Posts Tagged ‘green bell pepper’

Ginger Rice with Green Peppers [Vegan]

Thursday, February 1st, 2018

This dish is healthy but fragrant and delicious. Enjoy.


1 tsp salt (optional)

1 tsp ginger, grated

1 tbsp unsalted vegan margarine

1 bay leaf

2 cups water

1 cup long-grain white rice

1 clove garlic, peeled and cut in half

1 green bell pepper, seeded and cut into 1 in. strips


Combine first 6 ingredients in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 15 minutes. Arrange pepper strips over rice. Cover and continue to cook another 5 minutes or until rice is tender and liquid is absorbed.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 84; % Calories From Fat 32.1%; Total Fat 3g; Saturated Fats 2g; Mono-unsaturated Fats 1g; Poly-unsaturated Fats 0g; Cholesterol 0mg; Sodium 600mg; Total Carbohydrates 13g; Dietary Fiber 1g; Sugar 1g; Protein 1g.

More Information:


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 3 mcg
Vitamin A 200 IU
Niacin B3 1 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 24 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 0 mg
Choline 4 mg


Manganese 0 mg
Calcium 13 mg
Magnesium 9 mg
Phosphorus 25 mg
Zinc 0 mg
Fluoride 100 mcg
Copper 0 mg
Sodium 600 mg
Selenium 3 mcg
Iron 1 mg
Potassium 72 mg

Spanish Brussels Sprouts

Saturday, August 1st, 2015
Spanish Brussels Sprouts

Spanish Brussels Sprouts

This vegetarian and vegan side dish features Brussels sprouts, which kids don’t normally like to eat as well as some adults, into a dish they will enjoy.


1/4 tsp rosemary, or 1/2 tsp fresh, chopped

2 tsp olive oil

1 cup Italian style peeled tomatoes, chopped

1 lb Brussels sprouts, cut in half

1/4 cup green bell pepper, seeded and chopped

2 tbsp onions, chopped

1/8 tsp salt (optional)

1/4 tsp basil, or 1 tsp fresh, chopped


Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8 minutes or until tender. Heat oil in a non-reactive saucepan over medium heat. Sauté onions and green pepper 3-4 minutes or until tender. Add tomatoes, herbs, and salt to taste. Simmer 3-4 minutes. Add Brussels sprouts to tomato mixture. Simmer until heated throughout.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 83; % Calories From Fat 29.3%; Total Fat 2.7g; Saturated Fats 0.4g; Mono-unsaturated Fats 1.7g; Poly-unsaturated Fats 0.4g; Cholesterol 0mg; Sodium 110mg; Total Carbohydrates 14g; Dietary Fiber 5.1g; Sugar 4.4g; Protein 4.4g.

More Information:


Thiamin B1 0.19 mg
Vitamin K 200 mcg
Vitamin A 970 IU
Vitamin E 1.8 mg
Pantothenic Acid 0.43 mg
Vitamin B6 0.34 mg
Choline 27 mg
Riboflavin B2 0.14 mg
Vitamin D 0 IU
Vitamin C 110 mg
Vitamin B12 0 mcg
Niacin B3 1.3 mg


Sodium 110 mg
Zinc 0.58 mg
Copper 0.13 mg
Iron 2.2 mg
Calcium 68 mg
Manganese 0.45 mg
Magnesium 34 mg
Potassium 580 mg
Fluoride 3.1 mcg
Phosphorus 93 mg
Selenium 1.9 mcg

Easy Ranch Beans

Wednesday, April 1st, 2015
Easy Ranch Beans

Easy Ranch Beans

This is a quick and easy vegetarian and vegan, low fat, low cholestrol dish you can make in 10 minutes. Serve with a dollop of vegan sour cream or with pita bread or both.


