green bell pepper

The Best Homemade Salsa

peeled, chopped and drained tomatoes (see note)

onion

garlic, finely minced

cumin

black pepper

salt (see note)

cilantro

sugar (optional, depending on sweetness of tomatoes)

apple cider vinegar

tomato sauce (NOT

tomato paste (optional

Combine all the ingredients in a large pot...

Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.

Fill sterilized pint-size canning jars within 1/2-inch of...

Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.

Process in a water or steam bath canner...

Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).

Remove the jars carefully from the water or...

Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).

Jalapeno Jelly

red bell pepper

jalapenos (see note)

white vinegar

salt

sugar (see note)

pouch liquid fruit pectin (like Certo)

Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don't have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces). Update: to minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2. 

Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).

Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.

Add the liquid pectin and boil for 1 more minute.

Remove the pot from the heat. Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).

Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up.

This vegan version of a traditional Bolivian soup is made with a base of puréed peanuts but has none of the heaviness of peanut butter. Instead, it’s creamy yet delicate, hearty without heft. Patrick Oropeza, the chef of </span><a href="https://www.blp.nyc/"><span>Bolivian Llama Party</span></a><span> in Sunnyside, Queens, primes the stock with a powder of locoto chiles, gutsier than jalapeños, and quilquiña, an herb that delivers the sunny grassiness of cilantro, with a sly kick. (Both may be found at Latin markets and specialty grocers online.) Then he drops in potatoes, and tubes of penne that are toasted first in a dry pan to draw out their nuttiness and change their texture just enough that they hold firm in the soup. In Bolivia, a bowl of sopa de maní typically comes topped with thick wedges of fried potato, like steak fries. Mr. Oropeza uses matchsticks instead, which fry faster and stay crispy.

Vegan Sopa de Maní (Bolivian Peanut Soup)

penne rigate or any thin, tube-shaped pasta

peanuts

olive oil

carrots,

celery stalks, diced

yellow onion, diced

green bell pepper, diced

bay leaf

water stock

garlic

serrano chile, minced

(10-gram) cubes vegetable bouillon (such as Knorr Vegetarian Vegetable Bouillon)

coarse kosher salt

dried quilquiña (see Tip) or dried cilantro

locoto powder (optional; see Tip)

yeast

parsley

cilantro leaves

Yukon Gold potato, diced

green peas (rinsed if frozen)

Homemade potatoes

Prepare the noodles: Toast the penne in a dry, shallow pan, without oil, over medium heat. (Be careful not to overcrowd the pan, or the noodles won’t toast evenly; separate into batches if necessary.) Using a spatula or tongs, move the penne back and forth so they toast on all sides, until they are just a shade shy of golden, 4 to 6 minutes. Remove from the heat and keep stirring as the noodles continue to darken. Set aside.

Make the peanut purée: In a blender, purée the peanuts and 1 1/2 cups water, starting on low speed and increasing the speed as needed. Add another 1 cup water and blend until creamy. Set aside.

Prepare the soup: Heat the oil in a 6-quart (or larger), heavy-bottomed pot over medium. Add the carrots, celery, onion, green bell pepper and bay leaf and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes. 

Add the water or stock, peanut purée, garlic, serrano chile, both types of bouillon cubes, salt, cumin, dried quilquiña, locoto powder (if using) and nutritional yeast, plus half the parsley and half the cilantro. Stir until well mixed. 

Bring to a low boil while stirring constantly, so the peanut purée doesn’t stick to the bottom of the pot. Continue to cook at a low boil, stirring frequently, for 7 minutes. (Keep an eye on the pot, as the soup can boil over quickly.) Add the potato and the toasted pasta then reduce the heat and let simmer until the potato is cooked through and the pasta is just tender, 10 to 12 minutes, stirring in the peas and the remaining parsley and cilantro halfway through. (The soup should have some body, but should not be as thick as a chowder. If necessary, add a little more water or vegetable stock to thin it to the desired consistency.) Discard the bay leaf.

Serve the soup in bowls and top with the matchstick potatoes, if using, and parsley to taste, for a touch of brightness and color.

Slow Cooker Chicken Philly Sandwiches

paprika (regular

garlic powder

coriander

red pepper flakes

thyme

green peppers

chicken breasts

chicken broth

Sliced provolone

Whole wheat hoagie buns

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.

Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.

Pour the chicken broth inside around the edges of the crockpot.

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

Fresh corn is ripe to be eaten in summer, and with dried Lima beans, you can make nourishing and delicious succotash in an hour and a half, even with dried beans. Succotash is an american pioneer vegan dinner from the seventeen hundreds with lots of protein.

California Farm Fresh Corn and Lima Beans Succotash Dinner

Ears fresh corn, makes 3 cups kernels

water

vegetable broth

Tsp sea salt

Tsp baking soda

Tsp hot smoked paprika

red onion

Cloves elephant garlic, minced

cherry tomatoes, halved

green bell pepper, diced to lima bean size

poblano pepper, diced to lima bean size

Tbs apple cider vinegar

Cover cup of dry lima beans with 1 cup of broth, 2 cups of water, Tsp of sea salt, 1/2 Tsp baking soda, bring to hard boil, lid on, five minutes, turn off, rest till all liquids have been absorbed, about an hour. Taste lima bean, should be tender but al dente.

Soak corn in their husks in water. When lima beans are soft and cooked, microwave the ears of corn in their husks, 3 minutes. Cool and peel, save husks to dry to make tamales in winter. Slice cooked corn kernels off the cob, set aside. Cobs go to garden fermenter.

Dice onion, mince garlic cloves, sautee in olive oil with hot smoked paprika, thyme, and black pepper in deep cast iron skillet till glazed, 5 minutes, add diced green peppers, halved cherry tomatoes, sautee five minutes, add cooked corn, soft lima beans, fry till fragrant, another five minutes.

Taste, add apple cider vinegar, stir, taste again, serve. Enjoy warm or cold.

Try this delicious and versatile Pepper Steak Casserole recipe. Easy to prepare and customizable to your taste.

Pepper Steak Casserole

lbs Round Steak (cubed)

Cup All Purpose Flour

Tsp Paprika

Salt

Tsp Ground Black Pepper

Cup Beef Broth

Yellow Onion (chopped

Green Bell Pepper (sliced)

Roma Tomatoes (cubed)

Russet Potatoes (diced)

Mushrooms (sliced)

Celery Sticks (chopped)

Tbsp Molasses

Worcestershire Sauce

Preheat the oven to 350°F.

Add the flour, paprika, salt and pepper to a large freezer bag. Add the cubed meat to the bag and toss until the meat is coated.

Brown the coated steak with a little oil in an oven safe dish (I like to use a Dutch oven for this recipe).

Add the beef broth to dish. Add the remaining ingredients to the dish and mix well.

Cover the dish. Bake for 1 hour or until the meat is done and the potatoes are fork tender.

Optionally serve with a side of rice.

Jocón — whose name comes from jok’, meaning to grind or mash in Mayan K’iche’ — is a fresh chicken and tomatillo stew that is popular throughout Guatemala. The stew stems from Maya culture but some of its ingredients today, like sesame seeds and chicken, were likely introduced by Spanish colonizers. Some Maya groups also made theirs more spicy, or with red tomatoes rather than tomatillos, depending on in which part of the country they lived. This bright recipe is from Jorge Cárdenas, an owner of Ix Restaurant in Brooklyn, who was taught by his Maya grandmother to make it. This soup base is blended until creamy, but there can be some variety in texture, depending on how someone grinds the seed mixture and purées the soup itself. Though the tomatillos, peppers, onions and jalapeño are typically scorched on a comal or pan, this recipe makes the process easier by broiling them in a sheet pan.

Jocón (Chicken and Tomatillo Stew)

roasted, unsalted pumpkin seeds

white sesame seeds

tomatillos (about 9 medium), husked and washed

green bell peppers, halved and destemmed

onion,

jalapeño, split lengthwise

chicken thighs

garlic cloves,

scallions,

potatoes,

white rice,

NYT Cooking

https://static01.nyt.com/images/2024/03/07/multimedia/07JOCONREX-lhfw/07JOCONREX-lhfw-videoSixteenByNineJumbo1600.jpg

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

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https://static01.nyt.com/images/2024/03/07/multimedia/07JOCONREX-lhfw/07JOCONREX-lhfw-facebookJumbo.jpg

Toast the pumpkin and sesame seeds in a medium pan over medium-high heat, stirring occasionally, until fragrant and the sesame seeds start to turn light golden, about 3 minutes. Transfer to a blender and pulse until sandy, scraping the sides and stirring as needed. Set aside ground seed mixture.

