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21 Simple, Quick, & Easy Meals
All tagged Bell Peppers
Roasted Red Pepper and Tomato Rice with Capers (Vegan, GF) is a flavor powerhouse, and could not be easier to make! Simply roast the peppers and tomatoes, toast and cook the brown rice with garlic, garnish with capers and spring onions and voila! Dinner (or the perfect side dish) is served 😊 This dish makes great leftovers and meal prep easy! It’s perfect for a quick lunch, since it can be enjoyed room temperature, cold, warm, or hot.
This might be one of my absolute favorite ways to eat vegetables! The Miso Pad Thai sauce alone is worth making- drizzle over greens or roasted vegetables- yum! Perfect for hot weather, this Raw Vegan Pad Thai will satisfy you for lunch or dinner while making you feel light and energized.
Serves: 2
Prep time: 10 minutes
Cooking time: 0 minutes
What (your ingredients):
Miso Pad Thai Sauce:
1 tsp ginger
1 tsp coconut aminos or soy sauce
1 tsp miso paste
¼ cup almond butter
3 medjool dates
Juice of ½ lemon
1 clove garlic
¼ cup warm water
Pad Thai:
2 large carrots
1 red bell pepper
2 medium zucchini, julienned
2 small English cucumbers, julienned
1 spring onion, sliced thinly
Toppings: sesame seeds, alfalfa sprouts, pinch of salt
How (your directions):
For the Miso Pad Thai Sauce, add all ingredients to a high-speed blender. Blend on high for 1 minute until smooth. Set aside while you prepare the Pad Thai ingredients.
Grate 2 large carrots and add to a large bowl. Thinly slice 1 red bell pepper and add to the carrots.
Using a vegetable peeler, julienne 2 zucchini. When it becomes difficult to julienne the zucchini, dice the remaining zucchini into small pieces. Add zucchini to the bowl.
Repeat the julienne process with 2 English cucumbers. Add cucumbers to the bowl.
Thinly slice 1 spring onion and add to the bowl.
Pour the Miso Pad Thai Sauce over the prepared vegetables. Toss gently until all ingredients are evenly coated in the sauce.
Serve immediately by diving the Pad Thai salad onto two plates. Top with sesame seeds, alfalfa sprouts, and a pinch of salt.
Tip: if preparing the Raw Vegan Pad Thai in advance, do not add the dressing, as the salt will pull out the water from the vegetables and make the salad soupy and watery. Dress salad with the Miso Pad Thai Sauce when ready to serve.
Enjoy!
Why (the science): Every vegetable has a different combination of antioxidants, vitamins, and minerals, so you’ll benefit from the array of colors in this salad!
This Easy Tomato and Bell Pepper Pasta Sauce is seriously the easiest and quickest pasta sauce ever. Chop some tomatoes and bell peppers, simmer, add a punch of flavor with pesto and-BOOM!-dinner is ready! Yep, that’s all it takes to make a dinner that doubles as a hot or cold pasta salad to take to work/school for lunch during the rest of the week 😊
Serves: 6
Prep time: 5 minutes
Cooking time: 25 minutes
What (your ingredients):
1 lb. short pasta
2 cups tomatoes, roughly chopped (I used yellow/red/orange cherry tomatoes and orange heirloom tomatoes)
1 yellow pepper, roughly chopped
1 orange pepper, roughly chopped
½ cup water
Pinch of salt
1 tablespoon pesto
How (your directions):
Bring a pot of water to a boil and salt to the salinity of the ocean (this ensures flavorful cooked pasta). Cook pasta according to pasta directions, then drain and set aside.
In a large saucepan, add tomatoes, peppers, a pinch of salt, and the ½ cup of water.
Bring to a boil, then cover and simmer for 20 minutes.
Remove lid and reduce liquid slightly for 5 minutes.
Transfer sauce to blender and add pesto. Blend on high until smooth, about 30 seconds.
Pour sauce back into the saucepan and mix pasta into sauce over low heat, to finish heating through.
Serve immediately! Also delicious cold for lunch 😊
Why (the science): Bell peppers are full of vitamin C, A, and folate! Not to mention, this Easy Tomato and Bell Pepper Pasta Sauce has ZERO sugar, a characteristic hard to find in most store-bought pasta sauces.
