bell peppers

Stuffed Bell Peppers

bell peppers, any color

olive oil,

beef

salt and black pepper

onion, finely diced

garlic, chopped

zucchini,

Roma tomatoes, seeded and finely diced

Red pepper flakes,

rice

pepper Jack cheese

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine—and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.

Bucatini with Rose Red Pepper Sauce and Shrimp

olive oil

red bell peppers, diced

red onion, diced

garlic,

oregano

red pepper flakes

dry rose wine

heavy cream

bucatini

Food Network Kitchen’s Bucatini with Rose Red Pepper Sauce and Shrimp.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat. 

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through. 

Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

This is absolutely delicious!!  I used spaghetti squash instead of pasta. Everything else was as the recipe calls for. Will definitely make again!!

Super easy and delish. Looks fancy but again, very easy. A nice cooler summer evening pasta dish.

https://www.foodnetwork.com/videos/rose-red-bucatini-with-shrimp-8719593

This summery dish gets its vibrant flavor from briny shrimp and rose wine.

Rose Red Bucatini with Shrimp

There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce. 

Chinese Vegetable Stir-Fry

soy sauce (use gluten-free if needed)

water

dry sherry or Chinese rice wine

Asian/toasted sesame oil

sugar

cornstarch

dry mustard

vegetable oil

broccoli,

shiitake mushrooms, stems removed and thinly sliced

red bell pepper, thinly sliced

scallions, thinly sliced, white/light green and dark green parts separated

ginger

In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.


In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain. 

Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.

Chicken strips, onions and peppers sizzle with velvety PHILLY Cream Cheese Spread for our saucier take on fajitas, ready in just 20 minutes.

Creamy Chicken Fajitas

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

Tbsp. milk

1-1/2 lb. boneless skinless chicken breasts,

onion

flour tortillas (6 inch), warmed

KRAFT Mexican Style Finely Shredded Four Cheese

Mix cream cheese spread, milk and seasoning mix until blended.

Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.

Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

These protein-packed and fiber-rich stuffed peppers are the perfect vegetarian meal.

Slow Cooker Stuffed Bell Peppers in Marinara Sauce

tomatoes

tomato paste

yellow onion, diced

garlic (5 cloves)

bay leaves

basil

brown sugar

balsamic vinegar

salt

black pepper

medium bell peppers (any color)

black beans, drained and rinsed

quinoa,

Place the crushed tomatoes, diced tomatoes and their juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and pepper in a slow cooker, and stir thoroughly. Remove 1 1/2 cups of the mixture and set aside. 

Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside the marinara sauce.

In a medium bowl, mix the black beans, quinoa, zucchini, and the reserved 1 1/2 cups of marinara sauce. Divide the filling evenly among the prepared bell peppers.

Shakshuka is a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce.

Shakshuka

onions

bell pepper (red, orange

smoked paprika

cumin

coriander

salt, divided

tomatoes,

feta cheese, crumbled

cilantro

In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.

Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.

Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 minutes more. While the greens are cooking, set an oven rack in the top position and preheat the broiler.

Turn off (or remove the pan from) the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary). Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking, 1 minute or less for runny yolks (see note below on cooking eggs further). Remove the pan from the oven and sprinkle the cilantro over top. Serve hot with bread.

<strong>Note:</strong> You can cook the dish entirely on the stovetop for just a few minutes longer (without using the broiler) if you like your egg yolks cooked through. If you like your eggs runny, however, I find that the stovetop-to-broiler method is the only surefire way to cook the egg whites thoroughly without overcooking the yolks. 

<strong>Make Ahead:</strong>  The tomato sauce can be made up to 2 days ahead of time and refrigerated, or frozen for up to 2 months. Reheat the sauce on the stovetop and proceed with the recipe when ready to serve.

Chicken Fajitas are the perfect anytime dinner you need. 

Chicken Fajitas

extra-virgin olive oil

lime

lb. boneless skinless chicken breasts

Kosher salt

bell peppers, thinly sliced

onion,

Tortillas,

I'm 10 and I made them my self they are super delicious and the chicken was flavorful my whole family loves them

The chicken fajitas were delicious. So easy to make. I used red, yellow and orange peppers and a large sweet onion. The spices complimented the fresh squeezed lime juice. My son cooked the veges and chicken on a flat top. A fun and different meal.

Made this tonight,  and the family loves it! I gave it 4 stars because I fell like the pepper to chicken ratio needs some adjustments. A TON of peppers and onions vs a small amount of chicken, and not enpugh seasoning for our taste, I added some paprika and more cumin after I added the chicken to the peppers at the end.

I love it, but I would recommend adding less oil. But everything else is amazing!

Such a good recipe. I made it like 3 times. So yummy!! Definitely recommend!!!

