Red Bell Pepper And Tomato Salad Food

BELL PEPPER, TOMATO, AND FETA SALAD

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.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

BELL PEPPER-TOMATO SALAD

Steps:

• Whisk 2 tablespoons olive oil, 1 teaspoon hot sauce, the juice of 1/2 lemon, 1 grated garlic clove, 1/4 cup chopped parsley and 1/2 teaspoon kosher salt in a bowl; season with pepper. Thinly slice 2 green bell peppers and cut 3 plum tomatoes into wedges; toss with the dressing.

RED BELL PEPPER AND TOMATO SALAD

Steps:

• Combine all ingredients in medium bowl. Season salad with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature, tossing occasionally.)

GREEN PEPPER AND TOMATO SALAD

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

TOMATO, PEPPER AND ONION SALAD

Steps:

• Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

GREEN PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

ISRAELI PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

ROASTED RED PEPPER AND TOMATO STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 2-quart baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• In 2-quart saucepan, heat tomatoes and corn over medium heat to a simmer; cook 2 minutes. Season with salt and pepper. Spoon one-fourth of tomato-corn mixture into baking dish; spread to cover bottom.
• In medium bowl, mix egg, ricotta cheese, roasted peppers and 1/4 cup of the cheese.
• Fill each cooked pasta shell with about 2 tablespoons ricotta mixture; place in baking dish. Pour remaining tomato-corn mixture over shells. Cover dish with foil.
• Bake 30 minutes. Uncover baking dish; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

POTATOES, PEPPER AND TOMATO SALAD

Steps:

• Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
• Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
• Wash, trim and dice tomatoes and add to peppers.
• Pit olives and cut up; add to bowl.
• Wash, dry and chop oregano and add to bowl.
• Stir in oil and vinegar.
• When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.

AVOCADO SALAD WITH BELL PEPPER AND TOMATOES

Steps:

• 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
• 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
• 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

FRESH TOMATO, RED BELL PEPPER AND BLACK BEAN CHILI

Steps:

• Heat oil in a heavy large pot over medium-high heat; add in beef cubes; cook, stirring with a wooden spoon until slightly browned on all sides, (about 10 minutes).
• Add in the ground beef, onions, garlic, cumin, chili powder, oregano, salt and cayenne pepper (and dried chili flakes if using); cook for about 10 minutes.
• Add in the water; bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
• Add in the tomato paste, sugar, chopped tomatoes and red bell peppers; cover and simmer for about 1 hour.
• Uncover and simmer over medium heat for about 30 minutes.
• Add in the black beans and beef broth (about 1/2 cup at a time to thin out the sauce to desired consistancy) cook/simmer for another 20 minutes (or more).
• Ladle into bowls and top with grated cheddar cheese or sour cream, or both.

GRILLED RED PEPPER, SWEET ONION, AND TOMATO SALAD

Steps:

• Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
• Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
• Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
• Transfer to a paper bag, close the bag, and let cool for 10 minutes.
• Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
• Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
• Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
• Scatter basil leaves on top of the vegetables.
• To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
• Season with salt and pepper and serve.