Category: Peppers

Categories
Eggplant Gluten-Free Italian Mediterranean Peppers Recipes Sauce Vegan Vegetarian

Eggplant and Peppers With Capers and Olives

Eggplant and Peppers With Capers and Olives is finger-licking good!

Ingredients

  • 1 eggplant, cubed
  • 1 red/orange/yellow pepper, sliced
  • 5-6 grape tomatoes, halved
  • 1 clove garlic, minced
  • 5-6 pitted black olives, sliced
  • 2 Tbsps capers, rinsed
  • ½ cup tomato-basil sauce
  • 2 Tbps. basil, coarsely chopped
  • 1/3 cup dry red wine
  • 1 Tbps. olive oil
  • ½ tsp black pepper, coarsely ground
  • ½ tsp salt
  • 1 ½ cups water

Directions

  1. Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
  2. Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
  3. Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
  4. Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.
Categories
Mushrooms Peppers Pie Recipes Thanksgiving Vegan Vegetarian

Vegetable Strudel

This cheesy Vegetable Strudel that is a great addition to your Fall table!

Ingredients

  • 1 sheet puff pastry, frozen thawed
  • 1 cup mushrooms, sliced
  • 1 cup green peppers, sliced
  • 1 cup yellow peppers, sliced
  • 5 black olives, sliced
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • 1 cup mozzarella, shredded
  • 1 Tbsp olive oil
  • 1 Tbsp soy milk

Directions

  1. Broil the mushrooms and peppers in the oven for 15 minutes. Sprinkle with Italian seasoning and let it cool.
  2. Place the thawed pastry sheet on a floured surface and roll out.
  3. Place a layer of peppers in the middle third of the pastry sheet and sprinkle with mozzarella. Add a layer of mushrooms, followed by mozzarella and sprinkle some olives on top.
  4. Cut ½ inch slits on either side of the pastry sheet. Take a pastry strip form either side and press them together in the middle, covering the vegetable layer and creating vents for the steam.
  5. Mix the oil and soy milk and brush it over the pastry. Bake at 400F for 15 minutes till it is golden brown.
Categories
Black Beans Corn Mexican Peppers Recipes Rice Vegetarian

Stuffed Tri-Color Peppers

Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.

Ingredients

  • 1 cup rice, cooked
  • ½ cup black beans, canned, washed drained
  • ½ cup corn, frozen
  • ½ cup tomato sauce ( tomato- basil flavor)
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp curry powder
  • ½ cup Mexican style cheese, shredded
  • 1 tsp olive oil

Directions

  1. Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
  2. Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
  3. Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.
Categories
Asian Indian Italian Peppers Recipes Vegan Vegetarian

Asian Style Spaghetti

Asian Style Spaghetti is a fusion of flavors that is sure to please. This is a variation of Indo-Chinese Hakka noodles.

Ingredients

  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 oz spaghetti
  • 2 Tbsps olive oil
  • 1/2 tsp black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce

Directions

  1. Boil spaghetti in water for about 15 minutes till it is al dente. Drain and set aside.
  2. Add the oil to a pan and saute the peppers for about a minute and add black pepper.
  3. Add the spaghetti, soy sauce, hot sauce and mix well. Eat with protien of your choice.
Categories
Asian Dumplings Gluten-Free Mushrooms Peppers Recipes Vegan Vegetarian

Easy Vegetable Dumplings

Enjoy some family bonding time making these Easy Vegetable Dumplings!

Ingredients
  • 1 cup cabbage, shredded
  • 1/2 cup baby bella mushrooms, minced
  • ¼ cup onions, minced
  • ½ cup carrots, grated
  • ½ cup green onions, thinly sliced
  • 1 package wonton wrappers (use gluten-free if needed)
  • 1/8 tsp salt
  • ½ tsp black pepper
  • 2 Tbsps canola oil
Directions
  1. Mix vegetables, salt and pepper.
  2. To form the dumplings: Spoon a small amount of the vegetable mixture into the center of a wonton wrapper. Moisten the edges of the wrapper with water and press the edges together to from a triangle and fold over like an envelope.
  3. Add oil to pan followed by dumplings and heat for about 2 minutes on each side to brown. Then add some water to cover the dumplings. Heat covered till the water evaporates. Serve hot with soy sauce, chili oil and rice vinegar.
Categories
Mexican Peppers Recipes Vegetarian

Low-Calorie Stuffed Poblano Peppers

Low-Calorie Stuffed Poblano Peppers are a spicy delight!

