Bell Peppers Recipes

Bell Peppers Recipes - 1 Roasted Peppers To add a delightfully smoky flavor to pasta dishes, pizza, and brochette, bell peppers can be grilled on a barbecue grill, over the flame of a gas range burner, or broiled in the oven. To prepare peppers, cut a small slit near the stem of each pepper. If grilling, secure pepper to a long-handled fork and hold over flame turning pepper until skin becomes blackened. If using an oven, broil peppers 4 inches away from heating element. After skin has blackened, immediately place peppers in a zip-lock bag for 15 minutes to allow them to steam. Remove pepper from bag and scrape the skin off using a table knife. Remove stem, core, and remove seed from pepper.

Bell Peppers Recipes - 2

Turkey-Apple Gyros

Ingredients
1 medium golden delicious apple, cored and thinly sliced
2 tbsp fresh lemon juice
1 cup thinly sliced onion
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 tbsp olive oil
8 ounces cooked turkey breast, cut into thin strips
6 whole-wheat pita bread rounds, lightly toasted
½ cup plain low-fat yogurt
1 garlic clove minced

Toss apple with lemon juice; set aside. In a large nonstick skillet, cook onion and peppers in hot oil stirring frequently until crisp-tender. Stir in turkey; cook and stir until heated through. Stir in apple mixture. Add garlic to yogurt and mix. Fold pitas in half and fill with turkey mixture. Drizzle with yogurt mixture.

Makes 6 servings.

Nutritional Analysis per serving: Calories 194, Total Fat 3g, Saturated Fat 0.7g, Carbohydrates 35g,
Protein 9g, Cholesterol 7mg, Fiber 1g, Sodium 192mg, Carbohydrates 67%, Protein 18%, Fat: 15%

Bell Peppers Recipes - 3

Vegetarian Stuffed Peppers

Ingredients
4 red or green bell peppers
1 pint or 2 cups cherry tomatoes
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 tsp olive oil
¼ tsp Salt
¼ tsp pepper

Preheat oven to 425°F. Lightly oil a large shallow baking pan. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems. Halve cherry tomatoes and chop onion and basil. Finely chop garlic. In a bowl toss tomatoes, onion, basil, garlic, 2 tbsp. oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Makes 8 Servings.

Nutritional Analysis per serving: Calories 41, Total Fat 1.4g, Saturated Fat 0.3g, Carbohydrates 7g,
Protein 1g, Cholesterol 0mg, Fiber 2g, Sodium 78mg, Carbohydrates 63%, Protein 10%, Fat 27%.