• Liz Talley - Urban Graze

Three Ideas: Green Peppers for Breakfast, Lunch & Dinner

1. Breakfast Hash

  • Saute 1/4 c. diced onion, and 1/4 c. diced green pepper with 1 Tbsp. olive oil in a skillet, (or bacon grease) until slightly softened and aromatic. Remove veggies and set aside.

  • Add 1 Tbsp. olive oil and 2 c. cooked 1/2” potato cubes to the skillet; turn heat to med-high and brown the potatoes on all sides, stirring only occasionally as needed.

  • Put the onion and green pepper back into the skillet (+more items if you wish- a handful of rough-torn spinach, chard, kale, or other greens, crumbled bacon, 3-4 quartered cherry tomatoes), warm through and serve. (with a fried egg is good)

2. Lunchtime Veggie Sub

  • Slice a baguette in half lengthwise and spread both sides with mayo, mustard, relish, aoli, avocado, etc. Layer the bottom half with slices of pepper, onion, shredded carrot, tomato, cucumber, pickle, lettuce, sliced turkey, minced herbs, whatever you like and have on hand. Drizzle with a splash of red wine vinegar and season with salt and pepper.

  • Close the sandwich and slice into individual sized subs.

3. Have some leftover grilled steak or chicken? Fajitas for Dinner!

  • Saute strips of pepper and onion, and a little minced garlic in 1 Tbsp. olive oil for 2-3 minutes.

  • Add more items if you wish- minced parsley or cilantro, and chopped radish, and fajita seasoning spices of your choice. Fajita seasoning mixes usually include chili, cayenne, onion, and garlic powder, paprika, and cumin.

  • Cut steak or chicken into strips, add to the saute pan with the sautéed veggies, stir and warm.

  • Roll into whole wheat tortillas that you’ve spread with mashed avocado that has a squeeze of lime.

Recipe created or adapted by Liz Talley, Urban Graze

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#breakfast #lunch #entree


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