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Stewed Sweet Peppers and Grilled Mini Peppers
Stewed Sweet Peppers
INGREDIENTS
DIRECTIONS
Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.
Grilled Mini Sweet Peppers
INGREDIENTS
DIRECTIONS
Preheat grill then turn down to medium heat. Skewer your peppers and brush both sides of peppers with thin coat of olive oil. Sprinkle with zatar seasoning (or whatever seasoning you like) and salt. Put skewers on grill over direct medium heat. Grill with lid closed until the peppers are blackened in spots on the bottom, about 4 minutes. Flip and grill the same way on the other side. Remove to platter, remove peppers from skewer and serve.
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Kale and Parmesan Frittata with Tomatoes
Kale and Parmesan Frittata with Tomatoes
INGREDIENTS
DIRECTIONS
Turn on broiler.
In a small nonstick pan (make sure your pan also has an oven proof handle), heat oil over medium heat and add kale to pan. Sauté until slightly soft and add pinch of salt and red pepper flakes. Sauté for about 5 minutes total.
Spray your skillet with nonstick spray, moving sautéed kale around to ensure coverage. Pour in whisked eggs and swirl around pan. Using a spatula, gently pull egg from sides of pan and let any excess egg spill over into space. Sprinkle top of egg and kale mixture with shredded parmesan cheese and place under broiler. Let the frittata cook under broiler for about 4-5 minutes until egg is cooked, bubbly and slightly browned.
Slide onto plate, top with chopped tomato and sprinkle with salt and pepper to taste. Serve with lightly buttered whole grain toast for a complete meal.
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Lunchbox Sweet Pepper Poppers
Lunchbox Sweet Pepper Poppers
INGREDIENTS
DIRECTIONS
Preheat the oven to 375° F.
Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
Cut the bacon crosswise into ¼-inch-thick strips (also called lardons) then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
In another bowl, combine breadcrumbs and parsley with the melted butter.
Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.
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