Parmesan Beans And Peppers Food

PARMESAN GREEN BEANS & PEPPERS

Steps:

• Place green beans in a large, microwave-safe bowl. Pour water into bowl
• Cover the green beans with a damp paper towel. Cook in the microwave on high for 5 to 8 minutes (depending on the wattage of your microwave) or until bright green and slightly tender. Drain the beans.
• Heat a large skillet over medium-high heat. Add olive oil and heat until it shimmers. To the skillet, add sliced bell peppers, chopped onions, minced garlic, and green beans. Toss well and add salt and pepper as desired.
• Heat a large skillet over medium-high heat. Add olive oil and heat until it shimmers. To the skillet, add sliced bell peppers, chopped onions, minced garlic, and green beans. Toss well and add salt and pepper as desired.
• . Cover and cook, tossing occasionally to avoid burning, for 6 to 7 minutes or until the beans and peppers are tender. Toss with cheese.
• Serve topped with additional Parmesan cheese if desired.

PARMESAN-ROASTED GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
• Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

SHEET PAN PARMESAN CHICKEN AND VEGGIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
• Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
• Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
• Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
• Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
• Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

PARMESAN-ROASTED GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F.
• Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

PARMESAN BEANS AND PEPPERS

Steps:

• Saute peppers, onion and garlic in olive oil until tender.
• Add beans, basil, and salt; toss to coat.
• Cover and cook on med for 8 minutes.
• Stir in cheese, mix well.

SPICY PARMESAN GREEN BEANS AND KALE

Steps:

• Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

PASTA WITH BEANS AND SPINACH PARMESAN

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

GREEN BEANS WITH PARMESAN AND GARLIC

Steps:

• "Snap" and remove the "strings" from the beans.
• Combine the beans with enough water to cover in a saucepan.
• Bring to a boil; reduce heat, cover and simmer for 6 to 8 minutes or until "tender-crisp.".
• Drain and plunge the beans into a large bowl of ice water to immediately stop the cooking; drain.
• In a large skillet, heat the olive oil to medium heat and saute the garlic, with the salt and pepper.
• Add the lemon juice, beans and mix well.
• Saute until all is heated through.
• Before serving, sprinkle with the parmesan cheese.

PARMESAN BEEF STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• Combine first 14 ingredients(ground beef-onion) in large bowl.
• Stuff meat mixture into green pepper halves; mounding to use all.
• Top with 1 tablespoons ketchup per pepper.
• Place peppers in baking dish.
• Combine sauce mixture in small bowl and pour around peppers.
• Cover with foil and bake for about 30 minutes until meat is completely cooked.
• Uncover; spoon sauce over peppers, if desired, and bake an additional 5-8 minutes.

TOMATO, PEPPER & BEAN ONE POT

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.