Made this tonight with my best friend. I was getting confused because as I was cooking I realized the entire recipe only calls for 2 tsp of cumin, the only spice. After following the recipe it turned into grilled chicken with grilled vegetables, with almost no flavor. Highly disappointing. Had to add 1/4 cup of taco seasoning, a couple more teaspoons of cumin, some garlic powder, and salt to revive it. Definitely was yummy after all that.

im 13 and i made these by myself for family dinner tonight! The recipe was super easy to follow and they end result was amazing. Totally recommend! :)

Made this for dinner substituting steak instead of chicken and it was absolutely amazing. I definitely recommend!

Delicious recipe, thank you so much, the family enjoy

Excellent ! My son and I doubled the recipe and we literally ate every bit of it ! I’m cooking it again this weekend with my daughter in law . Can’t wait !

absolutely delicious! It tastes like an actual restaurant!

We made this for a virtual date night! The instructions were easy to follow!  This was my first time making fajitas at home. The dish was delicious!!!! And there was left overs!!!!!

Delicious recipe! My whole family loved it, will make this again in the future. ;)

I made this about a week ago for my roommate and myself. It was super easy to make and incredibly delicious. Will be making again!

https://streaming.hearstdigitalstudios.com/918ed427-5e93-4d96-a8e6-0cc9fac7854b/video_rover_16x9_1080p_hd_1537564952_89934.mp4

Chicken Fajitas Will Get Your Fiesta Started

This is weeknight comfort food at its finest. We created a homemade sauce that is tangy and flavorful but also quick and easy. We used both ketchup and canned tomato sauce for lots of tomato-y zip and just a touch of brown sugar for a bit of sweetness and slight caramel finish. Green bell pepper is a key addition; it really enhances the other ingredients, elevating the flavor profile into the realm of a true sloppy joe.

The Best Sloppy Joes

green bell pepper, diced

1 pound lean ground beef

ounces (1 1/3 cup) tomato sauce

ketchup

Worcestershire sauce

yellow mustard

red wine vinegar

paprika

cayenne pepper

hamburger buns, toasted

Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.

Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns. 

Found 3 1/2 lbs. of ground chuck that has been in my freezer since March and the ground beef buying panic in the beginning of the Covid scare. It looked like it had a touch of freezer burn. Thought I would make sloppy joes and hope that the freezer burn taste wouldn’t come through.
Voila! This recipe has such intense flavors that are so deep they would hide the taste of 3 day old roadkill.
My family loved it. Thanks Food Network for saving my ground chuck and making me look good. 

These were delightful! I like the mix of ketchup and tomato sauce. Also the paprika was great in this recipe, I used smoked paprika and it was delicious!

My husband has been asking me to make Sloppy Joe’s fir a while now so I decided to give this recipe a try. So much better than adding an envelope of seasoning to chop meat. This was very flavorful and had great texture. I only added a small pinch of red pepper flakes because my husband doesn’t like too much heat. Serving it on Kaiser rolls rather than hamburger rolls was a great idea. HUBBY LOVED IT!!!

Yummy! I help the paprika and pepper because my grandkids don’t like spicy! A keeper for sure!

<div>thanks for your sharing</div><div><br /></div><div><br /></div><div>https://dtwodietsehat.com/</div>

Don’t drain the meat! Seriously, if you’re worried about a little animal fat you will find many excellent salad recipes on FN. Otherwise you’re just pouring all that deliciousness down the drain. <div><br /></div><div>Excellent recipe.</div>

Easy recipe and delicious. My kids loved them. 

This is the simplest butternut squash soup you'll ever make, but it's no less delicious for it.

Easy Butternut Squash Soup

red bell pepper, roughly chopped

medium yellow onion, roughly chopped

sugar,

Croutons,

thyme,

Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with croutons and thyme, if desired. 

<strong>Freezer-Friendly Instructions:</strong> The soup can be frozen, without the cream, for up to 3 months.  Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.  Once heated through, add the cream and bring to a simmer before serving.

Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure. 

Middle Eastern Lamb Kofta

yellow onion, roughly chopped

garlic, roughly chopped

jalapeño pepper, seeds

cilantro leaves, gently packed (okay to substitute parsley)

lamb

cinnamon

cardamom

cloves

white pepper

Tzatziki and hummus,

Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)  

Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts. 

To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined. 

Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and 1/2-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.

Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with <a href="https://www.onceuponachef.com/recipes/tzatziki.html">tzatziki</a> and <a href="https://www.onceuponachef.com/recipes/hummus.html">hummus</a>.  

<strong>Note:</strong> If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.

<strong>Make-Ahead:</strong> The patties can be made and refrigerated up to two days ahead of time.

<strong>Freezer-Friendly Instructions:</strong> The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Best Breakfast Potatoes Ever

red potatoes,

onion, chopped

green bell pepper, seeded and roughly chopped

red bell pepper, seeded and roughly chopped

butter,

salt and pepper

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Bake for 20 to 25 minutes, shaking the pan twice.

Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.

Sprinkle with a little more salt and pepper before serving.

This recipe indicates 5 pounds of potatoes, but ALL of the other ingredients listed are for half that amount (as noted in the video). WHO at FN edits these postings? Now I don't trust any of the recipes without watching the video.

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