• Bell Pepper Bisque
  • Pepper Vinaigrette
  • Potato & Red Pepper Frittata
  • Corn, Zucchini & Green Pepper Risotto
  • Roasted Red Bell Peppers
  • Stuffed Bell Pepper Soup
  • Summer Garden Pasta
  • Vegan Bell Pepper Soup
Bell Pepper Bisque

¼ cup long grain white rice
4 large bell peppers, coarsely chopped
1 small onion, chopped
2 cups veggie or chicken stock
2 cups milk
½ cup heavy cream
1/4 tsp cayenne pepper
1/4 tsp sweet paprika
1/8 tsp white pepper
Salt to taste

Place the rice in a small saucepan with 2 cups of water. Bring to a boil, reduce
the heat to low and simmer uncovered until the rice is overcooked and mushy
and the water has almost boiled away, about 40 minutes. In a medium
saucepan, combine the peppers, onion and 2 cups of water. Boil over
moderate heat until the peppers are tender, about 10 minutes. Drain at once.
Put the rice, red peppers, onion and 1 cup of the stock into a blender or food
processor. Puree until smooth.
Strain the puree into a medium saucepan, add the milk and the remaining 1
cup of stock. Simmer over low heat for 5 minutes to thicken slightly. Stir in the
cream, cayenne, paprika and white pepper.
Season with salt to taste. Cover the bisque and set aside for 1 hour to blend the
favors. Rewarm over low heat.

Pepper Vinaigrette

2 tbsp. minced yellow or red bell pepper
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh basil
2 tsp. Dijon mustard
½ tsp. sugar
½ tsp. salt
1/8 tsp. black pepper
2 tbsp. white wine vinegar
¼ cup olive oil

Combine all ingredients in a small bowl, and whisk until well blended.

Potato & Red Pepper Frittata

1 tbsp olive oil
½ medium yellow onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, thinly sliced in strips
2 russet potatoes, peeled and cut into thin slices
coarse salt and ground pepper
8 large eggs
2 tsp chopped fresh rosemary

1. Preheat oven to 400 degrees. In an 8-inch skillet, 1 tsp oil over medium heat.
Add onion and pepper, and cook, stirring occasionally, until onion is lightly
browned, about 5 minutes. Transfer to a bowl; set aside.
2. Heat remaining 2 tsp oil in skillet. Add potatoes; season generously with salt
and pepper. Cook over medium heat, tossing often, until potatoes are tender
and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion
mixture; toss to combine. Return to mixture skillet; flatten with a metal spatula.
3. In a large bowl, beat eggs with rosemary, salt and pepper. Pour over potato
mixture; tilt pan to distribute evenly. Bake until set 15 to 20 minutes. Cut into
wedges, and serve.

Risotto with Corn, Zucchini, and Green Pepper

1 16 oz can fat-free chicken broth
1/3 cup water
1 tbsp olive oil
½ cup chopped onion
1 cup uncooked Arborio rice or other short grain rice
1/8 tsp powdered saffron
1 cup fresh corn kernels
1 cup diced zucchini
½ cup finely diced bell pepper
1/3 cup grated parmesan
¼ tsp salt

Bring broth and water to a simmer in a medium saucepan; keep warm.

Heat olive oil over medium heat until hot. Add onion and saute for 2 minutes.
Add the uncooked rice and saute, stirring constantly for another 2 minutes.
Add the saffron (optional), corn, zucchini, bell pepper, and salt. Mix well. Cover
with the hot broth and cook until the liquid is almost absorbed. Cover again
with the hot broth, and continue until the rice is tender. It should take about 20
minutes. You can also just add all the hot broth at once and simmer until rice
is tender and the liquid is absorbed. Serve and sprinkle each serving with the
Parmesan cheese.
Bell Pepper Recipes
Roasted Red Bell Peppers

1. Wash the pepper. (Do not core or cut open.)
2. Light the flame of the gas range and place pepper on the burner.
3. Turning pepper occasionally,  let the pepper skin become blackened and
blistery and papery, even. (Metal tongs are best.) Try not to puncture the
pepper while turning.
4. When the red skin is fully blackened and papery-blister, remove from heat
and quickly put pepper in a plastic bag and toss it in the freezer for a few
minutes (just to help it cool off some).
5. Remove from freezer and run under cold water while using your fingers
gently rub and rinse away the burnt skin.
6. Open pepper along one of its lengthwise seams (this may just happen as
you're rinsing)
7. Rinse away seeds and pull away or cut away the stem-top.

1. Lay out the nicely cooked pepper flat  and slice in sections based on where
the pepper's "seams" are. 2.Scoop a couple tablespoons of chevre across the
mid-section of each piece of pepper.
3. Sprinkly with fresh ground pepper, salt, dry herbs such as basil, marjoram,
parsley (whatever you like to herb your cheese with).
4. Then tri-fold (or roll) the pepper over the herbed cheese. 5. Using a sprig of
something sturdy like rosemary, skewer the little rolls so they stay rolle-up.  

Stuffed Bell Pepper Soup

2-T. olive oil
1-T. minced garlic
2-cups chopped onions
3-large bell peppers, chopped into ¼"squares.
2-14.Soz.cans sliced stewed tomatoes
1-pound ground chuck
1-8oz, cans tomato paste
2-cups cooked brown rice
1-tsp basil
1-T. parsley flakes
¼-cup soy sauce
¼-cup red wine

Put the hamburger in a wok. Season it with the minced garlic. Brown it and
drain it, set aside. Now add the olive oil and chopped bell peppers. Cook the
peppers until they start to wilt. At that point add the burger back to the wok
with the peppers. Now add the tomato paste, 1-can water, and the 2 cans of
stewed tomatoes. After the tomato paste is dissolved into normal juice add the
basil, parsley, soy sauce and red wine. When it starts to boil, add 2 cups
brown-10-minute rice. Let it cook at a simmering boil for 10 minutes. It is ready
to serve. Serves 6 to 8

Summer Garden Pasta

2 package small shell pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
6 garlic cloves, peeled and thinly sliced
¼ cup butter
1 ½ cups vegetable broth
1 small tomato, chopped
½ cup grated parmesan cheese
1 tbsp minced fresh parsley
2 tsp garlic pepper
1 tsp salt

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté
the yellow squash, zucchini, peppers, onions, and garlic in butter until
crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is
reduced by half.
Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated
through. Transfer to a large bowl. Sprinkle with parmesan cheese, parsley,
garlic pepper, and salt. Toss to coat. Serve immediately.

Vegan Bell Pepper Soup

8 cups water
3/4 cup Basmati brown rice
1 1/2 cups diced yellow onions
1 1/2 cups diced red or green peppers
2 1/2 cups chopped red or green peppers
2 cups chopped celery
3/4 cup diced carrots
6 garlic cloves; minced
2 tsp. crushed oregano leaves
1/2 tsp. ground celery seed
12 oz tomato paste
2 1/2 tsp. mild chili powder
3 tbsp. tamari soy sauce
In a 5-6 quart pot bring to boil water, rice onion, & diced bell pepper. Reduce
heat, cover, and simmer for about 25 minutes, or until rice is tender.
Add celery, chopped bell pepper, carrots, garlic, oregano, basil, celery seed and
tomato paste. Continue simmering for 20-30 minutes, until all veggies are
tender and rice is fully cooked. Combine mixture with chili powder, tamari and
salt to taste. Simmer for 5 minutes, letting flavors blend together. NOTE:
Adding a few tablespoons of powdered vegetable broth will make the soup
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