Yellow Bell Pepper Sauce Recipes

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

YELLOW BELL PEPPER SAUCE RECIPE

Steps:

• Cut peppers into small pieces and place in blender jar. Add juices from peppers. Process until chopped. In small saucepan, heat shallot and garlic in white wine over medium heat a few minutes or until garlic is softened. Add to blender and blend with peppers until smooth. Add lemon juice, broth, cornstarch and cream cheese, and blend on high to mix well. Pour blended mixture into a small saucepan over medium heat and stir constantly 3 to 4 minutes or until sauce is thickened and hot. Season with salt and pepper. If sauce is not completely smooth, blend again. Use as directed.

STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE

Steps:

• Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
• Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
• Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
• Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.

BEEF WITH YELLOW BELL PEPPERS AND BLACK BEAN SAUCE

Steps:

• Heat oil in a nonstick saute pan over a high heat until hot. Add the black bean sauce and stir-fry for a few seconds; then add the sliced beef and stir-fry for about 1 minute until half-cooled.
• Mix in the chili, onion, and yellow bell peppers and stir-fry for about 1 - 2 minutes.
• Add the hot stock and bring to a boil.
• Slowly stir in the cornstarch paste until the sauce has thickened and become transparent. Serve immediately.
• Healthy Tip: Lean beef, such as fillet and round steak, is an excellent source of irod, which is needed for healthy blood. Trimming excess visible fat ensures that this dish is low in fat.