bell pepper

Diner-Style Western Omelet recipe | Epicurious.com

vegetable oil

(1/4" cubed) ham steak (about 1.5 ounces)

onion

bell pepper (any color)

eggs

milk

salt

black pepper

Monterey Jack cheese (about 1 ounce)

Arugula Salad with Carrot and Yellow Pepper recipe | Epicurious.com

white-wine vinegar

olive oil

arugula, course stems discarded and the leaves rinsed and spun dry

carrot

yellow bell pepper

Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.

Chicken Breasts With Peppers, Tomatoes and Saffron

onions

garlic

Salt and pepper

tomatoes

saffron stems

butter

chicken

shallots

dry white wine

chicken broth

parsley

Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.

Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.

Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Here’s a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we’ve got instructions for a <a href="https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice">slow cooker approach</a>, too). Here, you want the beans to be very tender, so that the stew is thick — with a few beans that have slightly broken down — and not soupy. This vegan version of “Monday red beans” is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.

Vegan Pressure Cooker Red Beans and Rice

yellow onion, finely chopped

Kosher salt and black pepper

celery stalks, finely chopped

green bell pepper, finely chopped

garlic cloves, finely chopped

white or yellow miso paste

smoked paprika

sweet paprika

onion powder

garlic powder

ground cayenne, plus more to taste

sage (optional)

red kidney beans (no need to soak)

bay leaves

thyme thyme

soy sauce

rice,

scallions,

Louisiana-style hot sauce,

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

This is a pressure cooker spin on the New Orleans classic (though we have a <a href="https://cooking.nytimes.com/recipes/1020815-slow-cooker-red-beans-and-rice">slow cooker version</a>, too, if that’s more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.

Pressure Cooker Red Beans and Rice

cayenne,

pork

ham hock (about 10 ounces)

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that’s about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Crispy Spiced Chickpeas With Peppers and Tomatoes

chickpeas,

cumin

coriander

turmeric

cayenne

fine sea salt,

thyme

red, orange bell peppers

tomatoes,

red onion, sliced

jalapeños, stem and seeds removed, sliced

lemon

garlic clove,

herbs (any combination of parsley, cilantro, mint

pomegranate seeds

Couscous

Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.

In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.

On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.

Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.

While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.

Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese. You’ve heard it before, and you may not believe us until you’ve tried them, but you won’t miss the meat. This recipe was developed by Rooster Soup Co. in Philadelphia, PA.

Broccolini Cheesesteaks

carrots, peeled, thinly sliced

bell peppers, ribs and seeds removed, chopped

white onion, chopped

red pepper flakes

broccolini, trimmed (about 2 lb.)

garlic cloves, thinly sliced

Kosher salt

sherry vinegar

hoagie rolls (about 8" each)

provolone cheese

Bon Appétit

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

Lamb Köfte with Yogurt Sauce and Muhammara Recipe

Lamb Köfte with Yogurt Sauce and Muhammara

plain low-fat yogurt

tahini (sesame seed paste)*

lemon juice

lamb

mint

garlic cloves,

paprika

coarse kosher salt

cayenne pepper

onions,

finely chopped drained roasted red peppers

water

(or more) pomegranate molasses**

Italian parsley

Stir all ingredients in medium bowl to blend. Cover and chill.

Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.

Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.

Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

You can make this classic Cuban braise with flank steak, brisket, or our favorite, chuck roast. It's rich, flavorful, and completely comforting. 

Ropa Vieja

chuck roast, brisket, or flank steak

(or more if using flank steak) extra-virgin olive oil

red bell peppers, chopped

Diamond Crystal or 3½ teaspoons Morton kosher salt

garlic cloves, finely grated

oregano

pimiento-stuffed Spanish olives, halved crosswise

white vinegar

Chopped cilantro, white rice, maduros, and black beans (for serving)

Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.

Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.

Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.

Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.

Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.

This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.

Mediterranean Chickpea Salad

chopped flat-leaf parsley,

red bell pepper, chopped

kalamata olives, quartered lengthwise

feta cheese, crumbled

red wine vinegar, champagne vinegar, or sherry vinegar

yogurt

Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Ratatouille Pasta

Italian eggplants (about 1½ lb.)

red bell peppers (about 9 oz.)

zucchini (about 8 oz.)

cherry tomatoes

Parmesan

extra-virgin olive oil, divided, plus more for drizzling

capers

½ tsp. crushed red pepper

lb. cavatappi

basil leaves, torn if large,

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here! By cooking them until they're caramelized and just starting to fall apart, you'll get a jammy sauce that's practically begging to be mixed into pasta and turned into a spectacular vegetarian dinner. Capers add a briny punch, Parmesan provides much-needed salt, and lemon juice brightens everything up. And if pasta's not in your cards, just stop before you boil the noodles and serve the ratatouille alongside salad or slow-roasted fish.

Cut 1 large or 2 medium Italian eggplants into ½" pieces. Transfer to a colander set over a medium bowl and sprinkle with 2 tsp. salt. Let sit 30 minutes. Your eggplant might start to discolor and should start to release some brownish liquid that will fall into the bowl below. That’s good! It’s losing excess moisture that would prevent it from getting silky-soft.

