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Recipes with Peppers
Add to ❤ Favorites When pantry staples combine to create a scrumptious, cheesy, tangy dip for both crackers and crostini. Ingredients 1-6 oz can Lindsay Naturals Green Olives; drained 5 oz red peppers (7 oz jar; drained) 1 clove garlic 1-8 oz brick of cream cheese; room temp 1/2 cup Greek yogurt 1/4 tsp black pepper 2 cups shredded cheddar cheese Read the Instructions here
Add to ❤ Favorites These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They’re simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I’d say is 4 servings, since these are light!). Ingredients for 4 servings Roasted peppers 4 large red bell peppers, halved vertically, seeded and membranes removed 2 tablespoons olive oil, or more as needed Salt and pepper Lentils ½ cup Bob’s Red Mill Petite French Green Lentils, sorted and rinsed 1¼ cups vegetable broth or water 1 bay leaf Couscous 1 tablespoon olive oil 1 small yellow onion, chopped (to yield 1 cup chopped onion) 2 garlic cloves, pressed or minced 1 large tomato, chopped ½ cup whole wheat couscous ½ cup vegetable broth or water Everything else ½ cup crumbled feta 1 tablespoon olive oil 1 tablespoon lemon juice ¼ cup chopped fresh basil, plus extra for garnishing ¼ teaspoon salt ⅛ teaspoon red pepper flakes Read the Instructions here