Not exact matches
Red
peppers are my absolute favourites, although orange and
yellow ones are awesome too — I have to admit though that green
peppers are one of the only veggies I don't
like, I just can't seem to get on with their flavour, it just seems to bitter for me.
Hans Stade, during his captivity in Eastern Brazil, about 1550, says the «
pepper of the country is of two kinds; the one
yellow the other red; both, however, grow in
like manner.
If you need a smaller batch — I would probably break it down
like this: For every package of sausage links I would use (1) green
pepper, (2) of red,
yellow and orange; If the
peppers are huge, then I would half the quantity.
117 oz of baked beans (# 10 can
like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1
yellow pepper and one red
pepper, chopped 1 serano
pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2
yellow bell
pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd
like less or more)
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!)
I
like to mix in the
yellow and orange
peppers, because I find it visually more appealing.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you
like) 1/2 large
yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you
like / have on hand) 1 cup sliced mushrooms 1 green bell
pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and
pepper to taste
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red
pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt,
Pepper to taste Vegetables for skewering: choose your favorites
like zucchini,
yellow squash, bell
peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
The
peppers look very much
like Scotch Bonnet
peppers with a globe shape and bright
yellow - orange color when mature, growing to about 2 - 3 inches in diameter.
With coloring more
like a Gala apple than a bell
pepper, the Enjoya
pepper has a rosy red striping over a canary
yellow background.
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll
like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I
like black and small white or pink beans), 3 - 4 red /
yellow / orange sweet
peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or
yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
I
like the shaved carrots for added color, but you could even throw in red or
yellow bell
pepper!
4 cups Great Northern Beans (or another white bean
like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp
pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for
yellow mustard or brown mustard) 6 cups water
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt +
pepper to taste - 1/2 teaspoon smoked paprika (if you don't
like anything smoky, add regular paprika)- 1/2 teaspoon cayenne
pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of
yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
There are Aji Omnicolor
peppers in
yellow, orange and purple, seven inch - long, bright red Aci Sivri, a Turkish cayenne, bright
yellow Thai
peppers, and Lantern chiles; bright orange
peppers shaped
like lanterns.
Last time i made it exactly
like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your tomato sauce with added finely chopped eggplant, 2 carrots, a red and
yellow bell
pepper and many halfed cherry - tomatoes instead of the 4 big tomatoes.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use
yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you
like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground
pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft,
like feta, or roughly chopped if harder,
like provolone or fresh mozzarella)
If you don't really feel
like lazing it out,
like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons celery seed, 1 teaspoon salt, 1/2 tsp dried
yellow mustard seed, 1/2 tsp red
pepper, 1/2 tsp black
pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice seeds, & 1/8 tsp cardamom seeds in a spice mill.
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
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.
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4» dice 1/2 medium red onion, chopped 1 medium
yellow onion, chopped 1 cup finely chopped sweet bell
peppers 5 cloves garlic, finely chopped 1 Serrano
pepper, finely chopped (remove seeds if you'd
like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
We
like peppers (red, orange and
yellow), onion, green beans, asparagus, whole garlic and zucchini.
2 tbsp olive oil 1/2 large
yellow onion, chopped 4 cloves garlic, minced 1 - 2 jalapeno
peppers, deseeded and chopped (add the 2nd
pepper if you
like it hot) 2 c brown basmati rice 1/2 pint pickled cherry tomatoes 1 pint whole tomatoes canned in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt Fresh parsley (or cilantro), chopped
I've been known to add in things
like jalapeno, red,
yellow and orange
peppers, zucchini, summer squash and fresh green chilis though.
For the meat: — 1 pound ground beef or lamb (I
like using a mixture of both)-- 1
yellow onion, chopped — 4 tablespoons tomato paste — 4 cloves garlic, diced — 1 tablespoon fresh ginger, diced — 1 teaspoon ground coriander — cayenne
pepper, to taste — salt &
pepper to taste — 1 cup water
Among the top growing spices and seasonings being shipped were curries, examples of which are tikka masala and
yellow curry, which grew by 11 %, and chili
peppers,
like aleppo and habanero, which grew by 12 %.
1/2 tablespoon olive oil 1/4 medium
yellow onion, chopped finely 1 cloves garlic, crushed or minced 1/4 bell
pepper, chopped 1/2 tablespoon chili powder 1/2 tablespoon cayenne 1/2 teaspoon ground cumin Salt and
pepper to taste 1-1/3 cups soy meat crumbles (
like Yves, LightLife, or MorningStar) Half a 15 - ounce can crushed tomatoes 1 cup cooked kidney beans, drained (half a 15 - ounce can)
I
like to switch up the green
pepper sometimes with red,
yellow or orange
peppers — what ever you happen to have on hand.
