Bell Pepper – Sweet Pepper

Bell Peppers, so named for their squat, blocky, bell share, also called Sweet Peppers, because they lack the heat producing compound common in hot peppers, all start out green and then ripen to red, yellow, or orange peppers. The color changes and their sweetness increases depending on how long they’re allowed to ripen on the…

Low Sugar Pepper Jelly

I love the brightness this jelly brings to the eye and the tongue! We love to eat it with crackers and cream cheese or on roasted cauliflower. Ingredients: 10 cups sweet peppers, various colors, finely chopped 1 cup jalapenos, finely chopped 1 ¾ cup cider vinegar 2 (1 ¾ oz) packages Sure-Jell Low Sugar (generally…

Moroccan Kebabs with Vegetables and Turkey

An easy grilled meal from the garden. You can omit the turkey, and add other vegetables such as eggplant and zucchini. Delicious and savory! Ingredients: • 8 wooden or metal kebab skewers • 4 large cloves garlic, minced • 3 Tbsp. olive oil • 2 Tbsp. fresh lemon juice • 1 tsp. ground coriander •…

Chinese Noodle Salad

Tokyo Bekana Chinese Cabbage is one of our favorite spring vegetables. Delicious raw or cooked, it add sweet flavor and texture to recipes. I’ve rewritten this Knisely family recipe to also be gluten-free, by using a variety of nuts instead of dry noodles (as pictured). Chop and mix in large salad bowl: 1 head Chinese…

Bell Pepper Egg-in-a-Hole

Ingredients: 2 teaspoons olive oil 1 bell pepper (any color), cut into four 1/2-inch-thick rings 4 large eggs Coarse salt and ground pepper 2 teaspoons grated Parmesan 4 slices multigrain bread, toasted 8 cups mixed salad greens Directions: In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then…