#bellpepperlove

This vegan twist on the classic Spaghetti All'arrabbiata features a spicy tomato sauce infused with garlic, red onion, mushrooms, and bell peppers. It's a flavorful and satisfying dish that's perfect for a cozy dinner.

Ingredients: 200g spaghetti. 2 tbsp olive oil. 3 cloves garlic, minced. 1 red onion, thinly sliced. 200g mushrooms, sliced. 1 red bell pepper, diced. 1 can 400g crushed tomatoes. 1 tsp red pepper flakes. Salt to taste. Freshly ground black pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic and red onion and add them. For about two minutes, or until softened and smelling good, saut. Add bell pepper and mushrooms that have been cut up. For about 5 to 7 minutes, or until the vegetables are soft, cook. Add the red pepper flakes and crushed tomatoes and mix them in. To taste, add salt and black pepper. Allow the flavors to blend and the sauce to thicken by simmering it for about 10 minutes. Coat the cooked spaghetti with the arrabbiata sauce all the way through. Serve hot with chopped fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

There are lots of bright colors and flavors in this cool black bean salad with corn and bell peppers. This dish goes well with any meal and is great for potlucks, picnics, and more. It's both filling and good for you because it's full of protein and nutrients.

Ingredients: 1 can 15 ounces black beans, rinsed and drained. 1 cup corn kernels fresh or frozen, thawed. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine black beans, corn, diced bell peppers, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the bean mixture and toss gently to combine. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

This dish, a quick and simple stir-fried black pepper beef, is full of flavor. It's the ideal choice for a weeknight supper because of the flavorful black pepper sauce that coats the tender beef and vibrant bell peppers.

Ingredients: 1 pound of thinly sliced beef. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 3 cloves garlic, minced. 2 tablespoons black peppercorns, crushed. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sugar. 1 tablespoon cornstarch. 1/4 cup water. Fresh cilantro leaves for garnish.

Instructions: To make the sauce, combine the soy sauce, oyster sauce, sugar, cornstarch, and water in a small bowl. Put it away. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the thinly sliced beef for two to three minutes, or until it loses its pink color. Take out and place aside from the skillet. If necessary, add a little more oil to the same skillet and add the crushed black peppercorns and minced garlic. Stir-fry until fragrant, about 1 minute. Add the green, red, and onion peppers that have been sliced. Stir-fry the vegetables for an additional two to three minutes, or until they start to soften. Place the cooked beef back into the skillet and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Serve the Stir-fried Black Pepper Beef. Garnish with fresh cilantro leaves and fry until hot. Savor the flavor of your homemade stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Vegan Tempeh Cacciatore is a hearty and tasty dish that is based on an old Italian recipe. It has bell peppers, aromatic herbs, and tempeh that is cooked in a rich tomato sauce. You can make this vegan version of a traditional favorite for a filling and healthy meal.

Ingredients: 1 block tempeh, cubed. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 can 14 oz crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup chopped fresh parsley, for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. Put the cubed tempeh in the pan and cook it until all sides are lightly browned. Crushed tomatoes, oregano, basil, thyme, salt, and pepper should all be added now. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, stirring every now and then. Take the sauce off the heat once it has thickened and the flavors have mixed. Serve hot with fresh parsley chopped on top. Have fun with your vegan ragu cacciatore!

Prep Time: 15 minutes

Cook Time: 25 minutes

A flavorful and satisfying gluten-free dish featuring tender chicken cooked in a spicy Sriracha sauce, served over fluffy quinoa and colorful bell peppers.

