red bell peppers

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

Better-Than-Takeout Cashew Chicken

cornstarch

salt

pepper

about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces

tablespoons sesame oil

olive oil

broccoli florets

red bell peppers,

edamame

garlic,

unsalted dry-roasted whole cashews

soy sauce

tablespoons honey,

rice wine vinegar

Asian chili garlic sauce

ginger

green

To a gallon-sized ziptop bag, add the cornstarch,...

To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

To a large skillet, add the oils, chicken, and...

To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.

Add the broccoli, bell peppers, edamame (I add...

Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

To a medium bowl add the soy sauce,...

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Add the cashews to the skillet and stir...

Add the cashews to the skillet and stir to combine.

Add the sauce and stir to combine. Allow...

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.

Add the green onions, stir to combine, and serve...

Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

The rice is perfectly tender and scented with saffron, there are red bell peppers and onions for flavor and texture, and the chicken is soft and moist. I don’t have a paella pan and used a large skillet. Bomba Rice is essential and rather than buying saffron, he recommended I use a packet of Paellero. The paella is ready in about 45 minutes, far exceeded my expectations, my family raved about it, and you’ll want to make it again and again.

Easy Chicken Paella

olive oil, divided

sweet Vidalia onion

red bell pepper, trimmed,

pressed

about 1.25 pounds boneless skinless chicken breast,

1.1 pounds Bomba Rice

chicken broth

packet Paellero

tomatoes

water (or additional chicken broth),

peas (I used frozen that

salt and pepper,

lemon wedges,

To a large skillet (15+ inches in diameter...

To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.

Add the garlic and cook until fragrant, about...

Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.

Add the remaining 2 tablespoons olive oil, chicken,...

Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.

Add the rice and cook to toast the...

Add the rice and cook to toast the rice for about 3 minutes, stirring intermittently.

To the chicken broth, add 1 packet Paellero,...

To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.

Add the sofrito and chicken back to the...

Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it’s too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.

Add the peas, parsley, stir to combine, and...

Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.

Taste the paella and add salt and pepper,...

Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.

Garnish with lemon wedges and serve immediately. Paella...

Garnish with lemon wedges and serve immediately. Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

This roasted red pepper soup is easy to make, ultra creamy, gluten free, and can be vegan! It's healthy and so full of flavor.

Roasted Red Pepper Soup

extra virgin olive oil

unsalted butter (omit if vegan)

onion

garlic (minced)

dry white wine

broth (chicken

bay leaf

thyme

cayenne pepper

salt (more

heavy cream (optional*)

Preheat oven to 400 degrees F and move oven rack to top rung.

Half red peppers, take out the seeds, and stem. Place skin side up on a rimmed baking sheet.

Roast for 30-40 minutes until blackened (check after 20).

Remove from the oven and immediately cover the pan in foil. Steam for 10 minutes.

Uncover and let the pepper cool. Once cool enough to handle, remove the stem and peel the skin. Set aside.

For the peppers

Add oil and butter in a large pot and heat over medium. Once the butter has melted, add in onions and cook until softened, about 5-7 minutes.

Add in garlic and let cook for 30 seconds.

Add in the white wine and cook until most of the wine has been absorbed - 1 minutes.

Now add in red peppers (there was some liquid in the bowl - add that too), chicken broth, bay leaf, thyme, and cayenne.

Bring heat to high, bring to a boil. Cover. Reduce heat. Simmer for 5 minutes.

Remove bay leaf.

Blend until smooth and season with salt.

For the soup

This southwestern scramble is easy, ready in 10 minutes, hearty, and packed with layers of flavors and textures. Red bell peppers for color and crunch along with juicy corn, green onions, cilantro, and diced MorningStar Farms® White Bean Chili Burgers for extra protein without the fat of ground beef. You can make the dish even heartier by adding baby portobello mushrooms, black beans, cheese, or work in more veggies. I served the scramble as brinner but it would work great for breakfast or brunch.

