peppers

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

salt

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

<strong>Make-Ahead Instructions:</strong> The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

onions

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Fun snack for kids.  The whole capsicums or carrot are not used.  From Woolworths Fresh Foods Kids Site

Yummy to the Tummy Clock

rice cakes or 1 pita bread

cream cheese

yellow capsicums yellow pepper

red capsicums or 1 red pepper

carrot

Spread cream cheese on a rice cake or pita bread to make the clock face.

Cut up little pieces of yellow and red capsicum and cut a couple of carrot sticks.

Stick the yellow and red capsicum pieces where the numbers go -- 

Then carrot sticks for the hands of the clock.

The big hand is on the 12, the little hand on the 4 --   -- time for a snack!

I used what I had on hand to practice making these for my grandson.  I used a whole wheat pita,  spreadable cinnamon cream cheese, dried raisens & cranberries for the clock face, & celery sticks for the hands. Too cute!  This would be fun to make with preschoolers learning to tell time.  Made for Pick A Chef Fall 08.

A great afternoon snack! If you don't have a favoured pizza sauce use tomato paste and add some dried Italian herbs.
Can be served hot or cold...great  for the lunch box.

Pizza Scrolls

red capsicum, chopped finely

cheese, grated

pizza sauce

ready rolled puff pastry

Combine the chopped capsicum, ham and cheese in bowl.

Spread the sauce onto each sheet of pastry, leaving a 2cm border along one side, and sprinkle the capsicum mixture over the top.

Roll up the pastry to enclose the filling (like a swiss roll), leaving the plain edge until last.

Brush the edge lightly with water and fold to seal.

Cut each roll into 1cm rounds (use serrated bread knife) and place on lined oven trays.

My son had to make a recipe for the international food project in his history class. He was able to choose any recipe from the areas they studied this year, He chose this one. It was really easy & was fun to do with my son. I see this will be one he will want to make over & over again! Its so easy the kids can really put it together by themselves all they will need you for is to have you cut the food and put it in & take it out of the oven.(unless your kids are old enough to do those things themselves. Only few changes I advise is to make the scrolls 1/2inch instead of 1inch to get the 24-36 servings. To convert the cooking temp in (F)= 395 degrees. Oh & in the US if you dont know what a capsicum is, its a red peper. (this really was a challenge since I didnt think to look it up before I went shopping and no one in the stores seemed to have any idea what I was requesting-lol. You do need to spray the pan to keep it from sticking. Other then those MINOR things it really was quite a great recipe to make. Enjoy!

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

oregano

red pepper flakes

black pepper

medium bell peppers (any color)

black beans, drained and rinsed

quinoa,

zucchini,

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.

Tender, spicy Asian Beijing beef and peppers you can whip up in just 20 minutes!

20 Minute Beijing Beef

lbs flank steak

red pepper, (thinly sliced)

green pepper, (thinly sliced)

onion, (sliced)

water

sugar

ketchup

rice vinegar ((or white vinegar))

red pepper flakes ((more if you want spicier))

garlic

corn starch

rice,

Add sliced steak to a large greased skillet and saute over medium heat 2-3 minutes til just browned. Add peppers and onions and saute 1-2 minutes longer.

In a medium bowl whisk together water, sugar, ketchup, vinegar, red pepper flakes, and garlic. Add to pan with the steak and peppers and stir to coat. Cover and bring to a boil.

In a small bowl stir together cold water and corn starch til dissolved. Add to pan and stir until thickened. Serve over cooked rice.

Here&#x27;s one of our Italian family recipes for sausage, peppers and onions.   It&#x27;s so easy to make and is great for parties, side dishes, and holidays.   Goes great with pasta and has lots of flavor!

Italian Sausage, Peppers and Onions and Recipe

green peppers

sausage

olive oil

onion chopped in large chunks

Wash peppers thoroughly

Cut peppers in strips

Fry in olive oil 5 - 10 minutes

Add onion

Remove peppers

Add sausage and fry until brown and cooked through

Mix everything together in baking pan

Bake 375 for 10 minutes

An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!

Fajita Veggies Recipe (Chipotle Copycat)

red onion (thinly sliced)

oregano (or 1/2 teaspoon dried)

Salt

In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like 1/2 teaspoon).

Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

https://content.jwplatform.com/videos/yMvI2ZTP.mp4

Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you’ll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.

Sheet-Pan Sausage With Peppers and Tomatoes

sausage, sausage

cherry tomatoes

garlic cloves,

shallots,

Kosher salt and pepper

Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.

Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.

Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.

<p>Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!</p>


Sweet Chili Chicken Wraps

chicken breasts

sweet chili sauce

lime, juice only

Green lettuce

Daikon radish, shredded

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

Sizzling chicken fajitas

chipotle

spring onions

tomato

coriander

red chilli

limes

mixed-colour peppers

red onion

x 200 g skinless higher-welfare chicken breasts

sweet smoked paprika

x beans

cumin seeds

x 250 g pack of cooked brown rice

lemon

wholemeal flour tortillas

fat-free natural yoghurt

feta cheese

This medley can be used on salads, in soups, sauces, cassaroles and meat dishes. I will be using this in some of my recipes.

Fresh Vegetable Medley

red bell pepper

green bell pepper

orange bell pepper

yellow bell pepper

green onion (about 8)

Wash and cut tops of of the bell peppers.

Dice all of them up and mix them together in a bowl.

Store in airtight container until ready to use.

Great versatile mix of veges. Fantastic colours. Perfect for stir-fry or salads. Photo also being posted *Made for Aussie/NZ Forum Recipe Tag Game*

Fiery Easy Pickled Scotch Bonnet Peppers give a kick to everything from grilled meats, fish, soups, stews, legumes and sauces.

Easy Pickled Scotch Bonnet Peppers

Scotch Bonnet peppers

filtered water

white vinegar

bay leaves (optional)

dill (optional)

Wearing gloves, rinse off Scotch Bonnet peppers and slice into evenly sized pieces (I left some whole and some sliced in pieces).

With your gloves still on, pack the peppers into your glass jars (or one very large tight-fitting lid). Add a clove of garlic to each jar. If using one large jar, add them all into that jar. Add in the bay leaves and dill (if using).

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