Set the broiler to high. In a large sheet pan, arrange the whole tomatillos, halved peppers, quartered onion and halved jalapeño, cut sides down, in an even layer. Broil until the skin of the vegetables is soft and blistered, rotating the pan as needed, 6 to 8 minutes.

To a large pot, add the chicken broth, chicken thighs and the blistered jalapeño, bell peppers, onion and tomatillos; bring the mixture to a boil over high. Once the soup is boiling, reduce the heat to medium and simmer it, stirring occasionally, for 35 minutes.

While the soup cooks, heat the olive oil in a small skillet over low heat. Add the minced garlic and 2 teaspoons salt and fry just until golden, swirling the pan, 2 to 3 minutes. Set aside.

Remove the chicken from the broth and set aside in a medium bowl. Add the scallions and cilantro to the broth. Purée the broth in a blender, or directly in the pot using an immersion blender.

Add the garlic mixture to the large pot with the soup, along with the potatoes, carrots and the ground seed mixture. Cook on medium heat, stirring occasionally, for 15 to 20 minutes, until the vegetables are fork-tender and the soup thickens.

Using two forks, pull the chicken into small chunks or bite-size pieces. Stir the chicken back into the soup to warm it, and add more salt to taste.

To serve, scoop cooked rice into a small cup and invert it into a bowl; surround with soup. The soup can be stored in the fridge for up to 2 days or frozen for up to 3 months.

Had an abundance of tomatillos and green peppers (not my favorite) from our CSA and stumbled upon this recipe. Followed it exactly. Just the right amount of heat. Perfectly salted and flavorful. The ground seeds help thicken it up and gives it a nice texture. This recipe is not as labor intensive as others made it out to be. Will definitely make again.

The flavor of this stew is great, but be very careful to fully pulverize the seeds - if there are any larger bits they make the texture quite unpleasant. Also don’t be afraid to be aggressive with the salt - especially if using an unsalted broth.

Has anyone successfully adapted this recipe for slow cooker instead of stove top?

This was an amazing dish. I scaled it down to 2/3, but used a full jalapeno, so maybe it was a bit more intense, but it hit just right.

My husband liked it.  I thought it was super blah.  He has a lot of left overs to eat.

What suggestion have worked for you in reducing the number of dishes?

This is so good. My kids (6 and 9) happily eat it. There are definitely easier ways to use less dishes and, in my experience, it doesn’t change the outcome. Also the chicken doesn’t need that much time cooking unless you like eating rubber. This gets made at least once a month in our house.

Delicious as written! I doubled the tomatillos and increased the amount of chicken to make it heartier. Did not disappoint, made eight servings. Perfect for the cold weather we have. Wish I had used the turkey in the deep freeze like another poster suggested. Deseeded the jalapeños, and there was very little heat, but that’s OK because our baby eats what we eat and it was perfect for her.

Yum! Different than anything I have ever cooked. Made this during a 10* winter snow storm day. The flavor in this recipe comes from good quality ingredients- don’t skimp. It’s hearty, but light. Healthy, but doesn’t leave you feeling like a rabbit. It is a warm, full flavor. Not a knock your socks off, full bodied, bold style.

Kind of screwed up by adding an extra onion and skipped that extra step with the garlic completely and just added it with the chicken and tomatillo, but still turned out pretty good. Cooked the chicken for the full 35 minutes it says and it turned out fine and had that pull-apart texture. Does need some work on the flavor. Will admit that I kind of under salted it, but added a second jalapeno and it still didn't have as much heat or acid as I thought.

Terrific! Very versatile and easily adjusted if required. I realized (to late) that the pepper I used was a "mystery pepper" from my garden, which literally set my whole face (and the dish) on fire. Added some ginger, coconut milk and fresh orange juice and toned everything down beautifully, with a nice hint of sweet. Added some creme fraiche at the table for anyone who wanted it less spicy. Absolutely lovely dish! Will make this again!

Really good, using yucca instead of potatoes works well

Phenomenal!! I hate to be one of those people that made a bunch of changes however: used poblanos instead of green peppers, tahini instead of sesame seeds, and rotisserie chicken. I used the chicken carcass to cook with the roasted veggies and then add it back in toward the end.

