Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Preheat oven to 350 degrees.
Mix dry ingredients in a small mixing bowl (stevia, brown sugar, PB2, baking soda, salt, flour/protein).
Add remaining wet ingredients and mix to combine (egg, almond milk, vanilla, syrup).
Your batter will be quite sticky. If it seems like it isn't combining, add a little bit of almond milk 1 teaspoon at a time.
Lightly dampen your hands and roll tablespoon-sized balls of the dough and press them down onto a cooking-spray'ed cookie sheet.
Bake at 350 for 8-10 minutes.
Place potatoes in a buttered 9 x 13-inch baking dish.
Add bell pepper and pimentos.
Mix lightly.
Combine milk and salt and pour over potato mixture.
Cover with foil.
Bake in a 350\u00b0 oven for 1 1/2 hours or until potatoes are fork-tender.
Remove foil.
Cover with mixture of bread crumbs and cheese.
Drizzle 1/3 cup butter over top.
Continue baking for 15 minutes or until cheese melts.
Cut tops off bell peppers, making a bell pepper \"bowl\".
Remove seeds
Fry bacon until crisp; save to use later.
Add bacon grease to water in which rice will be cooked.
In frying pan melt butter; add celery and chopped bell pepper.
Cook a few minutes; add shrimp, sprinkled with Worcestershire sauce and dredged in flour. Stir and simmer until shrimp are cooked.
Season with salt and pepper; add rice and mix.
More butter may be added.
Stir in crumbled bacon and serve.
Boil chicken and reserve broth. Chop onions, bell pepper and celery; saute in margarine. Add chicken, soup, milk and 1 1/2 cups chicken broth; stir until smooth. Take off heat and add eggs and bread crumbs. Pour into a large greased baking dish. Bake at 350\u00b0 for 30 minutes. Top with grated cheese and let melt when ready to serve.
Cut plantations (wedged cut); place in skillet of hot olive oil.
Cook until brown on high or medium heat.
When browned and tender, place sugar in Zippy bag and place the cooked plantation in; shake well.
When cool, ready to serve.
Ecuadorian favorite dish.
BROIL the bell pepper halves for about 10
minutes.
Add chopped bell pepper and stir-fry about
For the red bell pepper pesto, quarter pepper; discard
br>Season the insides of bell peppers with salt , spoon meat
nd peppers,corn kernels,tomatoes, bell peppers and chili-pepper.Gently
dd the stock, 2 roasted bell peppers, poblano chili, and thyme
Cut a slice of about 1/2 inch on the top of bell peppers, remove seeds and empty them.
In a big skillet, cook ground veal at medium-high heat for about 5 minutes or until brown. Remove grease from the skillet. Add salsa, 1 cup grated cheese and uncooked rice. Mix well. Stuff peppers with the mixture of ground veal.
Pour water in the crockpot. Add stuffed bell peppers by packing them well. Cover and cook at low setting 6 to 7 hours. When ready to serve, sprinkle the bell peppers with remaining cheese.
5 minutes, add the red bell pepper and onion to the
Heat the oil in a pot. Sautee onion, garlic and bell peppers until tender.
Add tomato puree and beans. Season to taste.
Bring to a boil and let cook for about 15 minutes. Everything should be cooked through and nicely warmed.
Serve with a nice bread on the side.
elt.
Combine tomatoes, onion, bell pepper, olive oil and vinegar
tir in the chicken and bell pepper strips. Transfer the mixture
To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime
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.