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Thai Curried Shrimp Recipe

The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe.


  • 2 tb Oil
  • 3 Minced Garlic Cloves
  • 8 oz Shrimp, Shelled & Deveined
  • 1 ts Curry Powder
  • 2 tb Fish Sauce (Nam Pla)
  • 1 tb Oyster Sauce
  • 1 1/2 tb Sugar
  • 1/4 c  Slivered Green Bell Pepper
  • 1/4 c  Slivered Red Bell Pepper
  • 1/4 c  Sweet Basil Leaves
  • 1/4 c  Sliced Onions


  1. Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute.  Add all the other ingredients and cook for 2 minutes.
  2. Serve with steamed jasmine rice.

Layered Pizza Dip Recipe


  • 1 (8-oz.) container soft cream cheese with chives and onions
  • 1/2 cup pizza sauce
  • 1/2 cup chopped green bell pepper
  • 1/3 cup finely chopped pepperoni
  • 2 oz. (1/2 cup) shredded mozzarella cheese
  • 2 oz. (1/2 cup) shredded Cheddar cheese


  1. Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
  2. Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
  3. Serve warm with bagel crisps, bagel chips or crackers

Cuban Style Hash Recipe


  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 1 each red and green bell pepper, thinly sliced
  • ½ habanero pepper, minced
  • 4 cloves garlic, minced
  • 1-1/4 lb (625 g) lean ground beef
  • 1 tsp (5 mL) dried oregano (preferably Mexican)
  • ½ tsp (2 mL) ground cumin
  • 1 piece (2 inches/5 cm long) cinnamon stick
  • ¼ cup (60 mL) dry sherry
  • 1 can (28 ounces/796 mL) tomatoes, with juice
  • ½ cup (125 mL) dark raisins
  • 12 large pimiento-stuffed green olives, sliced
  • Salt and freshly ground pepper
  • 2 hard-boiled eggs, chopped
  • Finely chopped fresh flat-leaf parsley


  1. In a large, heavy frying pan, heat oil over medium heat and cook onion, bell peppers, habanero pepper and garlic, stirring, for a minute. Cover, reduce heat to low, and cook until vegetables are very soft, about 10 minutes.
  2. Raise heat to medium-high, add beef, breaking it up with a fork, and cook until it is no longer pink, about five minutes. Add oregano, cumin and cinnamon stick and cook, stirring, for one minute. Add sherry and cook, stirring, until almost all the liquid has evaporated, about two minutes.
  3. Add tomatoes and juice and cook, stirring, until mixture comes to a boil. Reduce heat and simmer until mixture is slightly thickened, about 20 minutes. Stir in raisins, olives, and salt and pepper to taste. Cook until olives are heated through, about one minute.
  4. Transfer to a large, deep, heated serving platter. Sprinkle with eggs and parsley. Serve hot.

Makes: 6 servings

The habanero pepper can be replaced by one or two jalapeño peppers.