So good! The pumpkin seeds are such a great addition.

I would definitely recommend just cutting slices of the chicken rather than tearing it up after boiling it.

Adds more varied texture.

Add it raw just after adding the potatoes and carrots.

Also, serve with tortilla chips for even MORE variety in texture.

Delicious recipe overall.

Fantastic recipe, really delicious. My only advice is that you make it with another person so the two of you can share the labor. There are a lot of steps, none of them hard, but time-consuming. It’s so worth the time, though!! This is a truly special dish with complex flavors.

My husband and I made this tonight. It is pretty labor intensive, but it is super delicious so worth it to us. I halved the salt and jalapeño, but next time I won’t do that because ours needed a little more salt and didn’t have any spice to it.
Next time we may make a double batch so we can freeze some and it’ll be worth the long prep.

The sauce this produces is basically what we call a pipian verde in Mexico. If you substitute chilies poblano for the bell peppers and use a comal or heavy fry pan for browning the tomatillos, onion, chilies, and garlic, you are making a simple pipian with this recipe and I like it very much. I substitute a good quality tahini for the roasted and ground sesame seeds and it works well.

Hey Bill,
My vote is just to leave off the cilantro. It's possible that a spritz of fresh lime juice might be nice just before serving, but any other herb would probably take this recipe in the wrong direction.

I haven't made this yet, but I'd certainly like to.  Unfortunately, I'm one of those with the bad cilantro gene.  What would my fellow cooks suggest...substituting an equal amount of flat-leaf parsley, substituting a different herb, or just eliminating the cilantro altogether and substituting nothing?

This is outstanding. Made as is with just a few method changes to simplify and reduce pan usage. 
Season and brown the thighs in the Dutch oven (because why wouldn’t you?!?), remove them and immediately fry the garlic in the same pot. Deglaze with white wine and add the broiled veg and stock. Return the chicken with juices and off you go. 
Also, add the ground nut mixture to the blender to puree with the broth, veg, and cilantro. 
Comforting, colorful, delicious.

I make a similar dish frequently, it's great! If you are toasting the pumpkin seeds (and you should), then start with raw pumpkin seeds, not roasted. Take out the chicken after 15-20 minutes or you have tasteless chewy chicken.

Made this tonight. The only change I made was to follow Dan’s tip to remove the chicken after 20 minutes, which I’ll definitely repeat in the future. This is a bit labor intensive but worth it for a Sunday dinner. I love the combination of peppers, tomatillos, jalapeño and cilantro. I don’t think subbing or omitting the cilantro would work. It’s a big part of this dish. Perhaps try a recipe for pepian instead.

This is a perfect post thanksgiving dish, made with leftover turkey and homemade stock!

Cooked as per the recipe and after adding the roasted pumpkin and sesame seeds I was worried that the flavor became overwhelmingly pumpkin. Give it time to all work together because in the end it was perfect. Note to self, don't seed the jalapeno. In the end I had no heat in the dish and added 1/4 teaspoon of red pepper flakes to give it some heat.
The whole family loved this soup!!

Maybe a little parsley for the green and a squeeze of lemon for the freshness, although the tomatillos are a bit tart. Nothing else tastes like cliantro. Do you have a problem with corriander? You might try a pinch of that.

I believe cilantro was known to the ancient Egyptians and is native to Asia and Europe. If the Mayans used it it must have been brought there by the Spanish.

Top 7 green bell pepper recipes from across the web

The most viewed green bell pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Homemade Salsa

Jalapeno Jelly

Vegan Sopa de Maní (Bolivian Peanut...

Slow Cooker Chicken Philly Sandwich...

California Farm Fresh Corn and Lima...

Pepper Steak Casserole

Jocón (Chicken and Tomatillo Stew)

Top 7 green bell pepper recipes from across the web

The most viewed green bell pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Homemade Salsa

Jalapeno Jelly

Vegan Sopa de Maní (Bolivian Peanut...

Slow Cooker Chicken Philly Sandwich...

California Farm Fresh Corn and Lima...

Pepper Steak Casserole

Jocón (Chicken and Tomatillo Stew)

The most viewed green bell pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine