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#bell pepper recipes
suchananewsblog · 1 year
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4 Reasons Why You Should Consume Bell Peppers (With Recipes)
Are you among those who keep the bell peppers aside while relishing paneer tikka or noodles? Well, you are not alone. But are they really worth eating? Are we missing out on the nutritious value they add to our daily diet? Let’s find out. Also known as sweet peppers, bell peppers are a part of the nightshade family, which includes tomatoes, potatoes and eggplant. These less pungent varieties of…
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daily-deliciousness · 2 months
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Grilled chili lime chicken fajita salad
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ehxcelling · 2 years
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6 Bell Pepper Recipes
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fattributes · 3 months
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Creamy Roasted Red Pepper Salmon
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CROCKPOT PEPPER STEAK❤❤
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vegan-nom-noms · 1 month
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Chick’n Tequila Lime Pasta
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veganmade · 2 months
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Lasagna Soup | plantyou
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najia-cooks · 7 months
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[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]
بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')
Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.
Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.
Recipe under the cut!
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Makes about 15 small flatbreads.
Ingredients:
For the flatbread:
1 cup (120g) bread flour
1 cup (165g) semolina flour
1/2 Tbsp active dry yeast
1 1/2 tsp kosher salt
1/2 tsp sugar
About 3/4 cups water
For the filling:
3/4 cup TVP (textured vegetable protein)
1/2 cup + 2 Tbsp water or vegetable stock
1 tsp soy sauce
1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce
1 onion (yellow or red), minced or grated
3 cloves garlic, chopped
1 Tbsp tomato paste
1/2 small green bell pepper, minced
1/2 small red bell pepper, minced
Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley
2 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground cumin
Red chili powder or hot sauce, to taste
Squeeze of lemon juice (optional)
Olive oil, to fry
You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.
Instructions:
For the flatbread:
1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.
2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.
3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.
4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.
5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.
Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.
For the filling:
1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.
2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.
3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.
4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.
To serve:
1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.
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morethansalad · 1 year
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Seitan Souvlaki with Roasted Veggies & Tzatziki Sauce (Vegan)
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eat-love-eat · 1 year
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Taco Soup
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lake-lady · 3 months
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Anyone else make shakshuka a lot? So so easy and so good 🥘🍳🥚🍅
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daily-deliciousness · 7 months
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Cajun chicken with coriander and lime
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catilinas · 11 months
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i love bell peppers soooooo much why are we not talking more about the glory of the humble bell pepper
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fattributes · 1 month
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Bacon Turkey Garden Sandwich
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So hungry for this tonight! Tacos de Alambre! Steak, chorizo, bacon, bell peppers, jalapeño, red onion, garlic and a fresh diced tomato. Topped with super melty Chiuahua cheese, and fresh cilantro. I made a creamy jalapeño salsa and a fiery chili de arbol salsa and a fresh guacamole. I used Zero carb tortillas.
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vegan-nom-noms · 7 months
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Lemon Tempeh Air Fryer Sheet Pan Dinner
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