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.

Top 6 green bell pepper recipes from across the web

The most viewed green bell pepper recipes by Recipe Cart users, saved from over 6,000 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

Top 6 green bell pepper recipes from across the web

The most viewed green bell pepper recipes by Recipe Cart users, saved from over 6,000 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

The most viewed green bell pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine