Saute the green and red bell peppers, onion, and garlic in
hen add the chopped green bell pepper (I cut it up and
Saute the onion, garlic, and chilli in the oil until fragrant.
Add stock, tomatoes, and oregano and bring to the boil.
Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
Serve sprinkled with the herbs and add a squeeze of lemon juice.
alt and pepper.
brown in a dutch oven or soup pot
BROIL the bell pepper halves for about 10 minutes
alt and fresh ground black pepper. Roast squash until it is
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
roiler.
flatten out the bell pepper halves and arrange them on
Stir in the roasted red bell pepper and crabmeat, and season with
yellow squash, red bell pepper, yellow bell pepper, and orange bell pepper in the hot oil
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
Add the onions, carrots, red bell pepper, celery and garlic to the
Melt the butter in a large heavy pot over medium-high heat.
Add in bell peppers, onions and garlic; saute for about 5-6 minutes or until veggies are tender.
Add in flour and stir for 2 minutes.
Whisk in broth, milk and whipping cream; stir until slightly thickened, stirring constantly.
Gradually add in the white cheddar cheese and stir until melted and heated through.
Season with cayenne pepper or black pepper and salt to taste.
Ladle into bowl and sprinkle with grated Parmesan cheese.
In blender or food processor, puree bell peppers.
In large saucepan, melt butter.
Stir in flour; then stir in half-and-half and chicken broth.
Cook stirring constantly until mixture thickens and bubbles.
Stir in bell pepper puree, salt, pepper, and hot pepper sauce.
Simmer and serve.
Serves 4.