List all recipes for: Bell Peppers



Bell Peppers with Lemon and Cumin

Use this versatile recipe to add pizzazz to virtually any dish from steak or grilled chicken to an antipasti platter

½ cup, plus 1 tablespoon, olive oil
4 bell peppers, thinly sliced, if you have varied colors, the dish is even prettier
¼ cup freshly squeezed lemon juice
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
¼ cup finely chopped scallions or red onion
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Heat 1 tablespoon oil in a large skillet over medium high heat. Add peppers, sauté, stirring until slightly soft, about 3 minutes. Let cool. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar. Shake the jar vigorously until oil and lemon juice have combined and thickened. Toss peppers and scallions with half the vinaigrette in a large bowl. Add salt and pepper, cover and refrigerate at least 1 hour.

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Broccoli Raab with Yellow Peppers

1 bunch broccoli raab
Salt and pepper
2 tablespoons olive oil
2 yellow bell peppers, ribs and seeds removed, cut into ¾ inch cubes

Cut broccoli raab into 1 inch lengths. Pour enough water into a 12 inch skillet to reach a depth of ¾ inch. Bring to a boil and season with salt. Add broccoli raab and cook, stirring occasionally until tender, about 3 minutes. Drain and set aside. Dry the skillet. Add oil and heat over medium high heat. Add bell pepper, stirring occasionally until crisp tender, about 2 minutes. Add broccoli raab, stirring occasionally until heated through, about 2 minutes. Add salt and pepper to taste.

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