Cut broccoli and red pepper into pieces about 1\" square (individual florettes for broccoli).
Use medium heat throughout.
In Wok or stir-fry pan, heat peanut oil and toast peanuts until golden and fragrant.
Remove peanuts and set aside.
Add broccoli and stir-fry approximately 5 minutes.
Add sweet red pepper.
Continue stir-frying until broccoli and pepper reach desired doneness.
Add peanuts back into pan, toss and reheat if necessary.
Pour into serving dish and serve immediately.
Season as desired.
Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
Stir in the sweet red pepper mixture and combine well.
Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
Take out and serve or spread on a sandwich like normal mayo.
Thinly slice sweet red pepper. Saute the pepper, onion and garlic in oil 10 minutes or until onion and pepper are tender. Now add honey, vinegar, basil, salt and pepper; cook and stir over medium-high heat until nicely glazed.
Serve on lettuce lined plates with goat cheese and toasted baguettes. Enjoy!
Saute onion in olive oil in a large Dutch oven for 5 minutes or until tender.
Add sweet red pepper and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes.
Remove from heat.
Coat a large, nonstick skillet with cooking spray.
Place over medium high heat until hot.
Add snow peas and sweet red pepper; cook 5 minutes, stirring constantly.
Add garlic, sesame seed and seasonings.
Cook 2 to 3 minutes or until crisp-tender, stirring mixture constantly.
In a large skillet, heat the olive oil over medium heat. Add red pepper, onion and garlic; saute 5 minutes.
Stir in water, bouillon cubes and basil. Bring to a boil, stirring occasionally.
Reduce heat and simmer 5 minutes. Stir in cream. Simmer, stirring constantly, 2 minutes.
Spoon over ziti and toss. Top with fresh cracked pepper, if desired.
Lightly toast bread.
Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
Top sandwich with two pickle spears.
b>red peppers and add to the pan. Continue cooking until the pepper
ver moderate heat. Add the sweet red pepper, onion, and garlic; saute until
Melt butter in a skillet over medium heat; add red pepper and cook, stirring constantly until tender.
Stir in corn, curry powder, salt and pepper. Cook 3 minutes, stirring often.
Stir in whipping cream; cook, stirring constantly until thickened.
In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
In small bowl, beat together buttermilk, oil and egg, stir into dry ingredients just until moistened.
Stir in red pepper.
Spoon batter into well greased or paper lined muffin cups, filling each two thirds full.
Bake in 425f degree oven for 15 minutes or until tester inserted in centre comes out clean.
Or bake in 8 inch square baking pan in 425f degree oven for 20 minutes or until firm to the touch.
cut into squares to serve.
CHIVE VINAGRETTE:
In lg bowl wisk together all vinagrette ingredients.
SALAD:
Clean and halve mushrooms, add to bowl with vinagrette.
Add red pepper, cheese and parsley.
Toss to coat and let stand for 1 hour.
MAKE AHEAD:
Make, cover and chill for up to 24 hours.
igh heat.
Add the sweet red pepper pieces and the snow peas
side.
Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in
Heat the oil in a large skillet over medium heat.
Add the sweet red pepper and garlic and saute for 15 minutes.
Stir in the vinegar and sugar.
Add the red pepper flakes, salt and pepper to taste.
Cook, uncovered, stirring occasionally over medium heat for 15 minutes more.
Stir in the tomatoes and basil.
Simmer 10 minutes.
Serve hot with grilled sirloin or flank steak.
nd hot peppers,also add sweet red pepper if using.
Bring to
In a blender or food processor, whirl the sweet red pepper, onion, tomato sauce and red pepper sauce fo 2 minutes or until smooth.
Makes about 1 cup.
Combine basil, oregano, thyme, salt, pepper, vinegar and water in a shallow 2 1/2-quart casserole; add squash.
Cover with heavy-duty plastic wrap; microwave at High for 3 to 4 minutes. Let stand, covered, 3 to 4 minutes.
Add onion, garlic, sweet red pepper and olive oil; toss gently.
Cover and microwave at High for 2 to 4 minutes.
Add sausage; toss gently.
Cover and microwave at High for 1 to 2 minutes.
Yields 6 to 8 servings.
Bring 3/4\"of water in the bottom of a double boiler to a boil.
Add the beans, celery & oregano to the top of the double boiler, cover & steam for 10 Minutes.
Add onions & red pepper continue steaming for a further 5 minutes.
Season with salt & pepper.
Toss with butter if using.
In a mixing bowl, toss red pepper pieces and mushrooms in 1