Peppers Recipes

1.  Red Pepper Vinaigrette

 Ingredients

• 1 red bell pepper, seeded and cubed
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 2 tablespoons honey
• 1 pinch salt
• 1 pinch ground black pepper

Directions

1. Place bell pepper, vinegar, olive oil, honey, salt, and black pepper into a blender. Puree until smooth.

2.  Unstuffed Peppers

Ingredients

• 1 pound ground beef
• 1 (26 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
• 2 large green and/or red sweet peppers, coarsely chopped
• 1 1/4 cups water
• 1 cup instant rice

Directions

1. In 12-inch nonstick skillet, brown ground beef; drain, if desired. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to medium-low and cook covered 20 minutes or until liquid is absorbed and rice is tender.

3.  Pepper Slaw

Ingredients

• 1 medium head green cabbage, shredded
• 2 green bell peppers, diced
• salt to taste
• 1 cup vinegar
• 1 1/2 cups sugar
• 2 tablespoons celery seed

Directions

1. Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
2. Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

3.  Hot Spinach Red Pepper Dip

Ingredients

• 1 cup water
• 1 cup diced red bell pepper
• 1/2 cup thawed frozen chopped spinach
• 1 (8 ounce) package cream cheese
• 2 tablespoons milk
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 pinch freshly ground black pepper
• 1 tablespoon finely diced red bell pepper

Directions

1. Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.
2. Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.
3. Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.