I almost always have a bell pepper on hand. I use them so often I buy them like onions, before I really even know how I will use them. My SO doesn't like mushrooms and bell peppers are one my top substitutions for them. This year we are even growing some in the garden. So far I've gotten two small red peppers (when you take into account the cost of the plant, compost, soil amendments, and water, they will be some pretty expensive peppers unless I get a few more!) and I have a large yellow pepper that I am hoping will ripen soon.
One of my emergency dinners is turkey kielbasa sauted with lots of onions and bell peppers.
Here is a non-emergency dinner featuring bell peppers:
Chicken Stew with Sweet Peppers
- 2 tsp olive oil
- 1 cup chopped onion
- 2 cups diced bell peppers (mix of red, yellow and orange)
- 1.8 lb chicken breast, cut into bite-sized pieces
- 2 cups chopped carrot (or 1 cup chopped carrot and 3 cups chopped zucchini)
- 1 can green chili peppers, drained
- 2 tsp oregano
- 1-2 tsp cumin
- 1/4 tsp salt (more to taste)
- 1/4 tsp pepper (more to taste)
- 2 tsp minced garlic (from a jar)
- 15.5 oz cannelini or great northern beans, rinsed and drained
- 3 cups chicken broth
- fresh cilantro (optional)
Heat olive oil in 5-qt or larger saucepan over med-high heat. Add onions, peppers, and chicken. Saute until chicken is lightly browned (about 5 min). Add remaining ingredients through chicken broth. Bring to a boil, reduce heat and simmer 15-30 minutes, until vegetables are tender.
Serve in bowls and sprinkle with fresh cilantro before serving, if desired.
Yep, stuffed peppers is one of my favorite meals. And I've recently started using brown rice instead of white and it adds wonderful texture and flavor.
I love red, yellow and orange bell peppers. The green ones give me wicked heartburn I don't mind the flavor, but I can only eat a couple of bites. And Linda, if you like stuffed green peppers, try stuffed red peppers - to die for!
I posted this in a non-food thread, but since bell peppers are this week's food, it's worth posting here, too. I had the best dinner tonight, an American Heart Association recipe called Spanish Shrimp.
1 T. + 1 tsp. olive oil
2 medium onions, Spanish preferred, cut into eighths
1 each red, yellow and green bell pepper, cut into strips
2 garlic cloves, chopped
1/2 lb. uncooked, peeled and de-veined shrimp (about 20)
1/4 cup lime juice (from 2-3 medium limes)
1 T. cilantro
1/4 tsp. crushed red pepper flakes
1. Heat a large skillet over medium heat. Add oil, and swirl to coat bottom of pan. Saute onions, peppers and garlic for 15 minutes, stirring occasionally.
Stir in remaining ingredients. Cook 7-8 minutes, or until shrimp pinks, stirring frequently.
Serves 4, at 144 calories, 13 g. protein, 11 g. carbohydrates, 6 g. fat, 2 g. fiber per serving.
I admit I took wild liberties with this recipe. I diced/cubed my onions and peppers. I had only green peppers on hand, so that's what I used. I used pre-cooked shrimp, thawing them in water before adding them to the pan. I cook at high heat, for maybe 3-5 minutes. And I use a ton of fresh cilantro. I actually only made one portion, but I probably put 1/4 cup of cilantro in it.
This Week's Healthiest Food - Bell Peppers
I don't mind the flavor, but I can only eat a couple of bites. And Linda, if you like stuffed green peppers, try stuffed red peppers - to die for! 
