Tag Archives: Bell pepper

Soups & Stews, Vegetarian

Cucumber Soup

Cucumber Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
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Ingredients
  • 4 lbs seedless cucumbers
  • dash or two of dried red pepper flakes
  • dash sea salt to taste
  • 3 limes, juiced
  • 1 Tbsp chopped fresh mint leaves
Instructions
  1. Peel and Puree the cucumbers.
  2. Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
  3. When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
  4. Cover bowl and refrigerate for 30 minutes before serving.

 
Chicken

Chicken Kabobs

Chicken Kabobs
 
Author:
Recipe type: Main
Cuisine: American
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Ingredients
  • ⅔ cup vegetable oil
  • 2 tablespoons white vinegar
  • ½ teaspoon parsley
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1¼ pounds chicken breasts boneless skinless cut in 2" cubes
  • 1 medium red bell pepper -- large chunks
  • 1 medium green bell pepper -- large chunks
  • 2 medium onions - chunks
  • 6 bamboo skewers
Instructions
  1. In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper
  2. Add the remaining ingredients and toss to coat
  3. Cover and refrigerate for 2 hours
  4. Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers
  5. If using bamboo skewers, they must first be soaked in water for 15-20 minutes
  6. Preheat the grill to medium-high heat
  7. Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through
Pasta

Italian Vegetable Pasta Salad

Italian Vegetable Pasta Salad
 
Author:
Recipe type: Salad
Cuisine: Italian
Serves: 8
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Ingredients
  • 16 oz penne
  • 1 bag (16 oz) frozen Italian vegetables, thawed
  • ½ cup red wine vinegar
  • ½ cup good olive oil
  • 2 cloves garlic, grated
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup diced sweet red bell pepper
  • ¼ cup diced green onions
  • ¼ cup shredded fresh basil
  • ¼ cup diced ripe olives
Instructions
  1. Bring a large stock pot salt cold water and bring to a boil
  2. Cook pasta according to package instructions.
  3. Add thawed vegetables 2 minutes before the pasta is cooked completely.
  4. Drain pasta and veggies into a colander and let sit.
  5. In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
  6. Add pasta and red pepeper to dressing mixture and toss until coated well.
  7. May be served room temperature or cooled.

 
Beef

Beef Fajita

Beef Fajita
 
Author:
Serves: 4
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Ingredients
  • 2 lbs. Steak
  • 1 Medium Onion
  • 1 Medium Sweet Bell Pepper (red, yellow or orange)
  • 8 Flour Tortilla
Instructions
  1. Saute the onions and peppers together until tender.
  2. Remove from pan.
  3. Brown the steak until it is to your desired taste.
  4. Add onions and peppers and reheat.
  5. Put in to tortilla and serve.

 
Beef

Sloppy Joe

Sloppy Joe
 
Author:
Recipe type: Main
Cuisine: American
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Ingredients
  • 1 pound lean ground beef (Turkey, Chicken or Pork can also be used)
  • ¼ cup chopped onion
  • ¼ cup chopped green bell pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • ¾ cup ketchup
  • 3 teaspoons brown sugar
  • salt and ground pepper to taste
Instructions
  1. In skillet over medium heat, brown ground beef, onions and peppers.
  2. Drain off excess liquid.
  3. Stir in remaining ingredients and simmer for 15 to 20 minutes, stirring frequently.

 
Rice, Vegetarian

Brown Rice Spanish Skillet

Brown Rice Spanish Skillet
 
Author:
Recipe type: Rice
Cuisine: Mexican
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Ingredients
  • 1 Tbsp cooking oil
  • 2 cups uncooked brown rice
  • 1 large sweet onion, diced fine
  • 1 medium green bell pepper, diced fine
  • 4 cups vegetable broth or chicken broth
  • 1 - 15 oz can diced tomatoes-green chili blend
  • ½ tsp kosher salt
  • 3 Tbsp chipotle pepper
Instructions
  1. Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
  2. Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
  3. Serve hot or room temperature as a side dish with grilled meat of your choice.

 
Chicken

Sizzling Mixed Pepper Fajitas

Sizzling Mixed Pepper Fajitas
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
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Ingredients
  • 1 lb. chicken breast - boned and skinned
  • 1 large red onion
  • 1 large carrot
  • 1 sweet red bell pepper
  • 1 sweet green bell pepper
  • 1 sweet yellow bell pepper
  • high heat cooking oil
  • 2 cloves garlic, minced
  • 1 - 15 oz cab black beans, rinsed and drained well
  • ½ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp smoked paprika
  • 8 - tortillas
Instructions
  1. Cut chicken into small thin strips.
  2. In large skillet; drizzle cooking oil in to lightly coat bottom.
  3. Cook chicken in skillet until lightly browned, set aside.
  4. In large skillet; drizzle cooking oil in to lightly coat bottom.
  5. Cut the onion, carrot, and all the peppers up into thin strips.
  6. Put skillet over medium-high heat and add all the vegetables, cooking and stirring until just softened.
  7. Stir in the chicken, garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.
  8. Remove skillet from heat.
  9. Serve in tortillas

 
Salad

Red Bell Pepper Jicama Slaw

Red Bell Pepper Jicama Slaw
 
Author:
Recipe type: Salad
Cuisine: Mexican
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Ingredients
  • 2 large limes, juiced
  • ¼ tsp hot pepper sauce
  • 1 Tbsp brown sugar
  • ½ cup olive oil
  • salt and pepper
  • 1 jicama, peeled and cut into very thin strips
  • 1 red bell pepper, cleaned and cut into very thin strips
  • 1 green onion, chopped
Instructions
  1. Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
  2. Add in olive oil slowly, whisk until dressing thickens.
  3. Taste and add salt and black pepper as needed, then whisk to combine.
  4. Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

 
Rice

Six Minute Almond Green Bean Rice Skillet

Six Minute Almond Green Bean Rice Skillet
 
Author:
Recipe type: Side
Cuisine: American
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Ingredients
  • 1 tsp butter
  • ½ cup slivered almonds
  • ½ cup finely diced red bell peppers
  • 3 cups cooked brown rice
  • 1 package (10 oz) frozen French-cut green beans, thawed and drained
  • 2 green onions, cut into thin strips
  • salt and pepper to taste
Instructions
  1. In large heavy skillet, place over medium heat, add butter and slivered almonds, and cook until almonds are light golden in color; about 1 minute.
  2. Add the red bell peppers to skillet and continue cooking and stirring until peppers soften slightly; about 2 minutes.
  3. Add rice and green beans and continue cooking and stirring until all ingredients are hot; about 3 minutes.
  4. Add the green onions, stir, taste and season as desired.
  5. Serve immediately.

 
Cooking Recipes, Main Dishes, Soups & Stews

Quinoa Chili Casserole

 

Quinoa Chili Casserole
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
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Ingredients
  • 3 tsp olive oil
  • 1 medium sweet onion, diced
  • 1 medium red bell pepper, diced
  • 2 garlic cloves, grated or minced
  • 2 cups quinoa
  • 1 cup vegetable broth
  • 2½ cups water
  • 1 - 15 oz can black beans, drained and rinsed
  • 1 - 15 oz can diced tomatoes
  • ½ Tbsp chili powder
  • 1 tsp cumin
  • ⅛ tsp black pepper
  • 2 cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease 13x9 baking pan.
  3. In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
  4. Stir in remaining ingredients EXCEPT cheese.
  5. Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
  6. Place mixture in the 13x9 pan and sprinkle with cheese.
  7. Bake for 15 minutes (cheese should be bubbly and melted)
  8. Remove and let stand for approximately 10 minutes to let it all set together.