Confetti Bell Peppers Recipes

CUMIN CONFETTI RICE

Steps:

• Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook garlic, onions and bell peppers in broth 5 to 8 minutes, stirring frequently, until bell peppers are tender.
• Stir in remaining ingredients; cook until hot.

CONFETTI CREAMED CORN

Steps:

• In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
• Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

CONFETTI STUFFED BELL PEPPERS

Steps:

• Slice off the top of each bell pepper; use a spoon to scoop out the seeds and membranes.
• Put the peppers, open side up, in an 8-inch square casserole dish that has a lid.
• Pour 2 cups of water into the casserole (do not get any water inside the pepper cavities).
• Microwave the peppers, covered, on HIGH, for about 5 minutes or until the peppers are crisp-tender.
• Place a large nonstick skillet over high heat--let skillet get heated.
• Add in ground beef and chopped onion; cook until meat is browned, stir and break up meat as you cook.
• Add in the corn, rice, and tomatoes; stir to combine.
• Add in the worcestershire sauce, basil, garlic, powder, and pepper to taste.
• Stir and cook about 2 minutes or until the corn and rice are heated through.
• Stir in 2/3 cup cheddar cheese and remove from heat.
• Remove peppers from dish using a slotted spoon; drain off any water.
• Pour all water out of the dish.
• Fill the peppers with stuffing and return them to the casserole dish.
• Spoon any remaining stuffing around the peppers.
• Sprinkle the remaining cheese over all.
• Microwave the peppers, uncovered, on high, for about 1 minute or until the cheese melts.

ZUCCHINI AND BELL PEPPER CONFETTI

Steps:

• Quarter zucchini lengthwise. Cut off and discard seed portion in center of each zucchini spear. Cut zucchini into 1/2-inch cubes.
• Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make a drop of water scatter over surface. Add olive oil and heat until oil is hot but not smoking. Sauté zucchini and bell peppers with salt and pepper to taste, stirring, until just tender and beginning to turn golden, about 7 minutes.

CEVICHE WITH CONFETTI PEPPERS

Steps:

• Cut the flounder into half-inch dice. Mix the fish with the lime juice in a glass or ceramic bowl. Cover and refrigerate for eight to 12 hours.
• Drain any excess liquid from the fish. Mix with the remaining ingredients, seasoning carefully to taste. Refrigerate until ready to serve.

CONFETTI RICE

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

POTATOES WITH BELL PEPPER CONFETTI

Steps:

• 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Heat the oil and ghee in a large nonstick wok or skillet over medium-high heat and add the cumin seeds and black pepper they should sizzle immediately on contact with the hot oil. Quickly add the remaining spices and salt, then mix in the potatoes. Cook, turning as needed, until golden, 3 to 5 minutes. 3. Reduce the heat to medium, add the cilantro and bell peppers, cover, and cook, stirring occasionally, 3 to 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CONFETTI BELL PEPPERS

Steps:

• Preheat the broiler. Set peppers on a baking sheet. Broil as close to the heat as possible, turning, until skins blister evenly, 6-8 minutes.
• Transfer peppers to a bag and seal. Let steam for 10 minutes.
• When cool enough to handle, peel and seed peppers under running water. Set in a colander to drain.
• Finely dice peppers and place in a serving bowl. Mix with olive oil, garlic, cumin, salt, pepper and lemon juice. Serve chilled.