I think my mom has a recipe, but the salad layers goes something
like this: lettuce, red and
yellow bell
peppers, eggs, green peas, red onions, celery, Ranch dressing, cheddar cheese.
1 tablespoon olive oil 1 cup diced
yellow onion (1 small or 1/2 large) 1/2 cup dry white wine
like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) 5 cups chicken or vegetable stock 1/4 cup creme fraiche or coconut milk 1 tablespoon fresh - squeezed lemon juice Salt and
pepper to taste
As with the red and
yellow version, the edges of this chili
pepper have very sweet, apple -
like aroma and the middle section packs some heat.
2 sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat (I used olive oil) 2 garlic cloves, minced 1/2
yellow onion, diced 1/2 pound ground turkey (or more, if you would
like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne
pepper (I left this out, the hot sauce provides enough heat for me) 5 - 6 cups fresh spinach salt and
pepper, to taste
For vitamin C look for
yellow, orange, red and green foods
like oranges, lemons, strawberries, goji berries, mango, pineapple, bell
peppers, broccoli, and brussel sprouts.
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.
They do
like red orange and
yellow peppers.
Ingredients: 3 tablespoons olive oil, divided 1/4 medium
yellow onion, minced 1 clove garlic, minced 1 chipotle
pepper canned in adobo, minced 1 8 - ounce can tomato sauce (also labeled tomato puree) 1/2 teaspoon honey 2 ounces (1/4 cup) light beer 2 boneless skinless chicken breast halves, halved crosswise 3 9 - inch whole wheat tortillas / wraps (I
like Toufayan Bakeries, but you do you.)
During the
pepper harvest in the autumn, the open - air food markets are a riot of color: bright green, red, and
yellow bells; deep - red cherry
peppers; large tomato
peppers from pale
yellow and pale green to darkest red; green and scarlet
peppers like Anaheims and New Mexicans;
yellow Hungarian wax
peppers; long curved red and green
peppers similar to cayennes; shorter, thicker ones
like Italian pepperoncini; and small, thin, pointed dark green and red
peppers as flaming hot as those from Thailand.
From September to mid-October, the farmers» markets of Vladivostok were filled with fresh
peppers: green, red, and
yellow bells; large green and red tomato - shaped
peppers, with a mild but rich flavor; long, sweet
peppers much
like Hungarian ones, pale
yellow - green or bright
yellow in color; very dark green
peppers, similar to small bells but pointed at the base; triangular - shaped
peppers like Spanish pimientos de piquillos, ranging in color from pale green to dark green to bright red; long, wide, red and green
peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green
peppers; and long, pointed, bright red or jalapeño - green
peppers, very much
like de Aguas.
-LSB-...] Via (PaleoOMG) Ingredients 2 sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat 2 garlic cloves, minced 1/2
yellow onion, diced 1/2 pound ground turkey (or more, if you would
like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne
pepper 5 - 6 cups fresh spinach salt and
pepper, to taste Preheat oven to 425 degrees.
My favorite flavor is the Del Sol, whose ingredient list sounds underwhelming (
yellow tomato,
yellow pepper, and carrot), but which tastes
like the best sweet
pepper ever, with a rich slick of quality olive oil at the end.
This recipe is no exception from that list, with a green spinach pizza crust, topped with green basil pesto, mozzarella and goat cheese, followed by green and
yellow bell
peppers cut to look
like four - leaf clovers.
We
like colorful treats... red and
yellow bell
peppers have a sweetness to them my son loves.
When I eat beautiful plant foods — orange and
yellow peppers, purple kale, red and blue berries, and deep green spinach — I feel
like I channel their gorgeous, glowing energy; I feel alive, vibrant, and centered.
Add to that vibrant veggies
like green beans, cauliflower, and
yellow bell
peppers, and your plate gets a colorful kick that's full of important nutrients.
I
like to layer raw vegetables
like carrots; celery; and red, green, and
yellow peppers in rows
like the color of the rainbow.
Lutein is also found in green, leafy vegetables as well as in
yellow and orange fruits and vegetables
like carrots,
peppers, tomatoes, and corn.
Nightshades (potatoes except sweet potatoes and yams; tomatoes;
peppers like green, red,
yellow, orange, jalapeno, chili, and pimentos; eggplant; tobacco; spices from
peppers like cayenne, chili, red
pepper, curry mixes, paprika)
Try different vegetables
like cabbage, red and
yellow bell
peppers, cherry tomatoes, broccoli, red lettuce and herbal herbs
like basil, rosemary among others to keep swapping your greens.
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.