Bell Pepper Rajas Recipes

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BELL PEPPER RAJAS



Bell Pepper Rajas image

Top green, red and yellow bell peppers with cheese, olives and crushed red pepper for an appetizer that's bursting with color and flavor.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 8m

Yield 6

Number Of Ingredients 6

1/2 green bell pepper, seeded and cut into 6 strips
1/2 red bell pepper, seeded and cut into 6 strips
1/2 yellow bell pepper, seeded and cut into 6 strips
3/4 cup shredded Monterey Jack cheese (3 ounces)
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper

Steps:

  • Cut bell pepper strips crosswise in half. Arrange close together in ungreased broilerproof pie pan, 9x1 1/4 inches, or round pan, 9x2 inches. Sprinkle with cheese, olives and red pepper.
  • Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat about 3 minutes or until cheese is melted.

Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 115 mg

BELL PEPPER RAJAS



Bell Pepper Rajas image

I adopted this recipe. I found 9 baby sweet red, yellow, & orange peppers which I just cut in half seeded and stuffed. The peppers are very sweet and the cheese gives this a nice kick. Meanwhile the olives give this appetizer a nice saltiness.

Provided by Rita1652

Categories     Mexican

Time 13m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 green bell pepper (Peppers should be seeded and cut into 6 strips each.)
1/2 red bell pepper (Peppers should be seeded and cut into 6 strips each.)
1/2 yellow bell pepper (Peppers should be seeded and cut into 6 strips each.)
3/4 cup monterey jack cheese, shredded
2 tablespoons ripe olives, Chopped
1/4 teaspoon red pepper, crushed

Steps:

  • Cut bell pepper strips crosswise into halves.
  • Arrange in ungreased broiler proof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches.
  • Sprinkle with cheese, olives and red pepper.
  • Set oven control to broil.
  • Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

RAJAS



Rajas image

Provided by Reed Hearon

Categories     Condiment/Spread     Onion     Pepper     Low Cal     Low/No Sugar     Grill     Grill/Barbecue

Yield Serves 4

Number Of Ingredients 8

1 medium white onion, sliced 1/2 inch thick
1 tablespoon olive oil
4 poblano chiles*
1 fresh jalapeño chile
2 red bell peppers
1 garlic clove, unpeeled
1/4 teaspoon dried Mexican oregano*
available at Mexican markets.

Steps:

  • Prepare grill.
  • Secure each onion slice horizontally with a wooden pick and brush both sides with oil. Season onion slices with salt and pepper and grill with chiles and bell peppers on an oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until soft and charred, about 20 minutes. Wearing rubber gloves, peel, seed, and devein chiles. Peel bell peppers and discard seeds and ribs. Cut chiles and bell peppers into strips.
  • Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic, turning it occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skin.
  • In a small heavy skillet dry-roast oregano over moderate heat until fragrant and beginning to brown, shaking skillet occasionally, about 2 minutes. In a bowl mash together oregano, garlic, and salt to taste. Add onion slices, separated into rings, chiles, and bell peppers and toss to combine well.

BELL PEPPER RAJAS RECIPE



Bell Pepper Rajas Recipe image

Provided by á-170456

Number Of Ingredients 6

1/2 green bell pepper seeded, and cut into 6 strips
1/2 red bell pepper seeded, and cut into 6 strips
1/2 yellow bell pepper seeded, and cut into 6 strips
3/4 cup shredded Monterey Jack cheese - (3 oz)
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper

Steps:

  • Cut bell pepper strips crosswise in half. Arrange close together in ungreased broiler-proof pie pan, 9 by 1 1/4 inches, or round pan, 9 by 2 inches. Sprinkle with cheese, olives and red pepper. Set oven control to Broil. Broil peppers with tops 3 to 4 inches from heat about 3 minutes or until cheese is melted. This recipe yields 6 appetizer servings.

SPICED CHICKEN BREASTS WITH POBLANO AND BELL PEPPER RAJAS



Spiced Chicken Breasts with Poblano and Bell Pepper Rajas image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Bell Pepper     Hot Pepper     Cilantro     Chile Pepper     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon coriander seeds, cracked
1 teaspoon ground cumin
4 skinless boneless chicken breast halves
2 tablespoons olive oil, divided
2 red and/or yellow bell peppers, cut into 11/2x1/4-inch strips
1 large fresh poblano chile, cut into 1 1/2 x 1/4-inch strips
1 medium red onion, halved, sliced 1/4 inch thick
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro

Steps:

  • Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; sauté until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.
  • Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.

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