Tuesday, September 15, 2020

GREEN BELL PEPPERS—A REALLY GOOD THING

 

By Linda Lee Greene, Author & Artist

 

A gift from a friend, ten shiny and beautiful green bell peppers beckon me from my kitchen counter, a boon in this troubling time of Covid-19. “What are you going to do with us?” the peppers inquire in chorus. “You know, stuffed isn’t the only recipe for which we are prized.”

 

“That’s really good news since I’ve cut rice from my grain-free, sugar-free diet.” I reply. “Enlighten me, pray!”

 

“Our pleasure,” they reply. “But first, let us tell you a little about green bell peppers, which you might or might not know. Of course, we are low in calories and are rich in vitamins. For instance, we provide Vitamin C in an amount of 95.7 mg, which meets a daily value of 159%; Vitamin K in an amount of 8.8 mcg, which meets a daily value of 11%; and Vitamin B6 in an amount of .3 mg, which meets a daily value of 13%. Here is a recipe we think you will enjoy and come back to for more and more.”

 

·         1 pound sweet potatoes (1 large or 3 small)

·         5 tablespoons olive oil, divided

·         2 green bell peppers. If a milder tasting dish is preferred, use yellow and red bell peppers

·         1 red onion

·         8 oz. sliced red radishes

·         24 ounces riced cauliflower – or small cauliflower florets

·         8 large eggs – or convert to Vegan by substituting eggs with 2 cans black beans (drained)

·         4 handfuls mixed greens in bag

·         salsa, for the garnish

·         1 avocado, for the garnish

·         1 lime, for the garnish

·         garlic powder

·         dried oregano

·         chili powder

·         cumin

·         kosher salt

 

Bake the sweet potatoes: Preheat to 375F. Wash sweet potatoes and remove any bad spots (but leave the skin on). Grate the sweet potatoes with large side of a box grater onto parchment lined baking sheet. Spread out, sprinkle top with 2 tablespoons olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 3/4 teaspoon kosher salt. Bake for 25 to 30 minutes until browned on the edges but still soft.

 

Sauté the peppers, onions and radishes, all thinly sliced: In a large skillet, heat 1 tablespoon olive oil over high heat. Add the peppers, onions and radishes with 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Sauté the veggies for about 5 minutes, or until slightly tender and blackened. Stir occasionally.

 

Heat the cauliflower rice: Remove the peppers, onions and radishes from the skillet and place into a bowl. In the same skillet (no need to wipe it out), reduce the heat to medium and add another 1 tablespoon of olive oil to pan. Cook cauliflower rice with 3/4 teaspoon kosher salt until warmed through. Remove the cauliflower rice into a bowl and wipe out the skillet to remove the cauliflower bits.

 

Make the eggs: In a medium bowl, whisk together the eggs with 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 3/4 teaspoon kosher salt. (This may seem like a lot of seasoning but it’s intentional: it makes the meatiest, most delicious eggs) In the same skillet, heat 1 tablespoon olive oil. Add the eggs and cook over medium low heat, scraping as eggs harden, about 4 minutes. Or, substitute the eggs with 2 cans of drained black beans.

 

Assemble the burrito bowl: chop the avocado; serve with mixed greens, avocado, and salsa. Squeeze in lime juice, add lime wedges, and serve.



Image: GEORGE’S GREEN BELL PEPPERS, acrylic painting by Linda Lee Greene

5.0 out of 5 stars Trying Times

GUARDIANS AND OTHER ANGELS by Linda Lee Greene…”is a story about two families living in Southern Ohio during the Great Depression and the beginning of WW11. As we all well now there was much heartache, sadness, death and loneliness during these trying times. The author does an amazing job of intertwining fact and fiction as she takes us on a journey through her ancestors experiences and her own, sharing her past with letters from her ancestors. I would like to thank the author for her exquisite descriptions of the various landscapes which painted such a vivid picture in my mind creating a feeling of peace and tranquility. This story brings to life family spirit. It reminds us of the strong bond and connection that is shared through good times and bad. It is a story that I highly recommend.”

Purchase Link of GUARDIANS AND OTHER ANGELS: http://goo.gl/imUwKO

Linda Lee Greene would welcome contact from readers at the following:

www.gallery-llgreene.com - Online Art Gallery

http://Ingoodcompanyohio.blogspot.com - Blog URL

 https://twitter.com/LLGreeneAuthor - Twitter URL

 https://www.amazon.com/author/lindaleegreene - Amazon Author’s Page

 https://www.facebook.com/#!/LindaLeeGreeneAuthor - Facebook Timeline Page

 https://www.facebook.com/LindaLeeGreeneAuthor/  - Facebook Fan/Author Page

 llgreene13@yahoo.com - Primary Email Address

8 comments:

  1. Wonderful and healthy recipe, Linda. I'd really miss rice from my diet, so I applaud your discipline. Be well, my friend!

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    1. I miss rice, too, Sharon. I am so glad you are impressed with my recipe. Stay safe and well.

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  2. I'll try this. Sounds good. I'm vegan, so I'll use the black beans instead of the eggs. Thanks.

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    1. I use the black beans too, Pamela. Enjoy and thanks for commenting. Stay safe and well.

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  3. I love peppers and thanks for veganising the recipe.

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    Replies
    1. You are so welcome, Carol. Thanks for stopping by. Stay safe and well.

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  4. This sounds very tasty. I love sweet potatoes and green peppers

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