Loaded Southwestern Scramble

eggs

milk (I used unsweetened cashewmilk)

cilantro leaves, finely minced

green onions,

salt,

pepper,

red bell peppers, diced small (from about half of one large seeded and trimmed pepper)

corn (I used frozen)

Farms®

To a large bowl, add the eggs, milk,...

To a large bowl, add the eggs, milk, and whisk to combine.

Add the green onions, cilantro, salt, pepper, and...

Add the green onions, cilantro, salt, pepper, and whisk to combine; set aside.

To a large non-stick skillet, add the olive...

To a large non-stick skillet, add the olive oil, peppers, corn, burgers, and cook over medium-high heat until vegetables begin to soften and burgers sear, about 3 to 4 minutes; stir intermittently.

Add the egg mixture and stir nearly constantly...

Add the egg mixture and stir nearly constantly to scramble the eggs. Cook until done, about 3 minutes. Serve immediately. Scramble is best warm and fresh.

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should ...

Roasted Peppers

red, fleshy bell peppers

Salt

Marjoram

Calamint

Red wine vinegar

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should take about 20 minutes.

Meanwhile, put 2 unpeeled cloves of garlic in the ashes, in a cooler part of the grill.&nbsp;

Remove the peppers from the grill, let them cool in a closed bag (the steam will help the skin separate), then peel them.

Cut them into strips and toss them with oil, vinegar, the chopped garlic and the herbs.

My smoky vegan corn chowder is a cozy dinner that&#039;s robustly flavoured with thyme, smoked paprika, garlic, and lemon. Silky and lush, this stovetop vegan soup is hearty with Yukon Gold potatoes and fresh corn.

Smoky Vegan Corn Chowder with Potatoes

cobs corn ((about 5 cups kernels total))

vegetable stock

sweet onion, small dice

celery, small dice

red bell pepper, small dice

sea salt and ground black pepper,

thyme leaves, minced

paprika

chili flakes

lb Yukon gold potatoes, chopped

non-dairy milk

light miso

lemon juice

chives

Cut the corn kernels off of the cobs and place the shaved cobs in a large pot. Pour 5 cups of the vegetable stock into the pot, and place it on the stove over high heat. Once the stock is boiling, lower the heat to a simmer and let it go for 20 minutes, covered. After 20 minutes, remove the cobs and set the stock aside.

Optional Cob Stock Step

Heat a large pot over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the onions, celery, and red bell pepper all at once. Sauté until onions are translucent and vegetables are quite soft, about 10 full minutes. If the vegetables are browning too fast, lower the heat. Season with salt and pepper.

Add the sun dried tomatoes, thyme, smoked paprika, chili flakes, and garlic to the pot. Stir until very fragrant, about 1 minute.

Add the potatoes and corn to the pot and stir. Season generously with salt and pepper. Pour in 5 cups of vegetable stock and stir. Bring the pot up to a boil and then reduce the heat to a simmer. Simmer, covered, until the potatoes are quite tender, about 25 minutes.

Remove about a ⅓ of the soup and place it in an upright blender. Add the non-dairy milk and miso to the blender as well and then blend this mixture on high until completely smooth. Pour the puréed potion of chowder back into the pot and stir, bringing it back up to a simmer.

At this point, if the chowder is too thick for your liking, add some more vegetable stock to loosen it up. Stir in the lemon juice.

Check the chowder for seasoning and adjust to suit your taste (more salt, pepper, chili, lemon etc). Serve the corn chowder hot with chopped chives/parsley on top and extra black pepper.

For the Chowder

I didn't have sundried tomatoes and had to use frozen corn, and this was still so delicious!  I'll be making this with fresh corn as soon as it's back in season.  The miso and the lemon juice added at the end really elevate this recipe.

Delicious!  Can't eat tomatoes, but added chopped mushrooms for umami.  And used a leek instead of an onion.  Family loved it!!

