RED PEPPER SAUCE:
Roast the red and poblano peppers whole over
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast
revent burning when baking.
RED PEPPER SAUCE:
Place garlic cloves
n the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes
Wash asparagus and discard ends, cut into half.
Cut Red Bell Pepper and Red Onion length wise.
Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
Add crushed Red Pepper and grated Black Pepper and Salt.
Cook for couple more minutes.
Serve on the plate, sprinkle Parmesan Cheese.
roccoli.
Roughly dice the red bell pepper and finely dice the onion
alt and fresh ground black pepper. Roast squash until it is
Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.
Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.
Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.
Toss kale together with dressing in a large bowl until evenly coated.
oil, then add zucchini and red bell pepper to the skillet.
Saute
dd sliced fennel bulb and red bell pepper and saute until just tender
ike a heavy salt and pepper consistency. Next, lightly apply the
>Place the apples, jalapenos, red bell pepper, plums, cranberries, and lemon in
tir in the carrot and red bell pepper. Bring to a boil, reduce
rain on paper towel; cool. (Recipe can be made ahead to
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.
arlic. Salt and pepper to taste. Core the red bell peppers and wash
Cut bell pepper in half.
Grill, turning
egrees C).
Place red bell pepper, yellow bell pepper, and orange bell pepper quarters, cut sides
Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
he beef and red bell pepper.
rub into beef and red bell pepper the ff