ROASTED TRI COLOR PEPPERS AND ONIONS
Nice side dish and couldn't be healthier or easier.... great on the grill as kabobs. I love simple veggie dishes that just let the natural flavors come through!
Provided by little_wing
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Line jelly roll pan with foil and spary with cooking spray.
- Cut peppers into 1" pieces.
- Cut onions into quarters.
- Arrange in single layer on baking sheet and spray veggies with cooking spray.
- Bake 20 minutes and stir.
- Sprinkle with herb blend, basil and cumin.
- Increase oven to 425.
- Bake 20 minutes more or until edges are black and veggies are crisp tender.
Nutrition Facts : Calories 56.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 12.6, Fiber 2.9, Sugar 4.6, Protein 1.9
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
TRI-COLOR STUFFED PEPPERS
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
- SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
- BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
- TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp
TRICOLOR ROASTED PEPPERS
Steps:
- Char all peppers and chilies over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers and chilies. Cut peppers and chilies into large triangles.
- Mix all remaining ingredients in large bowl. Add roasted peppers and chilies and toss. Season to taste with salt and pepper. Cover; chill at least 3 hours or overnight. Bring to room temperature.
TRICOLOR PEPPERS WITH BEEF
Steps:
- In small bowl combine cornstarch and water. Stir in soy sauce, honey, a splash of Tabasco and chili flakes. Heat oil in non-stick pan and add beef. Cook beef until brown. Remove to bowl. Add sesame oil and onion to pan. Saute and add garlic. Add pepper strips and saute. Add sauce mixture and stir until thickens. Add beef and toss to coat. Serve over rice.
TRI-COLOR VEGETARIAN-STUFFED PEPPERS
Get colorful with our Tri-Color Vegetarian Stuffed Peppers! This Healthy Living vegetarian stuffed peppers dish features BOCA crumbles and salsa, which offer a one-two punch of tantalizing flavor and texture!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
- Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.
- Bake 30 min. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g
TRICOLOR PEPPER PASTA
I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
MUSHROOM FLATBREADS WITH TRICOLOR ROASTED PEPPERS
This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic.
Yield Makes 8
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are tender and juices evaporate, about 9 minutes. Mix in sage. Season to taste with salt and pepper. Cool.
- Combine flour, milk powder, baking powder and 1 teaspoon salt in processor. Add 3/4 cup water and 2 1/2 tablespoons butter; blend until soft sticky dough forms, about 2 minutes. Transfer dough to large bowl. Add mushroom mixture. Using hands, mix dough until well combined. Let dough stand uncovered 20 minutes.
- Turn dough out onto generously floured work surface. Divide dough into 8 pieces. Roll out each piece on work surface to 6-inch round.
- Preheat oven to 250°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 1 flatbread and cod cook until brown and cooked through, about 2 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat with remaining flatbreads, adding more oil to skillet as necessary. Cut breads into quarters. Serve with Tricolor Roasted Peppers.
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TRI-COLOR ROASTED PEPPERS AND RED ONIONS | RECIPES
From weightwatchers.com
Cuisine AmericanTotal Time 40 minsServings 4
- Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat.
- Spread vegetables in a single layer on prepared baking sheet. Roast for 10 minutes and then stir vegetables. Roast for 10 minutes more and then check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir vegetables, roast for 5 to 10 minutes more and then check again. Yields about 3/4 cup per serving.
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