MEDITERRANEAN STYLE BELL PEPPERS
This recipe features some of the Mediterranean flavor in an easy casserole: bell peppers, capers, lots of EVO make a delicious side to pair with meat, poultry or also rice.
Provided by The Fit Mediterranean
Categories Healthy Quick and Easy Vegan Budget-Friendly Vegetarian Pescatarian Easy Quick One-Pot Dairy-Free Shellfish-Free Egg-Free Soy-Free Thanksgiving Christmas Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Wash the Yellow Bell Pepper (1) and Red Bell Pepper (1). Cut the peppers into strips.
- In a skillet heat Olive Oil (2 tablespoon) and Garlic (1 clove) and add the bell peppers.
- Season with Salt (to taste) and Capers (1 tablespoon), add the Ground Black Pepper (to taste), cover with a lid, and let cook at low heat for about 20 minutes or till tender.
- Remove from heat and stir in Breadcrumbs (3 tablespoon) and Fresh Parsley (to taste). Transfer to a baking dish. Serve and enjoy!
Nutrition Facts : Calories 87 calories, Protein 0.9 g, Fat 6.9 g, Carbohydrate 6.2 g, Fiber 1.2 g, Sodium 65.3 mg, SaturatedFat 1.0 g, Sugar 1.4 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 5.5 g
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.
MEDITERRANEAN STUFFED PEPPERS
For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
- In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
- Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
- Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
- In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g
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.
ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
Chargrilled red and yellow peppers served sliced with Mediterranean flavours. Recipe by Sara Buenfeld from Good Food Magazine.
Provided by English_Rose
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pinw nuts, capers and basil if using.
Nutrition Facts : Calories 184.8, Fat 13.6, SaturatedFat 1.7, Sodium 70.5, Carbohydrate 15.1, Fiber 3.4, Sugar 3.9, Protein 3
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
SHEET PAN ROASTED MEDITERRANEAN VEGETABLES
These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
Provided by BigDaddy
Categories Side Dish Vegetables Tomatoes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
- Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g
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