Healthy Pepper Recipes

Chinese Pepper SteakChinese Pepper Steak

1 pound flank steak (sliced)
1/4 cup soy sauce
2 tablespoons dry sherry or rice wine vinegar
1 teaspoon Splenda
1/4 cup water
2 teaspoon corn starch
2 tablespoons olive oil


  • 2 teaspoons ginger root (chopped or grated)
  • 2 scallions (chopped)
  • 2  tablespoons coconut oil
  •  1 large Onion (sliced)
  • 2 green bell peppers (sliced)
  • 4 garlic cloves (chopped)
  • 1 pint fresh sliced mushrooms

Cooking Instructions:
Marinate your sliced steak for about 20 minutes to a half hour. Add oil to your pan (I use a wok). Add garlic, ginger, and scallions. Stir fry for about 30 seconds. Now take a slotted spoon, add half of the steak, and stir fry for 3 minutes. Remove from pan and set aside. Repeat with the remaining half. Add oil and stir fry mushrooms, onion, and pepper for 2 minutes. Push vegetables to the sides of your pan. Pour marinade into the center and stir fry until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly. Serve on top of cauliflower rice.

Roasted Red Bell PeppersRoasted Red Bell Pepper and Asparagus Recipe


Yields: 8 servings
3 red bell peppers
1 pound asparagus
1/3 cup olive oil
1 tablespoon kosher salt
½ teaspoon black pepper
1 lemon
½ red onion
2 teaspoons Splenda brown sugar
1 clove garlic (optional), peeled, crushed and finely minced
1 tablespoon flat-leaf parsley leaves


Zest and squeeze the lemon. Finely minced the zest. Reserve the juice. Peel and thinly slice the red onion; mince finely. Place the sliced onion and garlic in a bowl, sprinkle with brown sugar and drizzle with the juice of half of the lemon. Toss well. Set aside. Preheat your oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers for about 4-5 minutes until the skins blister and darken. Watch carefully so they don’t burn. Wrap each pepper in aluminum foil. Let cool for about 5-10 minutes until you can handle them without discomfort. Clean and remove the skin from the peppers using a knife (or under running water); the skin will come right off. Seed them and thinly slice the flesh. Preheat your oven to 400°F. Trim about 2 inches from the root, depending on how young they are. Line a baking pan with a sheet of parchment paper or aluminum foil. Brush with olive oil. Spread the asparagus on the baking pan. Drizzle with more olive oil to coat the asparagus. Toss well. Season with kosher salt and pepper. Roast for about 20-25 minutes. Toss half-way through the cooking process for even roasting. Remove from the pan. Cut the asparagus into about 2-½” pieces. Drizzle with the rest of the  lemon juice. In a serving bowl, combine the roasted asparagus, red bell peppers, pickled onion. and parsley. Adjust seasoning. Sprinkle with lemon zest. Garnish with more parsley. Serve warm or at room temperature (Pham Fatale)

Lemon-Herb Artichoke Hearts with Chopped Almonds and Red PepperLemon-Herb Artichoke Hearts with Chopped Almonds and Red Pepper

2 tablespoons butter
2 cloves garlic, minced
1 red bell pepper, sliced thinly
5 fresh artichoke hearts, cooked*, cleaned* and halved
1 tablespoon fresh lemon juice
1/2 cup roasted almonds, roughly chopped
Salt and pepper to taste
1/4 cup chopped, fresh flat-leaf parsley

 Heat butter in a large saucepan over medium heat, add garlic and red bell pepper and sauté for 1 minute. Add artichokes and lemon juice. Stir in almonds, salt and pepper and sauté for 3 minutes. Remove from heat and top with parsley. Serve immediately. *To prepare artichokes, trim outer bottom leaves and stem. Blanch in salted, boiling water with lemon juice for about 20 minutes, or until tender. Remove from the water and cool. Remove leaves and reserve for another use. With a spoon, scoop out the hairy choke and reserve the hearts. This may seem like a hassle, but you’ll find that in terms of flavour and texture, using fresh artichoke hearts instead of canned makes a big difference. If you’re in a hurry, though, you can use artichoke bottoms from a can, drained and rinsed. (cooking info hub)

Roasted Red Pepper Salad


  • 1 lemon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder, optional
  • 1 to 2 tablespoons olive oil
  • 2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley leaves


Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature. (foodnetwork)

Pork Tenderloin with Red and Yellow Peppers RecipePork with Red and Yellow Peppers


  • 1  (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 1/2  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  tablespoon  extra-virgin olive oil
  • 1 1/2  teaspoons  chopped fresh rosemary, divided
  • 4  canned anchovy fillets, drained and mashed
  • 3  garlic cloves, thinly sliced
  • 1  red bell pepper, cut into 1 1/2-inch strips
  • 1  yellow bell pepper, cut into 1 1/2-inch strips
  • 2  teaspoons  balsamic vinegar


 Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary. (my recipes)

 Jicama Mexican RiceJicama Mexican Rice


  • 4 cups jicama, peel, diced
  • 1/2 cup onion, yellow, chop
  • 1 cup red bell pepper, dice
  • 1/2 cup cilantro, chop
  • 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)
  • 1/8 teaspoon sea salt
  • 2 tablespoons olive


Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well. (raw foods)

Rainbow Slaw with Chipotle MayoRainbow Slaw with Chipotle Mayo


For the Rainbow Slaw:

  • 5 c. finely shredded cabbage
  • 1½ c. shredded carrot
  • 1 c. red & yellow bell pepper, julienned
  • ¾ c. red onion, cut into very thin strips, preferably with a mandoline
  • ¼ c. chopped cilantro leaves (well packed)For the Chipotle Mayo:
  • 1 c. sunflower seeds, soaked in water for 4-6 hours, drained and rinsed well
  • ¾ c. olive oil
  • 1/3 c. water
  • ¼ c. lime juice
  • 3 cloves of garlic
  • 1 tsp ground chipotle pepper
  • 1 tsp Himalayan salt
  • 1 tsp cumin
  • ½ tsp coriander


Salad Preparation: Toss all of your veggies in a very large bowl. You may want to save a small amount of chopped cilantro to be used for garnishing. Mayo Preparation: Place all ingredients except olive oil in a high-powered blender. Blend until creamy. Add the olive oil last with the blender motor running until well combined. Pour your mayo over the slaw and mix very well. Serve chilled.

 Creamy Garden ChowderCreamy Garden Chowder


  • 1 stalk of celery
  • 1 cup of carrots
  • 1 small zucchini, chopped
  • .5 red bell pepper, chopped
  • .25 C olive oil
  • .5 C water
  • 1 shallot (or, 1-2 T of chopped onion)1 clove of garlic
  • 1 tsp sea salt


Blend all ingredients in blender until warm. Mine had a bit of steam, but only read 85-90 degrees on the thermometer. Drizzle with olive oil and garnish with chopped red bell peppers and lemon-pepper seasoning. Add chicken or shrimp for a complete meal. (raw foods)

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