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
EASY CREAMY CHICKEN PASTA WITH BELL PEPPERS
This creamy chicken pasta with bell peppers is rich, filling, and so easy to make. It's a quick dinner that everyone will love.
Provided by Tracy
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
- While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
- In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
- Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.
Nutrition Facts : Calories 574 kcal, ServingSize 1 serving
BELL PEPPER CREAM CHEESE PASTA
This recipe comes from German chef Tim Maelzer and it is not only easy and quick to prepare, but also delicious and rather healthy, too. :) He prepares the recipe with carrots, but all we had were bell peppers, so used those. Feel free to play around with veggies and spices...
Provided by Lalaloula
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Meanwhile heat oil in a pan. Add onion and bell pepper and sautee for 5 minutes. Add curry powder and sautee for another 5 minutes.
- Drain pasta and return to the pot.
- Stir cream cheese into veggies and add this mixture to the pasta in the pot. Season with pepper to taste and if sauce is not thin enough, add the milk.
- Serve. :).
SIX PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
- Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
- Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
- Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
- When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
- Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.
THREE CHEESE RED BELL PEPPER RAVIOLI
Provided by Guy Fieri
Time 2h30m
Yield 20 to 25 raviolis, depending on size
Number Of Ingredients 24
Steps:
- Preheat the oven to 300 degrees F or preheat grill over high heat.
- Toss the peppers with some oil, place on a baking sheet, and roast in the oven until blackened. Turn them over, blacken on the second side, and remove to cool. Alternatively, blacken on a grill in the same manner. Gently remove the skins and seeds; do not rinse with water. Place in a food processor bowl and pulse to puree. Scrape down sides and pulse a few more times.
- Add to the processor bowl 1 egg, 2 1/2 teaspoons olive oil, and salt; pulse to combine. Add in 12 ounces of the semolina and pulse to combine. A dough ball should start to form after 6 to 7 pulses. If the mixture is too wet, add more semolina until a dough ball forms. Process for 1 minute and turn the dough out onto a lightly semolina-floured cutting board. Sprinkle with a little more semolina and knead for 2 to 3 minutes. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 to 45 minutes.
- Prepare a work area for rolling out the pasta: a large cutting board, all-purpose bench flour, large sheets of plastic wrap, dough blade or knife, small amount of water, and a pastry brush.
- Cut a 1/2-inch thick piece of the dough from the ball and shape into an oval, making sure that the dough isn't wider than the width of the pasta roller. Process through the pasta machine by folding the dough into thirds, feed through the rollers on level 1, and repeat until the dough is smooth, elastic, and in an even shape. Add more flour or a sprinkle of water, if necessary, to adjust the consistency of the dough. Continue rolling out through level 9, without folding, and cutting the sheets into 12 to 14-inch long pieces as needed. Wrap carefully and individually in plastic wrap; it's okay to layer. Repeat until the dough is used up.
- Combine the cheeses with the pepper and whisk in 2 eggs. On a clean, lightly semolina-floured surface lay out a sheet of pasta. With a round tablespoon measure, lightly press some cheese mixture into the measuring spoon and "thonk" with your finger gently onto the sheet, spacing them 1 1/2 inches apart. Lightly brush beaten eggs around the cheese. If the dough is wide enough you can fold it over the cheese, or if it's thinner in width, center the cheese spacing and add a top sheet. Start at the center and gently compress around the cheese to push out any air. Cut between the raviolis with a bench scraper, knife, or pizza cutter. Dust raviolis lightly with semolina flour and set on a cookie rack; repeat until all the raviolis have been made. Reserve the extra cheese for garnish.
- Bring a large pot of water to boil over high heat and add 1 tablespoon kosher salt. When ready, add the raviolis gently into boiling water, pressing into the water as needed, and cook for 2 to 3 minutes. Remove from the water, drain, and add to the Chardonnay Cream Sauce. Place into a serving dish and drizzle some of the Basil Oil. Sprinkle with a bit of the remaining cheese, the minced parsley, and serve immediately.
- In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.;
- Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.
- Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.
- Refrigerate unused portion for up to 1 week.
RED BELL PEPPER CREAM SAUCE
Categories Sauce Cheese Garlic Pine Nut Bell Pepper Fall Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)
PASTA WITH BELL-PEPPER-ONION-SAUCE
This is a quick and easy to make dinner or lunch recipe perfect for all those week day when you dont have the energy left to cook something big, but want to eat healthy still. This can be made vegan easily by subbing soy or oat cream for the cream.
Provided by Lalaloula
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in salt water according to package directions until al dente (firm to the bite).
- Meanwhile dice onion and bell pepper and fry in the oil until lightly browned. Add 2-3 tbs of water and cook covered until soft (about 5-10 minutes).
- Add cream and season with salt and pepper to taste.
- Drain pasta and combine with sauce.
- Serve topped with some cheese or just as is.
Nutrition Facts : Calories 943.8, Fat 46.7, SaturatedFat 21.6, Cholesterol 111, Sodium 50.3, Carbohydrate 112.1, Fiber 7.9, Sugar 11, Protein 20.7
BELL PEPPER MAC AND CHEESE WITH FONDUE CHEESE SAUCE
Macaroni and cheese gets an update in this casserole version featuring penne pasta, roasted bell peppers and Gruyère cheese. Comfort food at its finest!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 7
Number Of Ingredients 13
Steps:
- Set oven control to broil. Broil bell peppers with tops about 5 inches from heat about 20 minutes, turning occasionally, until skins are blistered and evenly browned. Place peppers in plastic bag; close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces; set aside.
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
- Meanwhile, in medium bowl, toss cheese with flour until cheese is coated. In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to simmering; reduce heat. Gradually stir in cheese, salt, red pepper and nutmeg until cheese is melted. Cook and stir 2 minutes longer.
- Stir cooked pasta, roasted peppers and parsley into cheese sauce. Spoon into casserole. In small bowl, mix bread crumbs and butter. Sprinkle over pasta mixture.
- Bake uncovered 20 to 30 minutes or until edges are bubbly.
Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving (About 1 1/2 Cups), Sodium 450 mg, Sugar 4 g, TransFat 1/2 g
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Categories Milk/Cream Chicken Pasta Sauté Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.
RED PEPPER CREAM SAUCE
The delicious sauce is always a hit! Serve it with your favorite raviolis.
Provided by MrsHuey10
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
- Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
Nutrition Facts : Calories 216 calories, Carbohydrate 3.8 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 13.7 g, Sodium 241.9 mg, Sugar 1.3 g
BELL PEPPER, TOMATO, AND FETA SALAD
I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.
Provided by barbara
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
- Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.
Nutrition Facts : Calories 222 calories, Carbohydrate 10.2 g, Cholesterol 18.9 mg, Fat 18.9 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 826 mg, Sugar 6.3 g
CHICKEN & PEPPER PASTA BAKE
Here's a baking dish filled with yumminess: Chicken, pasta, spaghetti sauce, three kinds of cheese and fresh peppers bake together 'til hot and delicious.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min. Add peppers; cook and stir 3 min. Stir in pasta sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
- Drain pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 620, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g
PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN
You can't go wrong with this simple creamy penne pasta recipe. With cream cheese and Parmesan it's full of rich flavor. Olives and peppers give it a kick.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
- Drain pasta. Add to skillet; mix lightly.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
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