Bell Pepp
6 recipes found
Sheet-Pan Ratatouille With Crispy Chickpeas
This colorful, vegetable-filled dish has all the flavors of ratatouille but requires a lot less work to get there. Instead of standing at the stove to cook the eggplant, zucchini, tomatoes and peppers individually, they’re roasted all together on a sheet pan until they caramelize and collapse, turning silky and sweet. Spiced chickpeas are added to the oven halfway through cooking, giving them a chance to crisp up. Sprinkled onto the vegetables just before serving, they add protein and a delightful crunch.
Nashif Rubian (Tamarind-Tomato Shrimp)
This richly sauced, tangy shrimp recipe from Bahrain is characteristic of the island’s love for dishes that are well-spiced, herb-heavy and slightly sour. “Nashif rubian” means “dry shrimp” in Arabic, referring to the sauce that gets cooked down until thick and rich. Traditionally, nashif rubian is scooped up with Arabic khobez (or flatbread), but some fluffy white rice will also do well to soak up the flavorful sauce. If you like spice, then finely chop up the green chiles rather than adding them whole. It is well worth sourcing tamarind pulp for this recipe, which you can find sold in blocks at most South Asian grocery stores.
Chakalaka (South African Vegetable Relish)
Chakalaka is an easy way to make the best of seasonal ingredients. A versatile dish, forgiving in all the right ways, this quick South African staple is hearty on its own, yet it can accompany almost anything, and can last for 10 days in the fridge. But all that generosity comes with some constraint: Balancing flavors here is a discovery, as you figure out how to adjust ingredients to your preference. Typically served with grilled meats or fish, it can be an easy way to have vegetables with every meal. Serve on toast, alongside a jammy egg, over pita with hummus or enjoy spoonfuls in a bowl by itself.
Bratwurst With Caramelized Onions and Chakalaka
In this recipe for pan-seared bratwurst with spiced caramelized onions, the real star of the show is the topping of chakalaka. A popular South African condiment often served with grilled meats or fish, chakalaka can be an easy way to have vegetables with every meal. Start with a hot skillet large enough to get a nice sear on the sausages and the onions, and with a quick assembly and ease, a clever meal awaits.
Sheet-Pan Shrimp Tikka
This quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. Bell peppers and onions add sweetness and a bit of crunch, while a final blast under the broiler gives everything a slight char. Serve with warm naan, roti or fluffy basmati rice and a cooling raita for a complete meal.
Scrambled Eggs With Peppers, Tomatoes and Potatoes
I’ve always been partial to creamy, slow-cooked scrambled eggs, but for this week’s dishes I found that I preferred larger curds, cooked at medium heat rather than very low heat. If you prefer a creamier curd, just reduce the heat before you add the beaten eggs to the pan, and stir the mixture slowly until the eggs are set. These Tunisian-inspired eggs make a satisfying one-dish meal. The eggs are spiced with cayenne or harissa, ground caraway and coriander.