SAUTEED BROCCOLI WITH
YELLOW AND RED BELL
PEPPERS
INGREDIENTS
1 tablespoon sea salt for blanching water
1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut in 1 1/2″
pieces (6 cups)
1/4 cup extra virgin olive oil
1/8 teaspoon ground cayenne
2 medium red bell peppers – halved, seeded and cut
lengthwise in 1/4″ strips
1 medium yellow bell pepper – halved, seeded and cut
lengthwise in 1/4″ strips
1 tablespoon white balsamic vinegar (or regular balsamic
vinegar)
6 garlic cloves – skinned and very finely sliced
1/2 teaspoon sea salt
STEPS:
Step 1:camera icon In a large pot, bring 6 quarts of water to a
boil. Fill a large bowl with cold water and several ice cubes.
Set aside. When the water is boiling, add the salt and broccoli.
With the back of a spoon, push the broccoli down so that all
the florets are submerged in the boiling water. Blanch for 2
minutes, the florets will turn bright green. Drain and transfer to
the iced water bath. When the broccoli is totally cooled (this
will take only a few seconds), drain and set on paper towels to
remove any excess water.
Cook’s note: The broccoli can be blanched up to 1 day ahead.
Refrigerate in a sealed container or plastic bag until ready to
use.
Step 2:camera icon Heat a large non-stick, heavy-bottomed
skillet over high heat. Add the olive oil and cayenne and stir
well. Add the peppers and sauté for 6 to 8 minutes until the
peppers are golden-brown, tossing only occasionally. If the
peppers start cooking too quickly, reduce the heat to medium-
high. Drizzle the vinegar over the peppers and shake the pan
vigorously for a few seconds (The vinegar will evaporate
almost instantly as the pan is quite hot by now). Add the garlic,
toss well and sauté for 30 seconds. Add the broccoli and
sprinkle the salt over the vegetables. Sauté for 1 minute until
the broccoli is warmed through, tossing constantly. Transfer to
a serving platter and serve immediately.
ROASTED BELL PEPPER
TOSTADAS
INGREDIENTS
2–3 bell peppers
1 onion
1 teaspoon each cumin, chili powder, smoked sweet
paprika
1 can black beans
Garlic
Tostada shells (3-4)
Scallions
Sour cream and salsa
INSTRUCTIONS
Coarse chop the peppers, coat with oil and spices. Roast
at 400 for 20-30 minutes.
In a food processor, puree the black beans with the
garlic. Add spices if you want.
Spread the puree on the tostada, top with peppers,
scallions, and sour cream and salsa!
CORY BEAN BELL PEPPER
BOATS
Ingredients
4 medium red bell peppers
2 cups cooked white or brown rice
One 15-ounce can vegetarian baked beans
(undrained)
1 cup frozen corn kernels, thawed
½ cup salsa
½ packed cup fresh cilantro, roughly chopped
½ cup reduced-fat shredded Cheddar cheese
Instructions
Preheat the oven to 400˚F.
Cut each bell pepper in half, lengthwise. Remove the seeds and ribs,
leaving the stems intact. Set aside.
Place the rice, beans, corn, salsa, and cilantro in a large bowl and
stir to combine. Fill each of the pepper halves with the rice and bean
mixture (a generous ½ cup per pepper half).
Arrange the peppers in a 9 x 13-inch baking dish and cover tightly
with aluminum foil. Bake until the peppers are tender, 40 to 45
minutes. Remove foil and sprinkle evenly with the cheese. Return to
the oven until the cheese melts, about 5 minutes.
NACHO BELL PEPPERS
Ingredients
1.25 lb. ground beef
1 tsp chili powder
1 tsp cumin
½ tsp pepper
¼ tsp salt
1 cup salsa
4 bell peppers
1 cup shredded cheese mozzarella
1 cup shredded cheese cheddar
Instructions
Wash and slice bell peppers into fourths (cutting from stem to
bottom), removing stem, seeds and inner flesh.
Place cut peppers on parchment paper on a baking pan.
Cook ground beef in a skillet until brown, drain.
Mix seasonings, salsa and cooked ground beef together.
Spoon mixture into each cut bell pepper.
Place in the oven at 375 degrees for about 15 minutes.
Sprinkle shredded cheese on top and place back in oven until
cheese melt
BELL PEPPER RICE
INGREDIENTS
1 cup white rice
2 cups water
2 tbsp olive oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 tsp coriander
½ tsp cumin
½ tsp turmeric
¼ tsp salt
¼ tsp pepper
1 tsp dried parsley
¼ tsp basil
INSTRUCTIONS
In a medium sized pot, heat olive oil over medium heat. Add
bell peppers and onion. Cook for 4-5 minutes.
Add garlic, coriander, cumin, turmeric, salt and pepper. Cook
for another minute or until fragrant.
Add in rice, toast the rice for 1-2 minutes, until coated in
spices. Add water, parsley and basil. Bring to a boil, cover and
reduce to a simmer. Cook for 20 minutes.