I eat WFPB, but my husband is a serious carnivore. I continually offer my food to him and he turns up his nose at it. I made this last night and he actually tired it and liked it! My blender was in use, so I didn't have an opportunity to blend it, but I will blend the leftovers tonight and see what kind of difference it makes. This is a beautiful dish!

Left out the bell pepper but this was delicious! We can rarely get fresh corn in winter but Whole Foods had organic, bi-color sweet corn which ended up having a slightly crunchy texture, mixed with the bright flavors and soft veg of the soup. My family and I loved it!

I'm making this as we speak and wondered if coconut milk was a good option for the cashew or soy milk....which I don't have in my pantry. Love smoked paprika and sun dried tomatoes in this recipe!

Seriously so beautiful. I blended some cooked white beans into the soup as well for extra creaminess.

Super yummy and creamy. Just the right amount of heat. I didn’t have fresh corn so used frozen. Very very good!

Wow! I’ve made this twice now and it’s such an excellent blend of spices and textures.  Absolutely love this.  I make it oil free, with fresh field corn and potatoes.  Mostly made as is, but I added more sun dried tomatoes and I sautéed the veggies in white wine,  
Thank you.  This is one of the best chowders I’ve ever tasted.

Just made this today and bragged to my friends that I made the BEST corn chowder ever! A keeper, for sure!

Made this today and I am blown away by how delicious it is!!!

My daughter surprised us with this chowder for dinner this weekend, and...OH MY GOODNESS! It's the most delicious thing I've eaten in a while. The depth of flavor and creaminess...it's just so satisfying. We've already decided that we're buying up as much corn from the stand as we can this season to make this on repeat until fall! (And to freeze some for the winter) :) Love all of your recipes, Laura! Thank you!

The flavours on this were outstanding! Made it mostly as written (subbed sundried tomatoes for a homemade tomato confit I already had) &amp; was blown away by how flavourful this was! I will be making this every corn season for sure! Thanks Laura for another great, reliable recipe :)

https://content.jwplatform.com/videos/K133p1Om.mp4

No dairy, no problems with my corn chowder! This recipe for smoky vegan corn chowder with potatoes combines fresh corn, smoked paprika, sun dried tomatoes, Yukon Gold potatoes, thyme, non-dairy milk, and lemon for a robust and silky dairy-free corn chowder. This vegan soup bubbles away on the stovetop before a portion of it is puréed in the blender for a creamy texture (without coconut milk!).

Smoky Vegan Corn Chowder

This wholesome tempeh stir fry with ginger-garlic almond butter sauce is a simple vegan dinner that’s ready in 40 minutes. Loaded with vegetables, satisfying tempeh, and simple to make.

Almond Butter Tempeh Stir Fry

almond butter

ginger,

Tamari

maple syrup

rice vinegar

lime juice

sauce,

(227 grams) tempeh, cut into quarters

avocado oil, divided

carrot,

red bell pepper, thinly sliced

green onions, sliced

cilantro,

rice,

Make the almond butter sauce. In a medium bowl, combine the almond butter, ginger, garlic, Tamari, maple syrup, rice vinegar, lime juice, and hot sauce. Give this a quick whisk. Add the water and begin to slowly whisk it in to combine. Once the sauce starts coming together, whisk more vigorously. Give the sauce a taste and adjust seasoning if necessary (more Tamari, vinegar etc). It should be pretty intense tasting and quite fluid! Set aside.

Set a large sauté pan over medium heat and place the tempeh pieces in. Cover the pieces with water and bring to a boil. Simmer for 10 minutes. Remove the tempeh, let it cool, and then slice thinly. Discard the water and wipe out the pan.

Set the large sauté pan back over medium high heat. Pour in 1 tablespoon of the oil and swirl it around. Add the sliced tempeh to the pan and season with salt and pepper. Let it sear/brown on one side and then stir/flip the pieces around. Let the tempeh sear and brown on the other side, this will take about 5-6 minutes total. Keep stirring throughout the process.

