Search Results for "Peppers"
Recipe Results 6 of 322 pages
Grilled Black Bean- and Rice-Stuffed Peppers
Ingredients: 1 can (15 oz) Progresso® black beans, drained, rinsed 3/4 cup cooked white rice 4 medium green onions, sliced (1/4 cup) 1/4 cup chopped fresh cilantro 2 tablespoons vegetable oil 2 tablespoons lime juice 1 clove garlic, finely chopped 1/4 teaspoon salt 3 large bell peppers, cut lengthwise in half, seeds removed 1 plum
Rosemary Peppercorn Sauce
Rosemary Peppercorn Sauce Ingredients: 5 Tbsp. butter, plus additional as needed 2 Tbsp. minced shallots 1 tsp. black peppercorns 1/4 tsp. dried rosemary leaves 3/4 cup white wine 2 Tbsp. chicken bouillon dissolved in 1/2 cup hot water Salt Directions: Melt the butter in a medium saucepan over medium heat. Add the shallots, peppercorns and
Spicy Peppercorn and Pecorino Breadsticks
Ingredients 1 package dry yeast (about 2 1/4 teaspoons) 1 1/3 cups warm water (100° to 110°) 3 1/2 cups bread flour, divided 2 tablespoons extra virgin olive oil 2 teaspoons coarsely ground black pepper 1 3/4 teaspoons salt 3/4 teaspoon crushed red pepper 1 cup (4 ounces) grated fresh pecorino Romano cheese Cooking spray
Pepperoncini Beef (Tangy!)
Ingredients 3 to 4 lb. beef roast (use cheaper cut, like chuck) 1 beef bouillon cube per lb. of roast 1 tablespoon lemon juice per lb. of roast 1 tablespoon Worcestershire sauce per lb. of roast 1 tablespoon garlic salt (approx.) 1 (10 to 12 oz.) jar pepperoncini peppers (use mild if you can find
Three Way Garlic Pasta with Beans and Peppers
Ingredients: 1 1/2 medium heads garlic cloves separated and peeled 2 cups cold water 1 tsp salt 3 orange bell peppers 6-8 ounces baby spinach 10 ounce package penne pasta 1 (19 ounce) can white beans low sodium, rinsed, and drained 1 tbsp balsamic vinegar 1/4 cup finely shredded parmesan cheese Directions: Reserve 6 large
Slow Cooker Vegetarian Stuffed Peppers
Ingredients: 2 bell peppers (green, orange, yellow, or red) 1/3 cup uncooked quinoa rinsed 1 15-ounce can black beans no salt added 1 8-ounce can tomato sauce unsalted 1 tsp cumin 1 tsp chili powder 1 tsp garlic powder 1/4 cup onion diced 3/4 cup cheese Mexican blend, reduced fat, shredded 1/4 cup water garnish
Hot Cheesy Peppers and Crab Dip
Hot Cheesy Peppers and Crab Dip Ingredients: 1 1/2 cup Mozzarella Cheese – shredded, divided 8 oz. Nuefchatel Cheese – softened 1 tsp. Garlic – fresh, minced 1 tsp. Oregano – fresh, minced 1 1/2 cup Red, Green, and Yellow Peppers -chopped 1 Sweet Onion – small, minced dash Seafood Seasoning – Old Bay 6
Roasted Brussels Sprouts with Sweet Peppers
Roasted Brussels Sprouts with Sweet Peppers Ingredients: 2 pounds Brussels sprouts, bottoms trimmed, cut in half and outside leaves removed 4 tablespoons extra-virgin olive oil 6 medium garlic cloves, chopped 3 tablespoons basil, chopped 2 tablespoons Italian parsley, chopped salt and pepper, to tastew 2 red sweet peppers, large diced 2 yellow sweet peppers, large
BBQ Pepper Steak
BBQ Pepper Steak Ingredients: 1 each green, red and yellow bell pepper cut into strips 1 small onion cut into strips 1 pound boneless beef top round steak fat trimmed and cut into strips 1 garlic clove minced 1/2 teaspoon black pepper 3 Tablespoons light soy sauce less sodium 1/2 cup low-sodium barbecue sauce 2
BBQ Pepper Steak
Ingredients: 1 each green, red and yellow bell pepper, cut into strips 1 small onion, cut into strips 1 pound boneless beef top round steak, fat trimmed and cut into strips 1 garlic clove, minced 1/2 teaspoon black pepper 3 Tablespoons light soy sauce (less sodium) 1/2 cup low-sodium barbecue sauce 2 cups hot, cooked
