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Recipes with Peppers

Roasted Bell Peppers Cream Soup

Add to ❤ Favorites This roasted bell peppers cream soup is one of those soups that is silky-smooth. The thickness as well as the texture comes from the potatoes. The leeks and red bell peppers, both bring out a sweetness to this soup. A perfect combination. Ingredients for 8 servings 3 bell peppers. I used 2 red and 1 yellow 4 tablespoons unsalted butter 2 cups diced leeks, white and light green part only 5 cups potatoes, peeled and diced 6 cups chicken broth 1 sprig fresh thyme 1 cup heavy cream, warm salt and pepper fresh chives for garnish Read the Instructions here

Stuffed Pepper Soup Recipe

Add to ❤ Favorites This stuffed pepper soup recipe is a one-pot dish that’s super easy to make. It’s add-and-wait— which means you add the ingredients to a pot, allow it to simmer and finally, serve. Ingredients for 4 servings 1 cup uncooked medium-grain rice12 oz 85% lean ground beef5 oz green bell peppers cut into chunks5 oz yellow bell peppers cut into chunks1 oz jalapenos sliced6 oz onions chopped1 tbsp unsalted butter3 tsp brown sugar1/4 tsp thyme dried1/2 tsp basil dried2 cups Hunt’s unsalted tomato sauce4 cups unsalted chicken broth1/2 tsp salt1 tsp ground black pepper1 tbsp brown gravy mix2 bay leaves Read the Instructions here

North African Spiced Lamb Meatballs

Add to ❤ Favorites Spiced Lamb Meatballs are filled with fresh herbs, garlic, onion, my homemade Ras el Hanout and smoked paprika. Serve with a delicious roasted red pepper Harissa! Ingredients for 36 meatballs FOR THE MEATBALLS: 1/2 a medium red onion, coarsely chopped 2 cloves peeled garlic 1/2 cup cilantro leaves 1/2 cup mint leaves 1/2 cup parsley leaves 1 pound Superior Farms American Lamb 1/2 cup quick oats 1 tablespoon Ras el Hanout 1 teaspoon smoked paprika 3/4 teaspoon kosher salt 1/2 teaspoon Aleppo pepper (or red pepper flakes) 1 large egg, beaten 2 tablespoons extra light olive oil, for frying FOR THE RED PEPPER HARISSA: 1 tablespoon light olive oil 1 cup diced onion 2 cloves garlic, minced 3 large roasted red bell peppers 1 to 2 roasted chili peppers or Fresno chile (1 pepper for moderate heat, 2 for spicy — you can do this yourself of buy them) 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper Read the Instructions here  

Cheesy Bacon Frittata with Roasted Tomatoes and Peppers

Add to ❤ Favorites Ingredients for 2 servings 4 extra large eggs 3 Tbl. whole milk, half & half, or heavy cream ½ tsp. salt ¼ tsp. coarse ground black pepper ⅛ tsp. garlic powder ⅛ tsp. cajun seasoning such as Slap Ya Mama ½ cup shredded cheese such as cheddar or Mexican blend, divided 1 crisp-cooked strip bacon, crumbled 2 Tbl. chopped roasted grape or plum tomatoes 2 Tbl. chopped roasted sweet red peppers or jarred pimientos (drained) 1 snipped green onion or 1 Tbl. finely chopped regular onion. Garnish with (more) snipped green onion, crumbled bacon (1 more strip), finely chopped fresh parsley, and paprika if desired Read the Instructions here  

Ham Quinoa-Stuffed Peppers with Peas

Add to ❤ Favorites These Ham Quinoa-Stuffed Peppers with Peas are perfect for spring, delicious with fresh ingredients (and leftover ham), with toasty cheese on top! Ingredients for 8 servings 3 cups cooked quinoa 2 cups ham, diced 8 large red, yellow or orange bell peppers, halved, seeds removed 1 12 oz. jar favorite salsa (I used Trader Joe’s Island Salsa) 1/4 cup finely chopped red onion 1 15 oz. can Bush’s Black Beans, rinsed and drained 12 oz. frozen peas and carrots, cooked and drained 2 tsp. cumin powder 1 1/2 tsp chili powder 1 tsp garlic powder Salt & pepper 1/2 cup fresh cilantro, chopped + more for topping 1 cup shredded Swiss or Gruyere cheese, optional TOPPINGS optional Fresh lime juice Balsamic glaze (I used this on half of them in final pic) Read the Instructions here  