1/2 tsp onion powder

2 tbsp ketchup

1-3/4 cups canned vegetarian baked beans

1-3/4 cups canned red kidney beans, drained and rinsed

1/4 cup green bell pepper, chopped

2 tbsp molasses


Place all ingredients in a saucepan and heat thoroughly, about 10 minutes.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 240; % Calories From Fat 3.2%; Total Fat 0.9g;Saturated Fats 0.2g; Mono-unsaturated Fats 0.3g; Poly-unsaturated Fats 0.3g; Cholesterol 0mg; Sodium 760mg; Total Carbohydrates 51g; Dietary Fiber 11g; Sugar 19g; Protein 11g.

More Information:


Thiamin B1 0.23 mg
Vitamin K 6.4 mcg
Vitamin A 210 IU
Vitamin E 0.32 mg
Pantothenic Acid 0.49 mg
Vitamin B6 0.28 mg
Riboflavin B2 0.15 mg
Choline 72 mg
Vitamin D 0 IU
Vitamin C 7 mg
Vitamin B12 0 mcg
Niacin B3 1.2 mg


Sodium 760 mg
Zinc 4.4 mg
Copper 0.39 mg
Iron 3.3 mg
Calcium 90 mg
Manganese 0.47 mg
Magnesium 89 mg
Potassium 730 mg
Fluoride 1.2 mcg
Phosphorus 190 mg
Selenium 8 mcg

Blackeye Beans with Wild Rice and Herbs

Thursday, January 1st, 2015
Black-eyed Peas

Black-eyed Peas

This recipe is practically a complete dish in itself. It is a vegan or vegetarian method of eating quality protein. It also tastes good and fills the house with great aromas. Enjoy.


1/2 tsp salt (optional)

2 tbsp white wine vinegar

1 large tomato, diced

1 green bell pepper, diced

3 tbsp extra virgin olive oil

1 lb dried black-eyed beans

2 cups long-grain and wild rice blend

1 cup purple onions, diced

1 cup whole kernel corn

1/2 tsp fresh herbs

3 tbsp fresh oregano, chopped

1-1/2 tbsp fresh thyme


Prepare blackeye beans according to dry packaged bean preparation method below. Rinse and cover with fresh water. Bring to a boil and cook 30-40 minutes. Do NOT overcook. Beans should be firm. Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, and salt. Set aside. In a flat serving dish, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeye beans. Add dressing and
toss just to combine. Season with additional salt if necessary. Garnish with fresh herbs. Serve immediately.

Serves 16

Dry Packaged Bean Preparation Method Rinse beans well. In a saucepan, cover beans with water at least 2 in. above the beans and bring to a boil over high heat. Simmer for 5-10 minutes. Turn off heat and let stand at least one hour before proceeding with recipe.

Nutrition Facts:

Nutrition (per serving) Calories 120; % Calories From Fat 22.5%; Total Fat 3g; Saturated Fats 0.4g; Mono-unsaturated Fats 2g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 100mg; Total Carbohydrates 19g; Dietary Fiber 2.8g; Sugar 1.2g; Protein 4.1g

More Information:


Thiamin B1 0.14 mg
Vitamin B12 0 mcg
Vitamin K 3.2 mcg
Vitamin A 130 IU
Niacin B3 0.88 mg
Pantothenic Acid 0.22 mg
Riboflavin B2 0.056 mg
Vitamin C 9.4 mg
Vitamin D 0 IU
Vitamin B6 0.16 mg
Vitamin E 0.46 mg
Choline 4.3 mg


Manganese 0.44 mg
Magnesium 33 mg
Calcium 25 mg
Zinc 0.47 mg
Phosphorus 70 mg
Copper 0.078 mg
Fluoride 1.9 mcg
Selenium 3 mcg
Sodium 100 mg
Potassium 310 mg
Iron 1.2 mg

Green Salad with Avocado

Thursday, September 29th, 2011

A very delicious green salad which is vegan, low calories, low sodium, and cholesterol free.


1/4 cup olive oil
1/2 oz watercress
1 green bell pepper, cored, deseeded and sliced
1 avocado
1 head iceberg lettuce
1/2 cucumber, sliced
1 tsp salt
2 tbsp lemon juice
1 tsp sugar


Tear the lettuce into pieces and place in a salad bowl. Divide the watercress into sprigs and add to the bowl with the cucumber and green pepper. Peel the avocado, halve and remove the stone. Cut the avocado into slices just before serving, add to the salad and toss well. Whisk together the lemon juice, oil, sugar, and salt to taste. Pour over the salad; toss well.

