Spicy Bell Pepper Salad Food

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BELL PEPPER SALAD



Bell Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

SPICY BELL PEPPER SALAD



Spicy Bell Pepper Salad image

Categories     Salad     Onion     Side     Sauté     Low/No Sugar     Dinner     Lunch     Bell Pepper     Summer     Healthy     Potluck     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

1 1/2 teaspoons caraway seeds
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon dried crushed red pepper
1 red bell pepper, cut into 1/3-inch-thick rings
1 green bell pepper, cut into 1/3-inch-thick rings
1 yellow bell pepper, cut into 1/3-inch-thick rings
1 medium onion, cut into 1/4-inch-thick rounds, separated into rings
6 3 x 1/2-inch strips lemon peel (yellow part only)
2 garlic cloves, thinly sliced
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

  • Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes.
  • Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.

BELL PEPPER AND CUCUMBER SALAD



Bell Pepper and Cucumber Salad image

Great for hot summer days when you don't feel like cooking! Only a couple ingredients, super fast and easy to make! Tastes great with spicy Italian dressing or your personal favorite! Also great with cherry tomatoes tossed in!

Provided by barrelchick1991

Categories     Peppers

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large red onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper (or any combination!)
1 large cucumber

Steps:

  • Wash all vegetables, Peel onion.
  • Seed bell peppers and cut into strips.
  • Chop onion and cucumber.
  • Throw all ingredients into a large bowl and mix.
  • Top with your favorite dressing and enjoy!

Nutrition Facts : Calories 65.8, Fat 0.5, SaturatedFat 0.1, Sodium 6, Carbohydrate 15.6, Fiber 2.8, Sugar 4.8, Protein 2.3

SIMPLISTIC PEPPER SALAD



Simplistic Pepper Salad image

The ingredients in this salad are so tangy that no salad dressing is needed, keeping the salad light - just how it should be. The sweetness of the red bell peppers complements the feta and cracked pepper so well. Has a kick - great for pepper lovers!

Provided by Mandy

Categories     Salad     Vegetable Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 4

2 cups spinach leaves
½ red bell pepper, seeded and diced
½ tablespoon crumbled feta cheese
cracked black pepper to taste

Steps:

  • Place the spinach on a plate or in a bowl. Sprinkle the red pepper and feta cheese over it. Season with cracked black pepper, and enjoy this healthy meal!

Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.6 g, Cholesterol 4.2 mg, Fat 1.5 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 103 mg, Sugar 2.8 g

SPICY STUFFED BELL PEPPERS



Spicy Stuffed Bell Peppers image

Stuffed bell peppers with a little kick.

Provided by Logdog2

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 4

Number Of Ingredients 15

¾ cup uncooked brown rice
1 ½ cups water
1 pound ground turkey
3 (8 ounce) cans tomato sauce
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
4 medium green bell peppers

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
  • Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
  • Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
  • Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

SPICY CHICKEN SALAD WITH BELL PEPPER AND CILANTRO



Spicy Chicken Salad with Bell Pepper and Cilantro image

Categories     Salad     Chicken     Onion     Tomato     No-Cook     Lime     Bell Pepper     Summer     Chill     Jalapeño     Cilantro     Lettuce     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 12

1/2 cup olive oil
1/3 cup fresh lime juice
2 teaspoons chili powder
2 teaspoons chopped garlic
1 teaspoon ground cumin
4 cups diced cooked chicken (about 1 pound)
1 red bell pepper, chopped
3/4 cup chopped onion
3/4 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chili
4 cups chopped romaine lettuce (about 1/2 small head)
2 large tomatoes, cut into wedges

Steps:

  • Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
  • Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

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