Purple Pepper Salad

Purple Pepper Salad
Prep Time: 15 min    Cook Time: 0 min    Ready In: 15 min
Serving Size: 6


I was shopping and came across some purple bell peppers. I couldn't resist, so I brought a couple home to try out. Compare to the yellow and red bell peppers, purple ones do not have as much water content, but it is definitely still worth a try!


INGREDIENTS

2 Purple Peppers
1 Can Black Beans
1 Can Corn
1 Cucumber
4 Tomatoes
8 Springs of Parsley
1 Tsp Salt
2 Tbs Olive Oil



DIRECTIONS

Dice peppers, tomatoes and cucumber into large cubes. Rinse black beans under cold water. Drain corn, and finely chop parsley.

Add all of the ingredients into a bowl and mix well.

Peppers & Scallops

Peppers & Scallops
Prep Time: 5 min      Cook Time: 10 min    Ready In: 15 min
Serving Size: 2


INGREDIENTS

1 Yellow Pepper
1 Red Pepper
6 Large Scallops
1 Clove Garlic
Salt & Ground Black Pepper to taste
1 Tbs Olive Oil


DIRECTIONS

Defrost scallops if frozen. Cube yellow and red pepper.
Bring frying pan to medium heat and add in oil and finely chopped garlic.
Sautee yellow and red pepper for 5 mintues. Pour pepper into a serving plate.
Sautee scallops with the same pan, about one minute each side and return pepper to pan.
Add in salt and ground pepper.

Serve immediately!

Stuffed Bell Pepper

Stuffed Bell Pepper
Prep Time: 10 min      Cook Time: 25 min       Ready In: 35 min
Serving Size: 2


INGREDIENTS
2 Large Bell Pepper (Orange, Yellow, Red or Green)
1/4 Onion Finely Diced
1/4 Zzucchini Finely Diced
4 Mushrooms Finely Diced
2 Tbs Raisin
1 Cup of 5 Minute Rice
1 Cup of Hot Water
1/4 Tsp Saffron
1/4 Tsp Cumin
1/4 Tsp Curry Powder
1/2 Tsp Salt
1/4 Tsp Hot Pepper Flakes
4 Springs of Parsley
1 Tbs Vegetable Oil



DIRECTIONS

Pre heat oven to 450 degrees.

In a medium size bowl, combine hot water and saffron together. Let the saffron sit in water for 5 minutes. Add in rice to the bowl and microwave for 3 minutes.

Stir the rice and add in onion, zucchini, mushroom, raisin, cumin, curry, salt and pepper flakes.

Cut the top off the bell pepper and take out the seeds. Fill the pepper with the rice mix with a spoon and pack the rice down.

Rub oil onto the outside of the pepper and place pepper into the oven for 20 minutes.

Take out the pepper and let cool for 5 minutes before serving.