Tagged as: bell pepper

Cabbage Slaw

Developed by John Ash of EatingWell.com Servings: 4 Serving size: ½ cup   2 cups finely shredded green cabbage ½ cup thinly sliced red bell pepper ⅓ cup thinly sliced red onion 2 tablespoons seasoned rice vinegar 2 tablespoons extra-virgin olive oil ¼ teaspoon salt ⅛ teaspoon freshly ground pepper

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Broccoli and Pepper Stir Fry

Recipe by Dawn Perry of RealSimple.com   Servings: 4   1 tablespoon canola oil 1 tablespoon grated fresh ginger 1 bell pepper, chopped 1 bunch broccoli, cut into florets (6 cups) 1 bunch scallions, sliced 1/4 cup hoisin sauce 1 tablespoon toasted sesame seeds   Cooking instructions: In a large

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Colorful Southwestern Bean Salad

Developed by the Healthy Kids Today, Prevent Cancer Tomorrow campaign   Servings: 6   1 can (about 15 oz) no-salt-added black beans 1 cup no-salt-added canned corn kernels 1 cup chopped green, red, or yellow bell pepper 1 cup chopped carrot 3/4 cup mild tomato salsa 1 T olive oil

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