BROIL the bell pepper halves for about 10 minutes
br>Roughly dice the red bell pepper and finely dice the onion
he skillet; add eggplant and bell pepper. Saute until starting to soften
o a boil; add the bell pepper and cook until soft, about
In a large skillet saute corn, bell pepper, garlic and cumin in oil over low to moderate heat for 3 minutes.
Season with salt and pepper to taste.
Add scallions and stir for 30 seconds.
Transfer to a bowl and add lemon juice and toss.
Serve at room temperature.
Put the vinegar and oil into a bowl; season and mix to make a quick dressing.
Then add the chick peas, green bell pepper and tomatoes and stir gently so that they are all coated with the dressing.
If you have some fresh herbs, snip some on top before serving with lemon wedges.
horoughly.
For the chili pepper dressing:
Strip the cilantro
minutes.
Add chopped bell pepper and stir-fry about 5
1. Bend together mayo, vinegar, mustard, sugar, salt, and pepper till creamy.
2. Stir dressing into macaroni, peppers, parsley, and green onions till well blended.
3. Chill for at least 3 hours. ENJOY....
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.
Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast
RED PEPPER SAUCE:
Roast the red
o taste with salt and pepper.
(Can be made ahead
urning when baking.
RED PEPPER SAUCE:
Place garlic cloves
rain on paper towel; cool. (Recipe can be made ahead to
In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.
In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.
Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
Add green and red pepper strips, jicama and scallions.
In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
Serve chilled or at room temperature.
lavor).
Sliver the green bell pepper.
Put the vegetables into