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Peppers

Peppers are a great addition to many dishes, and the star of stuffed peppers.  Peppers are low in calories. They are an excellent source of vitamin C, and a good source of dietary fibre, vitamins A,K and B6.  Peppers are native to Mexico, Central America, and northern South America..

 

Fresh and Easy Vietnamese Noodle Salad

serves: 3-4

 

Ingredients

6 ounces thin Asian vermicelli noodles such as rice stick or mung bean
1 carrots, shredded
1 cucumbers, seeded and shredded
2 green onion, chopped
1 green pepper, sliced very thinly in strips
3/4 cup fresh bean sprouts (optional)
1/4 cup chopped cilantro
1/4 cup fish sauce (or soy sauce)
1/4 cup seasoned rice vinegar
1 tablespoons sugar
1 cloves garlic, pressed or minced
Pinch of crushed red pepper
½ a Lime
Instructions

Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain well, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts, green pepper and chopped cilantro to the noodles.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce (or soy), rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

Adapted from https://www.foodiecrush.com/easy-vietnamese-noodle-salad/

 

Easy Veggie Fajitas

Serves: 2-3

 

Ingredients:

1 cup sliced mushrooms

1 pepper

1-2 carrots

1 small zucchini

1 onion

2 teaspoons chili powder (Mexican chili powder is  best if you can find it)

1 teaspoon cumin

½ teaspoon smoked paprika (optional)

¼ cup oil

Squeeze of lemon (optional)

Flour tortillas

 

Instructions:

Slice all vegetables thinly (especially the carrots).  Put in large bowl, and toss with oil and spices.  Sauté in a single layer in a large frying pan starting with the carrots and onions, or roast in the oven on a sheet pan, until tender but still firm.

When ready, squeeze a bit of lemon over top. Adjust seasoning to taste. Serve hot, wrapped in flour tortillas. Guacamole and sour cream are tasty additions. Fajita mix can also be served over rice or quinoa.

*If adding meat, thinly slice and sauté with carrots and onions

*Adjust vegetable variety and amounts to personal taste.

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