Serves 8

Nutrition Facts:

Nutrition (per serving) Calories 110; % Calories From Fat 78.5%; Total Fat 9.6g; Saturated Fats 1.3g; Mono-unsaturated Fats 6.7g; Poly-unsaturated Fats 1.1g; Cholesterol 0mg; Sodium 9.7mg; Total Carbohydrates 5.7g; Dietary Fiber 2.3g; Sugar 2.7g; Protein 1.2g.

More Information:


Thiamin B1 0.056 mg
Vitamin A 480 IU
Vitamin K 32 mcg
Vitamin E 1.5 mg
Pantothenic Acid 0.38 mg
Vitamin B6 0.12 mg
Riboflavin B2 0.054 mg
Choline 9.2 mg
Vitamin D 0 IU
Vitamin C 18 mg
Vitamin B12 0 mcg
Niacin B3 0.5 mg


Sodium 9.7 mg
Zinc 0.28 mg
Copper 0.065 mg
Calcium 21 mg
Iron 0.53 mg
Manganese 0.15 mg
Magnesium 14 mg
Phosphorus 31 mg
Potassium 240 mg
Fluoride 0.55 mcg
Selenium 0.21 mcg

Vegetable Fajitas

Thursday, September 15th, 2011

A colorful medley of mushrooms and bell peppers in a spicy sauce, wrapped in tortillas and served with creamy guacamole.


1 onion

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 garlic clove, crushed

8 ounces mushrooms

6 tablespoons vegetable oil

2 tablespoons medium chile powder



1. Slice the onion.  Cut the peppers in half, remove the seeds and cut the flesh into strips.  Combine the onion and peppers in a bowl.  Add the crushed garlic and mix lightly.

2. Remove the mushroom stalks.  Save for making stock or discard.  Slice the mushroom caps and add to the pepper mixture in the bowl.  Mix the oil and chili powder in a cup, pour over the vegetable mixture and stir well.  Set aside.

3. Make the guacamole.  Cut the avocado in half and remove the pit and the peel.  Put the flesh into a food processor or blender with the shallot, green chile and lime juice.

4. Process for 1 minute, until smooth.  Scrape into a small bowl, cover tightly and put in the refrigerator to chill until required.

5. Heat a frying pan or wok until very hot.  Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender.  Season with salt.  Spoon the filling onto each tortilla and roll up.  Garnish with cilantro and serve with the guacamole and lime wedges. Serves 2

Yummy Veggie Omelet

Wednesday, August 24th, 2011

I enjoy this omelet served on top of toast. Use any type of cheese you like – Swiss and Gouda are both good choices.

Servings: 2


2 tablespoons butter

1 small onion, chopped

1 green bell pepper, chopped

4 eggs

2 tablespoons milk

3/4 teaspoon salt

2 ounces shredded Swiss cheese



1. Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.

2. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt.

3. Shred the cheese into a small bowl and set it aside.

4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.

5. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs
flow toward the edges and cook. Continue cooking for 2 to 3 minutes
or until the center of the omelet starts to look dry.

6. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Tri-Color Mediterranean Salsa

Thursday, April 1st, 2010

Excellent as a topping over grilled vegetables or as a dip for pita bread triangles.


½ tsp olive oil

1 cup diced green bell pepper

1 cup diced red bell pepper

1 cup diced yellow bell pepper

2 Tbs capers

1 garlic clove, minced

3 Tbs finely chopped fresh basil

2 Tbs lemon juice

½ tsp dried thyme

¼ tsp chopped fresh rosemary


Heat oil in a large skillet. Add peppers, capers and garlic; sauté until tender. Remove from heat; stir in basil and lemon juice. Before serving add thyme.

Serves 4

Nutrition Facts

Nutrition (per serving): 25.0 calories; 23% calories from fat; 0.6g total fat; 5.0mg sodium; 4.0 carbohydrates; 1.0g fiber; 0.5 protein.