Bell Pepper Hash Browns Food

BELL PEPPER HASH

Bell Pepper Hash image

I just love peppers! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 5, 8 ounce servings.

Provided by BeccaB3c

Categories Peppers

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1/8 teaspoon vegetable oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup breadcrumbs
1 cup low-fat cheddar cheese
1/2 cup skim milk

Steps:

Preheat oven to 350 degrees.
Lightly coat an 8x8 inch baking dish with vegetable oil.
In a large bowl combine all ingredients.
Pour into baking dish.
Bake for 30 minutes or until brown- Serve hot.

Nutrition Facts : Calories 162.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.2, Sodium 313.4, Carbohydrate 23.8, Fiber 2.5, Sugar 4.8, Protein 10.2

PEPPERS AND SAUSAGE HASH BROWN CASSEROLE

Peppers and Sausage Hash Brown Casserole image

Mix two great morning dishes into one sausage hash brown casserole! Green peppers and cheese add variety to your Peppers and Sausage Hash Brown Casserole.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 20 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1/2 lb. breakfast pork sausage
1 onion, chopped
1 cup chopped green peppers
1 pkg. (32 oz.) ORE-IDA Potatoes O'Brien, thawed
1 can (10-3/4 oz.) condensed cream of potato soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided

Steps:

Heat oven to 375ºF.
Crumble sausage into large skillet sprayed with cooking spray. Add onions and peppers; cook on medium heat 8 to 10 min. or until sausage is done and vegetables are tender, stirring occasionally. Drain; spoon into large bowl.
Add potatoes, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
Bake 40 to 45 min. or until heated through.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

HASH BROWN SUPREME

Hash Brown Supreme image

"This is a great way to use up leftover fresh vegetables. In addition to the potatoes, use whatever you have on hand to make this recipe bright. We like to serve it with a garnish of sour cream." -Jennifer Bistline, Confluence, PA

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 tablespoon canola oil
3 cups frozen shredded hash brown potatoes
1 medium tomato, finely chopped
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
1 jalapeno pepper, seeded and sliced
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 tablespoon minced chives

Steps:

In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally., Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.,

Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 233mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

PEPPER HASH - AMERICAN PIKLIZ

Pepper Hash - American Pikliz image

Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!

Provided by Caromcg

Categories Vegetable

Time 50m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 head cabbage, white, sliced as this as you can
2 medium green peppers, sliced super thin
4 teaspoons celery seeds
3 teaspoons mustard seeds
16 tablespoons white sugar
1 1/2 cups apple cider vinegar
1 cup white vinegar
3 1/2 teaspoons salt
2 teaspoons black pepper
4 scotch bonnet peppers (optional) or 4 habanero peppers (optional)

Steps:

Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
Seed & slice the green pepper, also very thinly.
If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.

Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4

STUFFED RED PEPPERS WITH HASH BROWNS

Stuffed Red Peppers With Hash Browns image

Ready, Set, Cook! Special Edition Contest Entry: I love red peppers and hash browns and this recipe combines them into a Tex Mex dish that is robust in flavor with a hint of spice.

Provided by Jeannie 716

Categories Potato

Time 55m

Yield 8 Red Pepper Halves, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 large red sweet peppers
3/4 cup bacon, diced
1 cup carrot, chopped
1 cup spinach, chopped
1/2 cup green onion, finely sliced
2 garlic cloves, minced
3 cups Simply Potatoes® Shredded Hash Browns
2 tomatoes, diced
1/2 cup goat cheese
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat oven to 375 degrees F.
Cut peppers in half and seed.
Sauté bacon until crisp and discard oil. Continue by adding carrots, spinach, green onions, garlic and hash browns. Saute until potatoes are tender and add salt and pepper. Add diced tomatoes, goat cheese and red pepper flakes last and cook for 5-10 minutes until everything blends together.
Fill each pepper to the top and bake for 35 minutes until peppers are tender.

Nutrition Facts : Calories 206.8, Fat 12.9, SaturatedFat 4.1, Cholesterol 18.4, Sodium 264.9, Carbohydrate 17.2, Fiber 5.6, Sugar 10.4, Protein 6.1

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Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns.
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Bell Pepper Hash Browns Food

BELL PEPPER HASH

I just love peppers! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 5, 8 ounce servings.

PEPPERS AND SAUSAGE HASH BROWN CASSEROLE

Mix two great morning dishes into one sausage hash brown casserole! Green peppers and cheese add variety to your Peppers and Sausage Hash Brown Casserole.

HASH BROWN SUPREME

"This is a great way to use up leftover fresh vegetables. In addition to the potatoes, use whatever you have on hand to make this recipe bright. We like to serve it with a garnish of sour cream." -Jennifer Bistline, Confluence, PA

PEPPER HASH - AMERICAN PIKLIZ

STUFFED RED PEPPERS WITH HASH BROWNS

Ready, Set, Cook! Special Edition Contest Entry: I love red peppers and hash browns and this recipe combines them into a Tex Mex dish that is robust in flavor with a hint of spice.

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