Transfer the browned tempeh to a plate and return the sauté pan to the stove. Pour in the remaining tablespoon of olive oil and swirl it around. Add the carrot and bell pepper slices to the pan. Sauté until slightly softened, about 4 minutes.

Add the broccoli to the pan and a splash of water. Place a lid on top and cook until broccoli is slightly tender and bright green, about 3-4 minutes. Season the vegetables with salt and pepper.

Add the tempeh back to the pan and pour the almond butter sauce in, stirring until everything is heated through. Add the green onions and cilantro (if using).

Serve the almond butter tempeh stir fry immediately with cooked rice, noodles, or other carb of your choice.

I’ve made this many times! It’s a new weeknight regular. I have a couple of notes / modifications that I’ve made. 1. I air fry the tempeh at 400 for 14 minutes (it should be extra crispy), 2. I have added about 1/4 C oj rather than maple syrup for a citrusy kick a couple of times in the sauce, it worked well! 3. I add extra lime juice at the end since I think it really brightens the whole thing, 4. I cook the carrots + scallion stems for a couple of minutes, then add the bell pepper for a couple of minutes, and then follow instructions from there. I find it helps the bell pepper not become slimy, 5. I use red pepper flakes (1/2 tsp ish) rather than hot sauce and extra garlic / ginger.  Always serve over short grain brown rice with extra cilantro and scallions. Thanks so much for this recipe!

This was delicious. I used peanut butter because that’s what I had. I’m not a great cook but following these instructions gave me PERFECTLY cooked vegetables. Thanks for another great recipe!

This was absolutely delicious and I will definitely make it over and over again. Thank you

Loved it and will definitely make it again! I love and always look for good tempeh recipes :) Thank you!

This sauce is everything. Absolutely amazing. I made this with tofu and rice noodles and have thought about it every day since. Don’t wait! Just make this. Thank you for another wonderful recipe!

I've made this twice, it's delicious! The only tweak I made the second time was blanching the broccoli for about 3 mins before adding it in with the other veggies, which I found to be helpful in making sure it was thoroughly cooked without having to cook the peppers longer than I wanted. Thanks, Laura, for the great recipe!

Another recipe added to the rotation! This is delicious and so satisfying and filling! I used veggies that I already had in the fridge and it was perfect. I was a little skeptical of the almond butter, but it is so good and adds a (very) subtle nutty flavor to the dish! I can't wait to make this again :)

Made this today. Tasty, easy and filling. Love easily customizable recipes too! I used carrots, broccoli, pepper and also kale and cabbage. I also used frozen edamame cause it’s what I had and it was easy. Thanks!

Made this today and it’s absolutely delicious!!

Absolutely amazing flavor! Such a deliciously satisfying meal. I never realized that preparing the tempeh in this (2 step) way would yield a milder taste. Bravo! Once again Laura you set the bar so very high!

Greek food and this easy recipe for Greek Chicken Pitas. Perfect for weeknight dinners, this classic greek meal is packed with a lot of flavor.

Top 9 red bell peppers recipes from across the web

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

Top Tags

Better-Than-Takeout Cashew Chicken

Easy Chicken Paella

Roasted Red Pepper Soup

Loaded Southwestern Scramble

Roasted Peppers

Smoky Vegan Corn Chowder with Potat...

Almond Butter Tempeh Stir Fry

Easy Greek Yogurt Marinated Chicken...

Confit Byaldi (a.k.a. The “Ratatoui...

Top 9 red bell peppers recipes from across the web

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

Top Tags

Better-Than-Takeout Cashew Chicken

Easy Chicken Paella

Roasted Red Pepper Soup

Loaded Southwestern Scramble

Roasted Peppers

Smoky Vegan Corn Chowder with Potat...

Almond Butter Tempeh Stir Fry

Easy Greek Yogurt Marinated Chicken...

Confit Byaldi (a.k.a. The “Ratatoui...

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