Have you ever made anything with purple bell peppers?!
My mom shops at the farmer place and she got some bell peppers that are pretty purple!. She also got some buffalo burger!. Since I was a brat about it I get to do the cooking!.
can anyone tell me a good and easy way to make these!? Do I have to peel them first!?
please help!.Www@FoodAQ@Com
can anyone tell me a good and easy way to make these!? Do I have to peel them first!?
please help!.Www@FoodAQ@Com
Answers:
This is what i do with them:
Bell Peppers Lemonly Dressed and Cumin-esque Recipe
This versatile recipe will add pizzazz to virtually any dish from steak, to grilled chicken, to an antipasti platter!. Or add shrimp, tofu or beans directly to the dish to make it an entrée!. You’ll have some dressing left over!.
Ingredients
1/2 cup, plus 1 tablespoon, extra virgin olive oil, divided
2 purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
1!. Heat 1 tablespoon oil in a large skillet over medium-high heat!. Add peppers; sauté, stirring until slightly soft, about 3 minutes!. Let cool!.
2!. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar!. With the lid tightly screwed on, shake the jar vigorously until oil and lemon juice have combined and thickened!.
3!. Toss peppers and scallions with about half the vinaigrette in a large bowl!. Add salt and pepper!. Cover; refrigerate 1 hour!. Serves 4!.
**You can make it with strictly purple bell peppersWww@FoodAQ@Com
Bell Peppers Lemonly Dressed and Cumin-esque Recipe
This versatile recipe will add pizzazz to virtually any dish from steak, to grilled chicken, to an antipasti platter!. Or add shrimp, tofu or beans directly to the dish to make it an entrée!. You’ll have some dressing left over!.
Ingredients
1/2 cup, plus 1 tablespoon, extra virgin olive oil, divided
2 purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
1!. Heat 1 tablespoon oil in a large skillet over medium-high heat!. Add peppers; sauté, stirring until slightly soft, about 3 minutes!. Let cool!.
2!. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar!. With the lid tightly screwed on, shake the jar vigorously until oil and lemon juice have combined and thickened!.
3!. Toss peppers and scallions with about half the vinaigrette in a large bowl!. Add salt and pepper!. Cover; refrigerate 1 hour!. Serves 4!.
**You can make it with strictly purple bell peppersWww@FoodAQ@Com