Creamy Roasted Red Pepper Sauce

Add to ❤ Favorites The most obvious use for this sauce is as a tomato-free alternative to marinara. It’s nice to change things up once in a while and there are a lot of people who can’t eat tomatoes, so this is a great way to go. On that note, you could probably also use it on a pizza as an alternative to traditional pizza sauce. Ingredients for 1.5 cups 16oz. jar roasted red peppers 2 Tbsp butter 4 cloves garlic ½ tsp dried basil Freshly cracked pepper ½ cup heavy cream Read the Instructions here  

Chicken Fajita Bowls

Add to ❤ Favorites Ingredients for 4 servings For the Chicken 1 ½ pounds chicken breasts 2 tablespoons lime juice 3 tablespoons olive oil 3 garlic clove, minced ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon red pepper flakes For the veggies 1 poblano pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow pepper, thinly sliced ½ yellow onion, thinly sliced ½ red onion, thinly sliced For the Bowls 4 cups steamed white rice 1 cup Black Beans 1 cup Charred Corn 1 cup Chopped Tomatoes 1 recipe Guacamole Limes Fresh Cilantro Read the Instructions here  

Easy Bake Bell Pepper Pizzas

Add to ❤ Favorites So whether you are looking for a healthier pizza option or you just want something easy to make for dinner that the entire family will eat, these bell pepper pizzas are the solution. Because seriously, there is the word PIZZA in it…you just can’t go wrong with that. Ingredients for 4 servings 3 bell peppers, seeded and sliced in half 1 (15 oz) jar of pizza sauce 1 cup mozzarella cheese (swap with dairy-free cheese, if needed) Whatever toppings you’d like! Read the Instructions here  

Quinoa Flakes, Flour & Seeds Salad

Add to ❤ Favorites Ingredients for 4 servings 125 g (4 oz) quinoa, rinsed and drained 320 ml (11 fl oz) water 2 mangoes, peeled and cut into chunks 2 Lebanese cucumbers, cut into chunks ½ red bell pepper (capsicum), cut into small chunks ½ yellow bell pepper (capsicum), cut into small chunks ½ orange bell pepper (capsicum), cut into small chunks 4 scallions (spring onions), sliced 1 handful fresh basil leaves, chopped 1 large pomegranate basil leaves, for garnish DRESSING juice of 1 lime 1 clove garlic, finely grated 1 tablespoon horseradish cream 2–3 tablespoons extra virgin olive oil salt and pepper Read the Instructions here  

Three-Bean Chipotle Chili

Add to ❤ Favorites Take out your largest stock pot and get ready to make some serious chili! No joke, this recipe is going to yield a GIANT batch. If this intimidates you, especially those of you flying solo and cooking for one, feel free to cut the recipe in half. Ingredients for 10-12 servings 2 C dry kidney beans 1 C dry black beans 1 C dry pinto beans 4 T EVOO 1 medium red onion, diced 2 red bell peppers, diced 2 poblano peppers, diced 6 cloves garlic, minced 3 C frozen sweet corn, thawed Chili Sauce: 1 (28oz) can fire roasted diced tomatoes Muir Glen Organic BPA-Free 1 (6oz) can tomato paste Muir Glen Organic BPA-Free 32 oz vegetable broth 3-4 T chili powder (to taste) 2 T cumin (to taste) 1 T paprika (to taste) 1 T oregano 2-3 dried chipotle chili peppers, soaked in hot water until softened or 1-3 tsp chipotle spice. You can always add more for extra heat. 2 limes, juiced 2 T Apple Cider Vinegar 1-2 T molasses (to taste) 2-4 T grade B maple syrup (to taste) 1 C cilantro, chopped Himalayan salt (you will be using more than you think you should!) and black pepper to taste Read the Instructions here  

Chorizo Queso Dip

Add to ❤ Favorites Ingredients for 8 servings 12 oz fresh chorizo sausage casings removed 2 tbsp unsalted butter 1/2 small onion, chopped 1 jalapeno pepper, seeded, chopped 4 cloves garlic, minced or grated 2 tbsp flour 1 cup whole milk, plus more if needed 1 14-oz can fire-roasted tomatoes with liquid 1 6- to 7-oz can mild green chiles, with liquid 3 cups finely shredded Cheddar cheese 2 cups finely shredded Monterey Jack (or Colby Jack) cheese 1/2 cup sour cream Salt to taste Read the Instructions here  

Cheesy Roasted Pepper Pinwheels

Add to ❤ Favorites Ingredients for 20 pinwheels 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 large egg 1 tablespoon water 1/2 cup roasted red peppers, chopped 1/2 cup garlic and herb spreadable Cheese, such as Boursin cheese 1 ounce Parmigiano-Reggiano cheese, coarsely grated (about 1/4 cup) 2 tablespoons chopped parsley or basil Read the Instructions here