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Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Sausage-and-Pepper Heros Recipe

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound red bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • 6 chicken sausages, about 5 ounces each (preferably with roasted pepper or parsley and cheese)
  • 3 long hero rolls, split lengthwise

Directions

  1. Heat a large cast-iron or nonstick griddle (you can also use 2 cast-iron or nonstick skillets). Add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Push the vegetables to the back of the griddle, cover with an inverted heatproof bowl and keep warm over low heat; stir occasionally as you cook the sausages.
  2. Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, 10 minutes. Add the sausages to the vegetables and keep warm. Brush the rolls with oil and toast on the griddle. Fill the rolls with the sausages and peppers, cut each one in half and serve.

Philly Cheese and Ground Beef Casserole Recipe

Ingredients

  • 1 1/ lb lean (at least 80%) ground beef
  • 1 package (8 oz) sliced mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices (1 oz each) provolone cheese
  • 2 tablespoons butter or margarine
  • 2 large onions, halved and thinly sliced into wedges
  • 2 medium red bell peppers, cut into strips
  • 2 cloves garlic, finely chopped
  • 1 can (16.3 oz) Pillsbury Grands! Homestyle original biscuits

Directions

  1. Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

  2. In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.

  3. In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

  4. Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.

  5. Bake 35 to 40 minutes or until biscuits are golden brown on top.

Slow-Cooker Ratatouille Recipe

Serve the ratatouille warm or at room temperature; as a side dish for grilled poultry or meat; as a bed for a fish fillet; on a sandwich; or perhaps over toast with an egg on top.  Using a slow cooker means that you can take advantage of all of these vegetables in season and not warm up your kitchen.

Ingredients

  • 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
  • 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
  • 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
  • 1 large onion, sliced into half-moons
  • 4 large cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
  • 1 bay leaf

Directions

  1. Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with additional paper towel to remove as much water as possible.
  2. Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.
  3. Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf. Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.

Slow-Cooker Pepperoni Pizza Dip Recipe

Pizza toppings are mixed and melted, then served with veggie dippers. A great way to eat those vegetables!

Ingredients

  • 1 jar (14 ounces) pizza sauce
  • 1 cup chopped turkey pepperoni, (from 6-ounce package)
  • 8 medium green onions, chopped (1/2 cup)
  • 1/2 cup chopped red bell pepper
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 package (8 ounces) cream cheese, softened and cubed
  • Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

Directions

  1. Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
  2. Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
  3. Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Blue Cheese Dip with Vegetables Recipe

A low-fat version of everyone’s favorite decadent dip. I tend to make this up and use it as a side dip for chicken wings.

Ingredients

  • 1 1/2 cups small curd creamed cottage cheese
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 2 teaspoons grated onion
  • 3 tablespoons crumbled blue cheese
  • 1 tablespoon chopped fresh parsley
  • 1 medium bell pepper
  • Raw vegetables, for dipping

Directions

  1. Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  2. Cover and refrigerate 1 hour to blend flavors.
  3. Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

Vegetable-Chicken Stir-Fry Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
  • 3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
  • 1 garlic clove, finely chopped
  • 1/2 cup stir-fry sauce

Directions

  1. Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
  2. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.