Ingredients
  • 4 poblano peppers, roasted
  • ½ cup corn, frozen
  • ½ cup black beans, canned
  • ½ cup onions, minced
  • 1 cup spinach, finely chopped
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • ½ cup cheddar cheese, shredded
  • 1/8 tsp salt
  • 2 tsps canola oil
Directions
  1. Rub oil on peppers and roast in the oven at 425F for 20 minutes turning once till the skin is charred and blistered. Cover with a wet paper towel and let it cool for 10 minutes. Peel the skin, slit and remove the seeds.
  2. Sauté onions in 1 tsp oil until soft. Add all the vegetables and spices and continue to sauté for about five minutes.
  3. Fill the peppers with the vegetable mixture and top with cheese.
  4. Bake at 350 F for about 10 minutes until the cheese melts.
Categories
Black Beans Corn Enchiladas Mexican Peppers Recipes Vegetarian

Vegetable Enchiladas with Homemade Sauce

Vegetable Enchiladas with Homemade Sauce is a fiesta for your palate!

Ingredients
  • 1 green pepper, diced
  • ¼ cup yellow onion, minced
  • ½ cup sweet corn, frozen
  • ½ cup black beans, canned, rinsed, and drained
  • ½ tsp black pepper
  • 1  cup cheese, grated
  • 1/8 tsp salt
  • 1 tsp olive oil
  • 6 7-inch flour tortillas
  • 1 tsp chopped cilantro or mint (optional)
  • For the sauce:
    • ½ cup crushed tomatoes
    • 1 ½ tsp paprika
    • 1 tsp black pepper
    • ¾ tsp onion powder
    • ¾ tsp oregano
    • 1 tsp cumin
    • 1tbsp olive oil
    • ½ cup water
Directions
  1. Filling: Warm olive oil for a few seconds, add onions and sauté until soft. Add the other vegetables, salt and pepper and sauté for 5 minutes until the vegetables are cooked. Mix with ¼ cup cheese and set aside.
  2. Sauce: Add olive oil to a pan and warm for 5 seconds. Add crushed tomato, spices and mix well. Add water and heat for about 8-10 minutes, stirring often, until it bubbles.
  3. Enchilidas: Warm tortillas in microwave for 30 seconds. Place some vegetable mixture in each tortilla and roll it up. Spoon sauce to cover the bottom of a 6-cup container . Place the tortillas seam side down and cover with remaining sauce. Top with cheese and bake at 350 F for 20 minutes. Sprinkle with cilantro/mint.
Categories
Peppers Recipes

Amazing Tri-Color Quick Pizza

This amazing tri-color quick pizza is sure to please for a quick snack or meal.

Ingredients

  • 1 green pepper (oven roasted or fresh)
  • 1 red pepper (oven roasted or fresh)
  • 1/2 red onion(oven roasted or fresh)
  • 1 cup shredded mozzarella or fresh mozzarella
  • 2 tbsps tomato sauce (tomato basil flavor)
  • 1 artisan flatbread (or naan bread)
  • 1/2 tsp olive/canola oil
  • 1 clove of garlic (or garlic powder)

Directions

  1. Drizzle oil on flatbread and rub with a piece of cut garlic.
  2. Spread tomato basil sauce all over the surface of the flatbread.
  3. Sprinkle a layer of mozzarella on top of the sauce. (If using fresh mozzarella, scatter cheese randomly over the flatbread.)
  4. Spread veggies on the cheese layer (or in between the cheese if using fresh mozzarella.)
  5. Bake at 350 F for 10 minutes. (20 minutes for fresh veggies)

Categories
Peppers Recipes

Delicious Oven Roasted Peppers and Onions in 10 Minutes

In a hurry to make a fresh meal? Make delicious oven roasted peppers and onions in 10 minutes. You can add these to your salads, pastas, rice or sandwiches and even make pizza with left overs!

Ingredients

  • 1 green pepper
  • 1 red pepper
  • 1 medium red onion
  • 1 tbsp olive/canola oil
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper

Directions

  1. Cut the peppers and onions into long strips.
  2. Drizzle with a tbsp of olive oil/canola oil and sprinkle with sale and pepper.
  3. Place on a baking sheet and broil on high for 10 minutes.