Chili Verde
Submitted by CSA member RalphChop finely and put into a pot:At least one of each kind of green pepper you can find: bell, Italianelle, Cubanelle, [...]
Roasted Pepper Tortilla Sandwich
INGREDIENTS1 small pepper2 8-inch flour tortillas2 teaspoons mayonnaise1/2 small tomato, thinly slicedCoarse salt and freshly ground pepper8 thin slices Monterey Jack cheese (1/8-inch-thick)INSTRUCTIONSSTEP 1Place pepper [...]
Wild Rice with Pepper and Fennel
INGREDIENTS1 (8.5-ounce) package precooked wild rice (such as Archer Farms)1 1/2 tablespoons olive oil1/2 cup diced pepper1/2 cup diced fennel bulb1 1/2 teaspoons chopped fresh [...]
Roasted Ratatouille
INGREDIENTS2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons2 peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable [...]
Couscous and Feta Stuffed Peppers
Source: SELF, september 2000Vegetable-oil cooking spray1 1/4 cups fat-free chicken or vegetable broth2/3 cup couscous4 large bell peppers, mixed colors2 tsp olive oil1/2 cup chopped [...]
Spiced Peppers and Eggplant
Source: Bon Appetit, August 20131/4 cup olive oil4 garlic cloves3/4 teaspoon coriander seeds, crushed3/4 teaspoon cumin seeds, crushedPinch of saffron threads (optional)4 sweet peppers, any [...]
Roasted Peppers, Onion and Eggplant
Source: Gourmet, March 20003 large bell peppers3 small Italian eggplants (1 lb total), halved lengthwise2 1/2 tablespoons extra-virgin olive oil1 large sweet onion, halved through [...]
Watermelon and Cucumber Gazpacho
Source: Bon Appetit, August 20051 watermelon, seeded and diced (about 5 cups), divided1 small cucumber, peeled, seeded, diced (about 1 cup)1 medium-size red bell pepper, [...]