CORN 'N' RED PEPPER MEDLEY
This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil and cook the corn for about 2 minutes.
- Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
- Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
PEPPER MEDLEY
I made up this recipe one day when I went a little overboard at the market and brought home too many peppers.
Provided by Mirj2338
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the peppers into strips.
- Peel the carrot and cut into very thin strips.
- Stir-fry in oil with the onion until the onion becomes translucent.
- Add the garlic and fry 1 minute longer.
- Add the brown sugar, sesame seeds and seasonings.
- Stir-fry for one minute longer.
- Remove from heat and serve.
BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY
An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.
Provided by AcadiaTwo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and remove hard ends from Brussels Sprouts.
- Clean and remove stem and seeds from bell pepper.
- Clean and remove woody sections of asparagus.
- Course chop Brussels sprouts, asparagus and bell pepper.
- Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
- Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
- Add water and cook an additional 5 minutes or until vegetables are tender.
- Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
RAINBOW PEPPER MEDLEY
"This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It's handy because it is prepared ahead of time." -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 75 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED BELL PEPPER MEDLEY
Looking for an easy vegetable side dish? Then try this spicy bell pepper and onion medley - ready in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
- In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
- Roast 10 to 12 minutes or until bell peppers are crisp-tender.
- Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
- Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g
SAUSAGE PEPPER AND POTATO MEDLEY
Make and share this Sausage Pepper and Potato Medley recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cut sausage into 1/2 inch diagonal slices.
- In a large skillet, cook sausage and onions over medium high heat, stirring often, until onions are golden, 6-8 minutes. Drain off any fat that accumulates.
- Stir in potatoes, water and salt. Heat to boiling. Reduce heat to medium, cover and cook 10 minutes.
- Stir in red and green peppers. Cook, covered, over medium heat, 5-8 minutes, or until potatoes are tender. Season with pepper.
Nutrition Facts : Calories 710.4, Fat 46.7, SaturatedFat 15.8, Cholesterol 112.1, Sodium 1838.1, Carbohydrate 47.4, Fiber 5.2, Sugar 8.5, Protein 25.1
BEEF AND PEPPER MEDLEY
For a meaty dish that packs as much visual punch as it does flavor, try this refreshing salad. Colorful peppers and onion add crunch, and the dressing is tangy. I created the recipe myself. -Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- Combine garlic powder and pepper; rub over all sides of roast. Place on a rack in a shallow roasting pan. Preheat oven to 500°. , Place roast in oven and reduce heat to 350°. Bake for 1-1/2 to 2 hours or until meat reaches desired doneness. Chill for 30-40 minutes or until meat is cool enough to handle. , Cut into 3x1/4x1/4-in. strips. Place in a large salad bowl; add peppers and onions. , In a jar with tight-fitting lid, combine dressing ingredients ; cover and shake well. Pour over salad; toss to coat. Cover and refrigerate over night. Serve cold.
Nutrition Facts : Calories 210 calories, Fat 6g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 226mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
LEMON-PEPPER COD WITH VEGETABLE MEDLEY
Make and share this Lemon-Pepper Cod With Vegetable Medley recipe from Food.com.
Provided by WI Cheesehead
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Rinse the fish and place on a nonstick baking sheet.
- Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.
- Divide the butter into 4 pats and place one on top of each piece of fish.
- The fish will cook in 15-20 min, depending on how thick it is, so it should be popped into the oven the same time you start the water for the veggies.
- While the fish is cooking, cut the vegetables into bite size pieces.
- Set aside until the final 5 minutes of fish cooking time, but make sure you have 1 quart of water boiling by that point.
- Prepare the sauce by mixing the Green Goddess dressing base with water, let stand a minute, then whisk with light mayonnaise. Place the bowl on the table.
- Once the fish is close, add the vegetables to the boiling water, cook 3-4 min, till carrots are tender.
- Drain without rinsing, place in a small bowl.
- Crumble basil over the top, drizzle with olive oil and toss to coat.
- Divide between 4 plates, add the fish.
Nutrition Facts : Calories 253.3, Fat 14.2, SaturatedFat 3.5, Cholesterol 64.9, Sodium 315.4, Carbohydrate 9.1, Fiber 2.7, Sugar 4.1, Protein 22.2
JULIENNE PEPPER AND BOK CHOY MEDLEY
Steps:
- In a large saute pan on high heat, add the oil and quickly sweat the garlic and ginger. Add all peppers and the bok choy. Saute until the veggies begin to sweat and splash them with soy sauce. Season with salt and freshly ground black pepper. Serve immediately.
SAVORY SQUASH & RED PEPPER MEDLEY
Adding a dollop of hummus (I like the variety with roasted peppers and garlic) to any sautéed vegetable gives a delightful twist on flavor.
Provided by My Food Coach
Categories Vegetable
Time 8m
Yield 6
Number Of Ingredients 8
Steps:
- Sautee the first 4 ingredients in olive oil.
- Add fresh basil and dried oregano.
- Remove from heat. Add hummus - should very lightly coat squash mixture.
CROCK POT SAUSAGE & PEPPER MEDLEY
This is a very easy recipe I found and tastes yummy! I serve it with french bread, or rice to soak up the juices. Enjoy!
