GREEN TOMATO AND PEPPER RELISH
A great relish to put on everything. You'll be cooking things just so you can use this recipe.
Provided by AlyssaLibby
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h15m
Yield 64
Number Of Ingredients 11
Steps:
- Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g
BELL PEPPER AND TOMATO RELISH
A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine. Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping.
Provided by foodtvfan
Categories Peppers
Time 1h10m
Yield 2-4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
- Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
- Cool peppers for 10 minutes.
- Peel, seed and slice peppers.
- Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
- Add plum tomatoes and garlic.
- Sauté until tomatoes soften, about 5 minutes.
- Add sliced peppers to skillet; sauté about 3 minutes.
- Add cilantro and vinegar.
- Season with salt and pepper.
- Serve at room temperature.
BELL PEPPER RELISH
Make and share this Bell Pepper Relish recipe from Food.com.
Provided by khah3765
Categories Low Protein
Time 40m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Grind peppers, onion, and celery until fine.
- Cover with boiling water, let set for 5 minutes, then drain.
- Meanwhile, mix together remaining ingredients, being sure you dissolve the sugars.
- Bring to a boil, add ground veggies, and simmer for 12 minutes.
- Spoon into hot steralized jars and seal.
Nutrition Facts : Calories 1690.2, Fat 6.1, SaturatedFat 1.3, Sodium 4825.2, Carbohydrate 401.1, Fiber 43.1, Sugar 273.2, Protein 28.6
BELL PEPPER AND TOMATO RELISH
Provided by Marisol Benadayan-Bennaroch
Categories Condiment/Spread Sauce Pepper Tomato Roast Sauté Bell Pepper Fall Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.
- Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.
BELL PEPPER RELISH
Provided by Lisa Mayfield
Categories Condiment/Spread Pepper Tomato Vegetarian Quick & Easy Spice Fall Vegan Bon Appétit North Carolina
Yield Makes about 2 1/2 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be prepared 2 weeks ahead. Keep refrigerated.)
BELL PEPPERS AND PASTA
This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,
Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
TOMATO AND BELL PEPPER SPAGHETTI
This yields 2 vegetable servings, .75 dairy servings, the Weight Watchers daily oil requirement, and 34g whole grains. Its 7 points can be lowered by reducing the amount of spaghetti, oil, or cheese (or type of cheese) used. It is all Core except for the cheese. It was adapted from "Bruschetta-Style Thin Spaghetti" on the Ronzoni Healthy Harvest whole wheat thin spaghetti package.
Provided by South Carolina Girl
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package instructions.
- While the spaghetti is cooking, heat a large sauté pan over medium heat with olive oil. Sauté green peppers.
- Add tomatoes and herbs once pepper softens. Heat until warmed (about 2 minutes).
- Combine pasta and tomato mixture. Sprinkle cheese on top and fold edges of pasta toward the center. Heat until warm.
- Transfer to plate, stir, and serve.
Nutrition Facts : Calories 403.8, Fat 16.3, SaturatedFat 5.1, Cholesterol 18.5, Sodium 337.7, Carbohydrate 51.6, Fiber 2.2, Sugar 1.6, Protein 17.9
BELL PEPPERS AND PASTA
When bell peppers fill the local farmer's market, I make this refreshing salad to serve with grilled meats. From Light & Tasty Magazine, 2004.
Provided by Kizzikate
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain pasta.
- In a nonstick skillet, sauté onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender.
- Stir in olives, oregano, salt, and cayenne pepper.
- Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat.
- Stir in cheese; serve immediately.
Nutrition Facts : Calories 335, Fat 9.7, SaturatedFat 3.6, Cholesterol 16.7, Sodium 422.9, Carbohydrate 55.8, Fiber 8.9, Sugar 4.5, Protein 8.3
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