BROIL the bell pepper halves for about 10 minutes
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast
RED PEPPER SAUCE:
Roast the red
minutes.
Add chopped bell pepper and stir-fry about 5
urning when baking.
RED PEPPER SAUCE:
Place garlic cloves
elt.
Combine tomatoes, onion, bell pepper, olive oil and vinegar.
turning. Add the strips of pepper and saute for another 2
Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.
he sliced carrots, onion, red bell pepper, garlic and dryed chili flakes
***Note, to roast the bell pepper: place on a hot, dry
utter, add in the sliced bell peppers, garlic, onions and cumin
Cut bell pepper in half.
Grill, turning
).
Place red bell pepper, yellow bell pepper, and orange bell pepper quarters, cut sides
Cook pasta according to package directions, omitting salt and fat.
Place bell pepper in a colander; drain pasta over bell pepper.
Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.
br>Combine cumin, cayenne pepper, salt and pepper on a plate. Roll
ed, green, yellow, and orange bell pepper halves on the baking sheet
Heat beans or make the way you prefer.
In the last 15-20 minutes of cooking the beans,clean and chop bell pepper.Add to pot.
Simmer until bell pepper is soft and had slighty flavored the beans.
roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a
n a large bowl. Add bell peppers and portobello mushrooms; toss