Cooking Challenge: Bell Pepper

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NAME OF RECIPE:chicken pineapple curry (works really well with tofu also)
INGREDIENTS:
3/4 pound chicken breast, boneless, cut up (16 oz)
3 tsp curry powder
2 tsp canola oil
3 cloves chopped garlic
2 tsp grated ginger root
1 large green pepper
1 large red pepper
1 can, pineapple chunks in juice
2 Tbsp honey
1/2 tsp table salt
DIRECTIONS:
Combine the meat and curry in bowl-set aside
Large skillet over med-high, add 1 tbsp oil. Add garlic and ginger
Cook 30 seconds, add the red and green pepper, cook 4-5 mins. Set aside, keep warm
Add remaining oil and meat, 3-4 mins.
Add pineapple, juice and honey, 2 minutes.
Add peppers and salt, cook until hot.
CALORIES PER SERVING:204
HOW MANY IT SERVES:4
OPINIONS ON HOW IT TASTED, ETC:
If you have some extra calories-cashews work well.
Serve it with rice, noodles, or on a tortilla for lunch.

NAME OF RECIPE: UnStuffed Peppers
INGREDIENTS:
1 pound ground beef (Turkey or other ground meat)
1 (26 ounce) jar Pasta Sauce
2 large green and/or red sweet peppers, coarsely chopped
1 1/4 cups water
1 cup instant rice
DIRECTIONS:
Brown ground meat of choice. Drain.
Add rest of ingredients to the skillet.
Bring to a boil
Reduce heat cook covered 20 minutes or until liquid is absorbed and rice is tender

CALORIES PER SERVING: A little more than 300 depending on ingredient choices.
HOW MANY IT SERVES: 4-5
OPINIONS ON HOW IT TASTED, ETC: Easy and delicious. If you like stuffed peppers you will love this recipe.

Saving ~ I LOVE bell peppers!

Sea Bass with roasted mediterranean veg stew and cous cous -Serves 2

Ingredients:
2 Sea Ball fillets, skin on
I red onion cut into 8
I courgette sliced
1-2 bell peppers (any colours) cut into chunks
I x 400g tin chopped tomatoes
Chilli powder (to taste)
1 Garlic clove
Cous Cous (about 50g uncooked per person)
8-10 cherry tomatoes
tablespoon tomatoe puree
1 teaspoon of oil
Squeeze of lemon

DIRECTIONS
Roast the Onion, courgette and peppers (I do not use any oil). At this point you can also squeeze the lemon onto the fish and then flip and add a pinch of salt to the skin side of the fish and leave to absorb. In the meantime pop the tomatoes into a saucepan, add the garlic, tomato puree, chilli powder and add a splash of water, I normall half fill the empty tomato tin and leave to simmer and reduce until thickened, I add less water if I am on a time scale. Pop the cherry tomoatoes in the oven seperately to the other veg and aim for them to be ready when you want to plate up. Once the sauce is reduced add the courgette, peppers and onion to the spicy sauce. At this point you can add boiling water to the cous cous and leave to absorb. At the same time add the oil to a frying pan and when hot place the fish skin side down. Leave skin side down until nearly ready and then just flip for the last minute so that the skin is crispy. Add the cous cous to the veg stew and then put the cous cous onto your plates, decorate with the roasted cherry tomatoes and place the fish on top.

CALORIES - just under 500 per portion including cous cous and including 2 peppers used.

I had a similar recipe in a restaurant once and this is my own homemade version. It tastes lovely and is a quite filling tea/supper.

Procuitto wrapped cod loins on sweet & spicy canarian mojo sauce

OMG this is yummy!!! And it is bell peppers to the max!!! (you have it in several forms here- roasted pepper strips, roasted red pepper sauce- with paprika & smoked paprika- and red chilli peppers).

This sauce is a recipe I brought back from my holiday in the Spanish canary Islands- Mojo sauce is a traditional canarian food.

Serves 4- 264 cal sper serving- based on 1 cod loin per person. To reduce the portion, use fewer cod loins & store the remainder of the sauce. It will freeze.

4 150g Cod loins
4 slices of procuitto ham (Pancetta, Parma or other continental ham will work too)
1 Large yellow bell pepper
1 Large green bell pepper.

For the Mojo sauce:

2 large red bell peppers, chopped
2 large tomatoes, chopped & seeds removed.
5 Garlic cloves (yes...5!!)
2 tsp cumin seeds, roasted & ground
1 tbsp paprika
1 tsp sweet smoked paprika
Salt & pepper
1 tbsp EVOO
1 tbsp white wine vinegar
1 tbsp lemon juice
2 birds eye chillis (If you like it hot!!, crushed red chilli or chilli powder/cayenne will work too)

Method:

-Preheat oven to highest setting. Add the red peppers to a roasting tin & spray with 1 cal oil spray. Roast for 10 mins, then add the tomatoes to the pan. Roast for a further 5-10 mins until browning. Remove and set aside.

-Meanwhile, sautee the garlic and chilli pepper in another pan. Remove and set aside.

- Wrap each cod loin in a slice of procuitto ham, arrange on another baking tray. Once the peppers & tomatoes have roasted, reduce the oven heat to 200 degrees and roast the cod for 10-15 mins.

- Roast the Green & yellow pepper slices- remove & set aside.

- In a blender, add the roasted red pepper, tomatoes, S&P, cumin, chilli & Garlic, White wine vinegar, EVOO, lemon juice and paprikas. Blend until smooth and pour onto a large serving platter. Arrange the roasted yellow & green peppers in the centre & place the roasted cod loins on top.

Serve with a green salad.

One of my Favs, cut 3 peppers into strips, 1/2 can of tomato juice
small onion diced, 1 pound of ground turkey.
pour tomato juice into pot add peppers onions and turkey bring to a boil
turn heat down and let simmer 30 minutes, serve over long grain wild'
rice.

1/2 cup rice 100 cal
peppers,onion, tom juice and turkey 90 cal per cup
serves 4

I call this pepper stew

This recipe is so good and filling, I will be making this wknd and will add pictures.

If anyone is interested, I posted a bell pepper sauce recipe in my blog- it is really tasty )

i am gonna cook up a storm later and post pictures to show!

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