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Vegetable and Fruit Juice
Drink

Vegetable and Fruit Juice

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place carrots into the feeding chute; insert the food pusher and gently guide carrots down the chute. Repeat with strawberries, tomato, bell pepper, apple, lime, and ginger. Turn off the juicer.
  2. 2 Stir juice in the collection container and serve.

By Alice Yuko Shikina

Hot Chocolate - South American Style
Drink

Hot Chocolate - South American Style

4.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a saucepan over low heat, stir together the sugar, cocoa powder and chili powder. Cook and stir for 5 minutes. Add water and bell pepper strips, and mix well. Bring to a simmer, and stir in milk. When the mixture is heated to your liking, remove the pepper strips with a slotted spoon. Add cherry brandy if using, and serve.

By Fawn1N

Chef John's "Sunset" Michelada
Drink American

Chef John's "Sunset" Michelada

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
  2. 2 Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
  3. 3 Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

By John Mitzewich

West African Peanut Soup
Soup African

West African Peanut Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  4. 4 Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.

By PIETOGO

Nigerian Suya
Dinner African

Nigerian Suya

4.0

Prep
25 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
  2. 2 Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
  5. 5 Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

By Slappo

Moroccan Shrimp Stew
Dinner African

Moroccan Shrimp Stew

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
  2. 2 Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
  3. 3 Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

By CookingWithShelia

African Pompano Fish Stew
Dinner African

African Pompano Fish Stew

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix seafood seasoning and ground yellow pepper together in a small bowl. Place tomato paste in another bowl and mix in 1/2 of the seasoning mixture; set aside.
  3. 3 Clean fish and pat dry. Season both sides with the remaining seasoning mixture. Place on the prepared baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes.
  5. 5 Meanwhile, heat oil in a Dutch oven. Add onion, carrots, bell peppers, sweet potato, and garlic. Stir well and cook until vegetables begin to soften 3 to 5 minutes. Stir in the reserved tomato paste mixture until well combined.
  6. 6 Add diced tomatoes and juice; stir well. Stir in seafood stock. Lower heat, cover with a lid, and simmer until sweet potatoes are soft, but not mushy, 5 to 8 minutes.
  7. 7 Add fish to the pot. Put the lid back on and simmer for 5 minutes. Taste and adjust seasoning if needed.

By CookingWithShelia

Instant Pot Paleo and Keto Egg Shakshuka with Kale
Breakfast African

Instant Pot Paleo and Keto Egg Shakshuka with Kale

4.8

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
  2. 2 Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.

By Fioa

Spanish Moroccan Fish
Dinner African

Spanish Moroccan Fish

4.4

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
  2. 2 Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

By Hanna R

Moroccan Potato Casserole
Dinner African

Moroccan Potato Casserole

3.8

Prep
40 min
Cook
65 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
  3. 3 In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
  4. 4 Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

By NIBLETS

Marrakesh Vegetable Curry
Dinner African

Marrakesh Vegetable Curry

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  2. 2 In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
  3. 3 Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
  4. 4 Add spinach to pot and cook for 5 more minutes. Serve!

By NIBLETS

Vegan African Peanut Stew in the Instant Pot
Dinner African

Vegan African Peanut Stew in the Instant Pot

4.5

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.
  3. 3 Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.
  4. 4 Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
  6. 6 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.

By Dea

25-Minute Tunisian Vegetable Couscous
Dinner African

25-Minute Tunisian Vegetable Couscous

4.1

Prep
12 min
Cook
13 min
Total
25 min

Instructions

  1. 1 Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
  2. 2 Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
  3. 3 Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

By girlandagun

West African-Style Peanut Stew with Chicken
Dinner African

West African-Style Peanut Stew with Chicken

4.8

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Season chicken with 1/2 teaspoon salt and black pepper.
  2. 2 Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1/2 of the chicken; cook and stir until no longer pink, 2 to 3 minutes; transfer to a plate. Add 1 tablespoon oil to the pot and cook remaining chicken; add to chicken on the plate. Cover and set aside.
  3. 3 Add remaining 1 tablespoon oil to the pot. Reduce the heat to medium; add onion and cook until softened, about 3 minutes. Add garlic, ginger, coriander, remaining 1/2 teaspoon salt, cumin, turmeric, and cinnamon; cook and stir until fragrant, about 30 seconds.
  4. 4 Stir in broth, undrained tomatoes, sweet potato, collard greens, and bell peppers; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 minutes.
  5. 5 Return chicken and accumulated juices to the pot; return to a boil. Stir in peanut butter, then simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

By Ellie Krieger

Moroccan Sweet Potato Stew
Dinner African

Moroccan Sweet Potato Stew

4.2

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
  2. 2 Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
  3. 3 Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

By Carrie Sublett

One-Pot Moroccan Shrimp Tagine
Dinner African

One-Pot Moroccan Shrimp Tagine

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
  2. 2 Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

By SunnyDaysNora

Shelia's Chicken Yassa
Dinner African

Shelia's Chicken Yassa

5.0

Prep
40 min
Cook
60 min
Total
580 min

Instructions

  1. 1 Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
  2. 2 Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
  3. 3 Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
  4. 4 Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
  5. 5 Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
  6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Arrange grilled chicken over vegetables in the skillet.
  8. 8 Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.

By CookingWithShelia

Easy Roasted Peppers
Dinner American

Easy Roasted Peppers

4.6

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
  2. 2 Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan.
  3. 3 Place skin-side up in a large rimmed baking pan.
  4. 4 Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.
  5. 5 Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.
  6. 6 Peel and discard skins.
  7. 7 Enjoy!

By Heather Fantasia

Roasted Red Pepper Dressing

Roasted Red Pepper Dressing

4.4

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella

Grilled Italian Sausage
Dinner American

Grilled Italian Sausage

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a cast-iron skillet over medium-high heat. Add sausage; cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into center reads at least 160 degrees F (70 degrees C), about 10 minutes. Transfer sausage to a plate, leaving drippings in the skillet.
  2. 2 Cook and stir onions and bell pepper in the same skillet until brown and tender, 5 to 10 minutes. Transfer to the plate with sausage.

By Diane Felico

Red Pepper Soup with Feta Cheese
European

Red Pepper Soup with Feta Cheese

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
  2. 2 Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
  3. 3 Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

By AMYGANYO

Red and Green Christmas Jalapeno Jelly
Side Dish American

Red and Green Christmas Jalapeno Jelly

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
  2. 2 In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
  3. 3 Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
  4. 4 Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
  5. 5 Enjoy!

By MARBALET

Indian Relish
Appetizer Indian

Indian Relish

4.7

Prep
5 min
Cook
30 min
Total
275 min

Instructions

  1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
  2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Red Bell Pepper Coulis
Side Dish

Red Bell Pepper Coulis

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
  2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Nutritious Lentil Salad
Lunch

Nutritious Lentil Salad

3.8

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
  2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Italian Spinach Cheese Pie
Dinner

Italian Spinach Cheese Pie

4.4

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
  2. 2 In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
  3. 3 Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

By CANDLELADY9AH