Meanwhile, cut 1 large or 2 small red bell peppers and 1 large zucchini into ½" pieces. Transfer to a medium bowl. Peel 2 medium onions, cut through root end, then slice through root end into thin slivers. Transfer to bowl with bell peppers. Halve 1 pint cherry tomatoes (the fastest—but dorkiest—way to do this is to sandwich them between two quart container lids) and transfer to a small bowl. Smash 4 garlic cloves, then coarsely chop and add to bowl with tomatoes. Slice 1 lemon in half; set aside. Finely grate 1½ oz. Parmesan with a Microplane or the small holes of a box grater into another small bowl.

Your eggplant needs special treatment: Cooking it separately guarantees that you can make it tender and golden (rather than chewy and gray) without over-cooking it or causing the other veg to get soggy. When eggplant has been sitting 30 minutes (okay, 25 if you’re antsy), gently squeeze it to get rid of any more moisture (less moisture means more browning). No need to go crazy, though.

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or heavy pot over high until shimmering. Once hot (test with one piece for starters!), add half of eggplant and stir to coat in oil. Cook, stirring every 3 minutes or so (you want to leave it undisturbed while also making sure lots of pieces get their time against the hot pan), until eggplant is golden, with some pieces starting to brown and char, 5–7 minutes. Reduce heat to medium if eggplant is browning too quickly. Using a slotted spoon or fish spatula, transfer to a plate. If any eggplant pieces stick, just scrape them up—no biggie. Heat 2 Tbsp. extra-virgin oil over high. Cook remaining eggplant using same process, 5–7 minutes. Transfer to plate with cooked eggplant.

Scrape off any bits of eggplant from pot if needed (no need to wipe out). Heat ¼ cup extra-virgin olive oil over medium-high. Add ¼ cup capers and ½ tsp. red pepper flakes (don’t be alarmed if capers sputter and foam—it’s because they’re wet!). Cook, stirring, until bubbling subsides, 30–60 seconds.

Add onion-pepper mixture, season with 1½ tsp. salt, and cook, stirring frequently, scraping bottom of pan, and reducing heat if vegetables are getting too brown, until vegetables are softened, slumped, and have started to take on lots of color, 12–15 minutes. Meanwhile, bring a large pot of generously salted water to a boil (this is for your pasta).

Add tomato-garlic mixture to sauce, reduce heat to medium-low, and cook, stirring occasionally with a wooden spoon, until almost all tomatoes have burst and vegetables are starting to break down and deeply caramelize, about 10 minutes. Keep an eye on it and reduce heat if veg is getting too dark for your liking.

Finish the sauce: Return eggplant to pot and cook until vegetables are tender but the vegetable pieces are still distinct (you don't want total mush), about 5 more minutes. Taste and season with salt.

Add pasta to boiling water right after you add the eggplant, stirring occasionally, until al dente. Before draining, scoop out 1 cup pasta cooking liquid with a liquid measuring cup.

Now the exciting part: Ratatouille and pasta join forces as one. Reduce heat over sauce to low. Add drained pasta and stir to coat in sauce. Add 1 cup Parmesan, pour ½ cup pasta cooking liquid over, then stir vigorously with a rubber spatula or wooden spoon until a creamy sauce forms with no clumps of cheese. Add more pasta cooking liquid as necessary if pasta starts to stiffen. Remove from heat. Squeeze juice from ½ lemon over, then stir in 1½ cups basil. Taste for salt and lemon juice.

Divide pasta among bowls. Top with cheese, basil, and red pepper flakes. Drizzle with oil. Don’t be sad if you can’t finish it all: It’s even better as cold leftovers.

This 1-pot ground turkey and peppers recipe is quick and easy! Sautéed ground turkey with onions, garlic, bell peppers, and seasoned with chipotle chili. 

Mom&#8217;s Ground Turkey and Peppers

extra virgin olive oil

bell pepper (red

garlic,

turkey, turkey thighs

chipotle powder

"I’ve been making this for years except I also add sliced\/chopped mushrooms. To really brighten it up you can add a couple of spoonfuls of pesto sauce. My family loves it!"

Sauté the onions, bell pepper, garlic: Heat 2 tablespoons olive oil in a large skillet on medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened, a couple minutes.
Add the garlic and cook 30 seconds more.

Add the ground turkey, salt, chipotle chili powder: Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner.
Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.

Brown the turkey, stir in the peppers and onions: Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side.
Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat.
Stir in fresh chopped parsley or cilantro.
Serve alone, or with steamed rice or noodles.

"very easy. added jerk sauce. delicious. loved it."

"Easy and delicious!  I added a can of Rotel tomatoes with Chiles drained. This recipe is a keeper!"

"My husband loved it and asked me to make it again"

https://www.simplyrecipes.com/video_src?vid=6028042292001

How to make Mom's Ground Turkey and Peppers

Mom's Ground Turkey and Peppers

You can dehydrate any dog safe veggies you've got on hand - from pumpkin or squash to carrots, to zucchini strips. For this recipe we walk you through processing techniques for dehydrated sweet potatoes, green beans, and bell peppers, but you can use this recipe with all dog-safe fruits and veggies.

In a hurry? The blanching is totally optional. Mostly it just ensures the colors of your fresh produce stay beautiful.

Feel free to experiment and have fun!

<img class="alignnone size-full wp-image-78960" src="https://www.rover.com/blog/wp-content/uploads/2018/06/from-blanched-produce-to-4-hours-dehydrated.jpg" alt="from blanched produce to 4 hours dehydrated" width="1200" height="672" />

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