Provided by Beckster1496
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place onions and peppers, then sausage in crock pot. Pour the stewed tomatoes on top of the sausage, then the spaghetti sauce. Sometimes I add a touch of water to make more sauce.
- Cook in crock pot for 6-8 hours on low, 3-4 hours on high.
Nutrition Facts : Calories 945.6, Fat 65.1, SaturatedFat 22.7, Cholesterol 131.2, Sodium 3594.9, Carbohydrate 42.3, Fiber 6.8, Sugar 20.9, Protein 48.1
RED PEPPER BEAN MEDLEY
"It's nice to eat light now that spring is in the air," notes Louise Watkins in Long Key, Florida. Her bright and breezy veggie side dish features a splash of lemony flavor and also doubles as a great salad served cold.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place green beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add red peppers; cover and steam 5-6 minutes longer or until vegetables are crisp-tender. , In a small bowl, combine the remaining ingredients. Transfer beans and peppers to a serving bowl; add onion mixture and toss to combine.
Nutrition Facts : Calories 63 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BEEF AND PEPPER MEDLEY
Number Of Ingredients 13
Steps:
- Combine garlic powder and pepper rub over all sides of roast. Place on a rack in a shallow roasting pan. Preheat oven to 500°. Place roast in oven and reduce heat to 350°. Bake for 1-1/2 to 2 hours or until meat reaches desired doneness. Chill for 30-40 minutes or until meat is cool enough to handle. Cut into 3-in. x 1/4-in. x 1/4-in. strips. Place in a large salad bowl add peppers and onions. Combine dressing ingredients in a jar with tight-fitting lid shake well. Pour over salad and toss to coat. Cover and refrigerate overnight. Serve cold.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
RED PEPPER BEAN MEDLEY
Can be served hot as a side, or cold as a salad. From Light & Tasty magazine. I haven't tried it yet, but it sounds good.
Provided by Halcyon Eve
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Steam beans for 5 minutes.
- Add pepper strips; steam 5-6 minutes longer or until vegetables are tender-crisp.
- Combine remaining ingredients in a small bowl.
- Transfer beans and peppers to a serving dish. Pour dressing over and toss to combine.
- Serve immediately, or chill to serve as a salad.
Nutrition Facts : Calories 60.6, Fat 3.6, SaturatedFat 0.5, Sodium 150.3, Carbohydrate 7.2, Fiber 2.9, Sugar 2.7, Protein 1.5
BEEF AND PEPPER MEDLEY
Delicious Beef, pepper and tomato dish with rich yogurt and cheese topping!!
Provided by aimz09
Time 1h
Yield Serves 5
Number Of Ingredients 0
Steps:
- add the oil, mince, onions, stock, frozen peppers, garlic and oregano to a large, deep frying or wok and cook on a medium heat until browned, whilst browning chop one medium aubergine into thick slices and slice your 6 tomatoes into medium slices too. Brown the mince mix for 20mins
- Pour some vegetable oil onto the aubergines along with a pinch of oregano and a pinch of garlic granules and grill for 10mins +- depenadnt on your cooker, add the tomatoes, passata, more oregano, chopped tomatoes, butter beans and aromat to the beef mix and cook for a further 8 mins until simmering.
- Pour the Beef mixture into a oven dish cover with the grilled aubergine, spoon over the natural yogurt and then sprinkle on the cheese.
- put the oven dish in a preheated oven until the topping is bubbling around 10-15 mins.
- Serve the dish immediately with a nice green salad and paprika potatoes, mmmmm delicious
ONION PEPPER MEDLEY
Loretta Hill of Westminster, Maryland developed this crisp-tender combination as a quick-and-easy way to dress up an everyday sandwich. "It also helps us use up the abundance of fresh vegetables from our annual garden," she reports.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 5-8 minutes or until peppers and onion are crisp-tender. Serve warm.
Nutrition Facts :
TURKEY SAUSAGE & PEPPER MEDLEY
This is a quick and easy dish. You can make a sandwich or serve over pasta.
Provided by L D @windella
Categories Turkey
Number Of Ingredients 12
Steps:
- Place links in a pan, add chicken broth and cover. Simmer on low heat for about 10 minutes, turning often.Bias-slice and keep warm. In a large pan add olive oil and garlic; sauté for about 30 seconds. Add peppers and onion to oil and sauté for about 2 minutes or until crisp and tender. Add chopped Italian tomatoes and sliced Italian Sausage, then for 5 more minutes. Optional,sprinkle with cheese.
SAUSAGE AND PEPPER MEDLEY
How to make Sausage and Pepper Medley
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a 12-inch nonstick skillet, cook sausage links over medium heat for 5 to 8 minutes or until browned, turning frequently. Reduce heat to medium-low. Cover and cook about 10 minutes more or until juices run clear. Transfer sausage links to a cutting board; thinly bias slice sausage links. Set aside.
- Add the olive oil to the same skillet. Increase heat to medium. Add the garlic and cook for 30 seconds. Add the sweet peppers and onion; cook about 5 minutes or until crisp tender, stirring occasionally.
- Add the sausage slices, undrained tomatoes, Italian seasoning, and, if desired, crushed red pepper to the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sprinkle with Parmesan cheese to serve.
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