Search Results for "Peppers"
Recipe Results 9 of 322 pages
Pepper and Egg Brunch Bake
Ingredients: 6 large eggs, beaten 3 cups milk 2 cups shredded Cheddar, Colby, or Monterey Jack cheese (8-ounce package) 1 teaspoon ground mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 cups cubed country-style sourdough or whole-wheat bread 1 13-ounce package turkey kielbasa, cut into 1/4‑inch pieces 1 1/2 cups chopped yellow onions
Beef And Roasted Pepper On Crostini
Ingredients 3/4 lb. deli roast beef, thinly sliced 3 tablespoons olive oil 2 large cloves garlic, minced 2 loaves (8 ozs. ea.) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices 1 (12 oz.) jar roasted red peppers, rinsed, drained, chopped 2 cups shredded Italian cheese blend Directions Heat oven to 450°. In
Unstuffed Pepper Soup
Unstuffed Pepper Soup Ingredients: 2 lbs. ground beef 3 lg. green peppers, chopped 1 lg. onion, chopped 2 14.5 oz. cans beef broth 1 28 oz. can crushed tomatoes, undrained 2 10.75 oz. cans condensed tomato soup, undiluted 4 oz. can mushroom stems and pieces, drained 1-1/2 cups cooked rice Directions: In a Dutch oven
Sweet Pepper Sandwiches
Ingredients: 1 each small green, sweet red and yellow pepper, thinly sliced 1 small onion, thinly sliced 1 tablespoon olive oil 1 garlic clove, minced 1 tablespoon balsamic vinegar 2 ounces fresh mozzarella cheese 1/4 cup fat-free mayonnaise 1/2 teaspoon prepared horseradish 4 hard rolls, split and toasted 8 fresh basil leaves 1 plum tomato,
Red Pepper Soup
Ingredients: 6 medium sweet red peppers, chopped 2 medium carrots, chopped 2 medium onions, chopped 1 celery rib, chopped 4 garlic cloves, minced 1 tablespoon olive oil 2 cans (one 49 1/2 ounces, one 14 1/2 ounces) chicken broth 1/2 cup uncooked long grain rice 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
Eggplant and Pepper Dip
Ingredients: 1 eggplant (large) 2 red pepper 1 onion (small) 1/4 teaspoon garlic powder 2 tablespoons vegetable oil 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon salt Directions: Use a vegetable peeler to remove the peel from the eggplant. Chop the eggplant into 1 inch cubes. Chop the red peppers. Peel and chop the onion.
Lemon-Pepper Pork Cutlets
Ingredients: 4 pork chops boneless, 1/2-inch thick (about 12 ounces total) 1 tablespoon lemon peel grated (about 1 lemon) 1 1/2 teaspoons brown sugar packed 1 teaspoon black pepper freshly ground 3/4 teaspoon salt 1/2 cup flour 2 tablespoons butter 1/2 cup heavy cream 1 tablespoon lemon juice fresh Directions: Place each chop between two
Three Pepper Oat Pilaf
Ingredients 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1/2 cup chopped mushrooms 1/2 cup sliced green onions 2 garlic cloves, minced 1 tablespoon olive oil 1-3/4 cups old fashioned oats, uncooked 2 egg whites or 1 egg, lightly beaten 3/4 cup chicken broth 2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper Directions
Strawberries in Balsamic with Black Pepper
Ingredients: 2 cups small fresh strawberries 2 tablespoons dark brown sugar 1 tablespoon good quality balsamic vinegar grinding of coarse black pepper fresh mint leaves Directions: Place the strawberries in a medium bowl. Sprinkle with the brown sugar and the vinegar. Stir gently to combine. Let sit for 1 hour at room temperature. Grind a
Roasted Tomato and Pepper Soup
Ingredients: 2 pounds plum tomatoes, halved lengthwise 2 medium sweet red peppers, quartered and seeded 2 medium onions, finely chopped 2 tablespoons olive oil 3 garlic cloves, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 carton (32 ounces) chicken broth 3 slices day-old French bread (1 inch thick), crusts removed and cubed 1
