Search Results for "Peppers"
Recipe Results 14 of 44 pages
Summer Pepper Gazpacho
Summer Pepper Gazpacho Ingredients: 1 lb sweet peppers 1 lb yellow tomatoes 1 cucumber, peeled and seeded ½ small white onion, peeled and chopped ½ cup green grapes (about 10) 2 garlic cloves, peeled 2 Tbsp. olive oil 2 Tbsp. sherry or wine vinegar ¼-½ tsp kosher salt ¼ tsp ground white pepper For topping
Shrimp Ceviche
Shrimp Ceviche Ingredients: 1 lbs raw shrimp (frozen or fresh) peeled and deveined Lime Juice – about 5 limes or more as needed 1 cucumbers – diced into small chunks ⅓ white medium onion 2 small tomatoes – diced into small chunks 2 serrano or jalapeño peppers (or one of each) finely chopped – seeds
Zesty Zucchini Quesadillas
Zesty Zucchini Quesadillas Yield: Serves 12 Ingredients: 2 cups zucchini, grated 3/4 tsp. salt 4 flour tortillas, 10-inch 1 cup carrots, grated 1/4 cup onions, chopped 2 Tbsp. chili peppers, mild, canned, diced, drained 2 Tbsp. pimentos, diced, drained 3 tsp. Italian Seasoning 1 cup Pepper Jack cheese, shredded 1 cup Sharp Cheddar cheese, shredded
Italian Style Summer Zucchini
Italian Style Summer Zucchini Yield: Serves 6 Ingredients: 3 Zucchini, medium to large 1/4 lb. Italian Sausage, fresh 1 cup Mushrooms, canned sliced 1 Green pepper, finely diced 1 Sweet Onion, medium, finely diced 1 Tbsp. Garlic, fresh, minced Salt and Pepper, to taste 3 to 4 Roma Tomatoes, sliced in to thin slices 1
White Chili
White Chili Ingredients: 4 cups white beans (cooked) 1 tablespoon olive oil 2 red peppers (chopped) 1 onion (large, chopped) 1 chopped green chili (can adjust to taste) 3 garlic (cloves, minced) 1 Tbsp. chili powder 1 tsp. cumin 1 tsp. oregano 2 cups chicken broth (low sodium) 2 cups milk, low-fat (1%) 1/4 cup
Noodle Bowl with Spicy Almond Sauce
Noodle Bowl with Spicy Almond Sauce Yield: 6 Servings Ingredients: 1/4 cup sliced almonds 3/4 pound whole-wheat spaghetti 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly 2 cups (about 4 ounces) of snow peas, trimmed 1 red bell pepper, cut into 1” pieces 1/2 cup unsalted almond butter
Pepper Jack and Beef Quesadilla
Pepper Jack and Beef Quesadilla Ingredients: 8 (8-inch) flour tortillas 4 cups (about 16 ounces) coarsely grated Pepper Jack 2 cans (3 ounces) sliced mushrooms, drained 8 ounces thick-sliced roast beef, cut into thin strips 1 med. green bell pepper, seeded and chopped Salt and freshly ground black pepper 1/2 cup Cream Cheese, softened 2
Huevos Rancheros
Huevos Rancheros Salsa Ingredients: 1 teaspoon canola oil or corn oil 1/2 cup diced yellow onion (1 small) 1/2 cup diced poblano pepper (1 large), seeds and ribs discarded 1 small fresh jalapeño pepper (seeds and ribs discarded, minced) 1 1/2 teaspoons minced garlic 1 14.5-ounce can no-salt-added crushed tomatoes (fire-roasted preferred) 2 tablespoons water
Eggplant Layers
Eggplant Layers Ingredients: 1 medium eggplant, cut in 1/2 inch slices 1 Tbsp. olive oil 1/2 C. yogurt/sour cream 1/4 medium onion, chopped 2 sliced medium tomatoes 1/2 red or green bell peppers, sliced thinly 8 sliced mushrooms 1 1/2 C. shredded Monterey Jack/Parmesan cheese Directions: Sprinkle eggplant with salt, stand 15 minutes. Salt draws
Roasted Cauliflower Tacos
Roasted Cauliflower Tacos Ingredients: 1 head cauliflower, cut into small florets 1 pint cherry or grape tomatoes 2 poblano peppers, cut crosswise into ½-inch thick strips 3 cloves garlic, smashed 3 tablespoons extra virgin olive oil 1 teaspoon chili powder ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup canned (no salt)
