
diced red
bell pepper, too.
Add the
diced bell pepper to the bowl
with the fried tofu.
- Next, add in the
diced onion and red
bell peppers, and saute those together
with the ground beef for about 3 - 4 minutes; add in the garlic and stir to incorporate, and once that becomes aromatic, add in the tomato paste and stir, and cook the mixture for a minute or two.
Filed Under: Poultry, Seafood Tagged
With: chicken, chicken stock, chorizo,
diced tomatoes, garlic, lemon, olive oil, onion, paprika, parsley, peas, red
bell pepper, saffron threads, short grain rice, shrimp
Filed Under: Appetizer, Beef Tagged
With: chili powder, chocolate, cilantro, cumin,
diced green chilies,
diced tomatoes, garlic, Greek yogurt, green onion, ground beef, kidney beans, olive oil, onion, oregano, paprika, red
bell pepper, shredded cheese, tomato, tomato paste, tortilla chips
I stuck
with the celery and red onions which you'll traditionally find in a tuna salad, but to get those Caribbean flavors I added some
diced mangoes, sweet
bell peppers, adobo chipotle
pepper, habanero, and jerk seasoning.
1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red
bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch
dice 2 cups water 1 cup
diced canned tomatoes
with chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black
pepper
1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini,
diced 1 small yellow onion, finely
diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large
bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing
with the sausage) Salt and
pepper
1) Wash, de-seed and cut
bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet
with parchment paper and place
bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While
bell peppers are cooking,
dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.
I poured the blue cheese sauce over riccioli pasta and topped
with a brunoise, which is a blend of similarly - sized and shaped
diced vegetables (I used orange
bell peppers, crimini mushrooms, zucchini, jiacama and carrots).
of boneless chicken,
diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red
bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw
with carrots 1/2
bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili
pepper flakes to taste Salt and
pepper to taste 1 head of lettuce (for wrapping)
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green
bell pepper,
diced 1 (28 ounce) can
diced tomatoes
with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon
pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
-LSB-...] and others don't, some people add
diced bell pepper as well, so I've decided to start
with my bbq chicken recipe as a base for this recipe and go from there.
Slow Cooker Swiss Steak
with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery,
diced 1 green
bell pepper 1 28 ounce can
diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head of cauliflower 1 tablespoon butter
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes
with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 large onion,
diced 2 red
bell peppers, finely
diced olive oil 1 teaspoon hot paprika pinch cayenne 1 garlic clove, minced 1 28 ounce can
diced tomatoes
with juice 1 tbsp basil, julienned
Savory mushrooms get stuffed
with diced red
bell peppers and smoked Gouda creating scrumptious small bites.
To prepare, simply roll plain Goat Cheese log in chopped, fresh chives and
diced fresh red chili
pepper or red
bell pepper, and top
with Olive Oil.
ingredients TURKEY CHILI
WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium
dice) 1 red
bell pepper (top removed, seeded, medium
dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black
pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
Filed Under: Soups and Stews Tagged
With:
bell pepper, black beans, chili, chili powder, cilantro, collard greens, corn, cumin,
diced tomatoes, garlic, Mexican, mushrooms, onion, oregano, pinto beans, potato, soup, southwestern, tomato paste, yam
Powered
with quinoa, chopped kale, protein - rich edamame,
diced bell peppers, hydrating grapes, sweet corn, finely shredded carrots, crunchy pecans, flaked coconut and fresh cilantro.
Filed Under: Ethnic Dishes, Fan Favorites, Main Dishes Tagged
With: basil,
bell pepper, black beans, chard, chili powder, corn, corn tortillass,
diced tomatoes, Enchilada Casserole, garlic, no - oil, onion, oregano, SOS - free, vegan, zucchini
1 pkg Nasoya ® TofuBaked, Sesame Ginger,
diced into cubes 1/2 cup brown rice, cooked 1 tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red
bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne
pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes,
diced with juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado, skinned and
diced
Add 1/4 cup of seeded and
diced red
bell pepper along
with the onion.
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne
pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red
bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled,
diced) 1 jalapeno
pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red
bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow
bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black
pepper (to taste)
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of
diced tomatoes
with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red
bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne
pepper salt and
pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped
We eat little bits here and there throughout the day, whether it's a half cup of
diced cherries, a piece of string cheese, or some hummus
with bell peppers or a few chips.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes
with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Once the oil get's hot add the minced garlic and the
diced onions, mix
with the oil and cook for about 3 minutes, then add the
diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season
with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black
pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous
with a fork
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1 red
bell pepper, seeded and
diced 1 green
bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry
with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
CORNBREAD STUFFING
WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-
with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch
dice) 3 stalks celery (1 / 2 - inch
dice) 1 red
bell pepper (top removed, seeded, 1 / 2 - inch
dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black
pepper (to taste)
Once the oil get's hot, add the
diced onions to the pan and cook for about 4 minutes, then add the minced garlic, mix
with the onions and then add the
diced red
bell peppers, mix everything together and cook for about 5 minutes
Top
with a sprinkle of the
diced red
bell pepper and season
with salt and
pepper to taste.
Filed Under: Vegan, Vegetarian Tagged
With: bay leaf,
bell pepper, cayenne
pepper, celery, chickpeas,
diced tomatoes, flour, garlic powder, liquid smoke, okra, olive oil, onion, tabasco, thyme, vegetable stock
In a large mixing bowl, combine the
diced onion, zucchini,
bell pepper, olive oil and fresh rosemary, and season
with salt and
pepper to taste.
1 Kabocha squash, cut in half
with seeds removed 1/4 red onion,
diced 1 cup zucchini,
diced 1/2 cup
bell pepper,
diced 1 tablespoon extra virgin olive oil 2 teaspoons fresh rosemary, minced Salt and
pepper, to taste
* Serve the dish
with hot, cooked rice, and any or all of the suggested condiments: fried plantain pieces, chopped tomatoes, chpped
bell pepper, chopped oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed
pepper,
diced papaya, grated ginger root, fried okra, chopped boiled eggplant.
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow
bell pepper,
diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans
diced tomatoes
with chiles, including juices 1 tablespoon chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or
pepper, to taste