Ingredients: 2 boneless, skinless chicken breasts, diced. 1 cup quinoa, rinsed. 2 cups chicken broth. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1/4 cup Sriracha sauce. 2 tablespoons gluten-free soy sauce. 1 tablespoon honey. 1 tablespoon rice vinegar. Salt and pepper, to taste. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: Bring the chicken broth to a boil in a medium-sized saucepan. Cover, add the quinoa, and turn the heat down to low. Let it cook on low heat for 15 to 20 minutes, or until the quinoa is done and the broth is gone. Take it off the heat and use a fork to fluff it up. Warm up the olive oil in a big pan over medium-high heat. Add the chicken dices and season with pepper and salt. About 6 to 8 minutes, or until browned and fully cooked. Moving the chicken to the side of the pan, add the garlic, red bell pepper, and green bell pepper that has been chopped up. After two to three minutes, the vegetables should be soft. Mix Sriracha sauce, gluten-free soy sauce, honey, and rice vinegar in a small bowl with a whisk. Pour over the vegetables and chicken in the pan. Mix everything together until it's all coated and hot. To serve, put quinoa in different bowls. Add vegetable and chicken with Sriracha sauce on top. Put green onions and sesame seeds on top to make it look nice. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Quick and Easy Basil Beef Stirfry is a flavorful and aromatic dish that comes together in no time. Thinly sliced beef is stir-fried with a medley of colorful bell peppers, onions, and fresh basil, all coated in a savory sauce. It's a perfect weeknight meal that's both quick to prepare and bursting with delicious flavors.

Ingredients: 1 lb 450g beef sirloin, thinly sliced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. 1 cup fresh basil leaves. 3 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 teaspoon sugar. 1/2 teaspoon red pepper flakes optional. Cooked rice, for serving.

Instructions: Combine the oyster sauce, sugar, red pepper flakes if using, and soy sauce in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the thinly sliced beef for two to three minutes, or until it's cooked through and browned. After taking the steak out of the skillet, set it aside. Add one more tablespoon of vegetable oil to the same skillet. Add the bell peppers, onions, and minced garlic. Stir-fry the vegetables for two to three minutes, or until they are aromatic and starting to soften. Place the cooked steak back into the skillet and cover everything with the sauce mixture. Stir-fry for a further two to three minutes so that the ingredients are evenly coated with sauce. After turning off the heat, add the fresh basil leaves to the skillet and stir. The basil will wilt from the residual heat. Over cooked rice, serve the simple and quick basil beef stir-fry. If desired, garnish with additional basil leaves. Savor the flavor of your homemade stir-fry!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious stir-fry recipe that combines crispy chicken thighs with colorful bell peppers and zesty salsa verde. This dish is bursting with flavor and is quick and easy to prepare.

Ingredients: 4 chicken thighs. 2 red bell peppers, thinly sliced. 2 yellow bell peppers, thinly sliced. 1/2 cup salsa verde. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Season chicken thighs with cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin side down, and cook for 5-7 minutes until crispy. Flip chicken and cook for another 5-7 minutes until cooked through. Remove chicken from the skillet and set aside. In the same skillet, add sliced bell peppers and saut for 3-4 minutes until tender. Return chicken to the skillet and pour salsa verde over the chicken and peppers. Simmer for 2-3 minutes until everything is heated through. Serve hot, garnished with chopped cilantro. Enjoy your Crispy Chicken Thighs With Peppers and Salsa Verde!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Keto veggie platter with dip is a colorful and nutritious appetizer or snack option. It features roasted cauliflower, zucchini, and bell peppers served with a creamy Greek yogurt dip.

Ingredients: 1 medium cauliflower, cut into florets. 2 medium zucchinis, sliced. 2 medium bell peppers, sliced. 1 cup cherry tomatoes. 1/2 cup olives. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup Greek yogurt. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh dill. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Put sliced zucchini, bell pepper, cauliflower florets, and minced garlic in a large bowl. Add slices of zucchini and bell pepper. Season with salt and pepper. Place the vegetables on a baking sheet that has been lined with parchment paper. Roast for 20 to 25 minutes, or until the vegetables are soft and golden. Mix the dip in a bowl with Greek yogurt, lemon juice, chopped dill, minced garlic, salt, and pepper while you wait. Mix well. When the vegetables are done roasting, put them on a platter with olives, cherry tomatoes, and other sides. The yogurt dip should be served on the side with the roasted vegetables. Have fun with your veggie platter and dip that is keto-friendly!

Prep Time: 15 minutes

Cook Time: 25 minutes