Tag Archives: bell peppers

Simple Recipe #21: Bell Pepper And Onion Frittata

You know a recipe qualifies as simple when you can throw this together while still dressed in work clothes after a long day in the office.

My husband and I were both tired. We had dinner but nothing that I could bring for lunch.  So I quickly sautéd a sliced yellow onion and  sliced red bell peppers in a skillet (yellow onions first, let it sweat a bit, then add bell peppers, using extra virgin olive oil of course, salt and fajita seasoning to taste).  In the meantime, I cracked 4 eggs, added Cotija cheese and fresh black pepper, and whipped it until everything was mixed well.  When the onions and bell peppers were cooked, I added in the mixture and let it sit for a few minutes (until the bottom should be cooked).  While the top was still a bit runny, I put it in the oven on Broil to cook the top.

That was it! In about 30 minutes, I was done and had two slices of frittata for lunch (heated for 45 seconds in the microwave).

But I Love Bell Peppers!

If you read or write about food, sooner or later you’ll stumble upon articles about the “dirty dozen” of foods with the most pesticide exposure.  Unfortunately, some of my favorite vegetables and fruits are in the top 12.

Here’s the list if you haven’t seen it before:

1 ) Peaches

2 ) Apples

3 ) Sweet Bell Peppers

4 ) Celery

5 ) Nectarine

6 ) Strawberries

7 ) Cherries

8 ) Kale

9 ) Lettuce

10 ) Grapes (imported)

11 ) Carrots

12 ) Pears

I don’t know if the list fluctuates often but I have seen bell peppers on the list for a long time.  I love red bell peppers. The wholesale market we frequent most have inexpensive bell peppers but doesn’t sell organic ones.  I may have to give up my Whole Foods boycott and spend a fortune at a regular supermarket.

It will also be hard to eat less lettuce and strawberries.  As for the rest of the dirty dozen, I can try to buy them at local Farmer’s markets.

In case you don’t know how much I love red bell peppers,  at least seven recipes on this blog feature this delicious vegetable.  Here are some of my favorites:

Chicken with bell peppers

Roasted bell peppers

Singapore noodles

Pasta salad

Ripieni or stuffed bell peppers

And I haven’t even added my fajita recipe yet, which does include bell peppers of course!  When I write out these recipes, should I add a line saying make at your own risk?

Simple Recipe #10: Roasted Bell Peppers

This is more of an ingredient than a complete recipe but roasted red bell peppers really add a distinct flavor to salads and other dishes.  All you need are red bell peppers, extra virgin olive oil and salt.

Recipe:

1 ) Brush bell peppers all over with olive oil. Add some salt.

2 ) Put bell peppers in a baking pan and broil. Turn when the skin gets a bit black.  All in all, I think I broiled the bell peppers for an hour.

3 ) Take out and put bell peppers in a large bowl. Cover with clingwrap and let it steam. This makes it easy to peel off the skin.

4 ) In about 20 minutes, take out of the bowl. Peel skin off the bell peppers.

Voila! You’re done. I added this to my a pasta salad with broccoli, red onions and cheese.  This would also be good with cannellini beans or just mixed with feta for the simplest of salads.

Simple Recipe #9: Ripieni or Stuffed Bell Peppers

This is considered “simple” by my husband, while I would put it in the not-so-simple category.  It’s fairly quick to make but I wouldn’t make it on a weekday night after 7:30 p.m. (like he did).

Ingredients:

Red bell peppers (4)

White rice (enough to fill 4 bell peppers)

Capers

Eggs (3)

Tuna packed in olive oil (1 can)

Mexican sour cream (or a light type of cheese?)

Breadcrumbs

Extra virgin olive oil

Oregano, marjoram or other herbs

Recipe:

1 ) Slice the bell peppers in halves and take out stem and seeds. Drizzle with a bit of olive oil and salt. Bake in the oven until softened.  (When I asked my husband how long, he said “by eye”)

2 ) In the meantime, boil white rice. We had leftover rice, which we helped push this dish to the simple category.

3 ) Mix the steamed rice with tuna, chopped capers, Mexican cheese, herbs, eggs, and olive oil.  Salt and pepper to taste.

4 ) Stuff the baked bell peppers with the rice/cheese stuffing.  Sprinkle breadcrumbs on top, covering the top entirely. Bake for approximately 30 minutes.  Again, go by eye.

5 ) Let it cool before serving and eating.

A quick tip about ripieni: The next night, my husband used the same filling to make stuffed tomatoes.  He added parsley and bread soaked in mik, but otherwise the filling was pretty much the same. In other words, make a lot of filling! Ripieni keeps very well and actually tastes even better the next day. 

I also noticed that I have tons of recipes with red bell peppers. Not surprising since I do love them.  If you love these versatile vegetables, too, check out some past recipes that include red bell peppers:

Rosemary Chicken with Red Bell Peppers And Olives

This is a time-consuming yet simple recipe. By this, I mean that it requires a lot of time but it’s hard to make major mistakes. My husband wasn’t quite convinced that I could make it on my own even though I have made rosemary chicken and soy sauce chicken using a slightly different method. His technique is inspired by a Spanish cookbook and is much, much better so I’ll definitely copy it next time.

Ingredients:
Chicken drumsticks or thighs
Rosemary
Capers
Green olives
Garlic
Red Bell Peppers
Extra Virgin Olive Oil
White wine
Salt
Pepper

 1) Sauté the chicken with rosemary and olive oil in a skillet, browning both sides as much as possible.

2) Remove the chicken and cook sliced red bell peppers in the same skillet so that it absorbs the flavoring.

3) Put the chicken in a pan suitable for the oven.  Add in the red bell peppers, plus chopped olives, capers, fresh garlic, salt and pepper. Add in some white wine. Seal tightly with aluminum foil.

4) Bake for approximately 40 minutes.

The beauty of this dish is that you don’t have to constantly check and rotate the chicken. You also don’t have to worry about undercooking or overcooking it. Because the tight seal traps in moisture, the chicken will cook thoroughly without drying out.