69 bowl corn pepper Recipes

frozen whole kernel corn, thawed and drained, cooked shrimp , cut into 1/2 inch pieces, chopped green pepper, chopped red onion, chopped fresh cilantro, jalapeno pepper, seeded and finely chopped, olive oil, balsamic vinegar, tortilla chips , preferably the bowl shaped ones

fro the bread bowl, bread loaf (choose s that are heavy) recommended type: pumpernickel, corn rye or sourdough., jalapeno pepper diced, lean ground sirloin, olive oil, yellow onions chopped ( about 2 cups ), bell pepper, chopped ( about 1 cup ), chili powder, whole tomatoes, no-salt added tomato paste, red kidney beans, drained and rinsed, whole kernel corn, drained

chicken breasts, cooked, chopped, cream of chicken soup (or pepper jack soup), sour cream, green pepper, cored, seeded, chopped, roasted red peppers , strips or 1/2 cup pimiento, pieces, ortega mild green chilies, chopped, frito corn chips, colby-monterey jack cheese, shredded, pam cooking spray

olive oil, fresh lime juice, red wine vinegar, garlic clove, minced, ground cumin, dried oregano, salt, sugar, black pepper, black beans, rinsed and drained, fresh corn kernels (grilled or 1 can corn), red onion, chopped, tomato, diced, sweet red pepper, chopped, jalapenos, seeded-and finely chopped, fresh cilantro (i like to mix all three) or 1/4 cup fresh parsley (i like to mix all three) or 1/4 cup fresh basil, finely chopped (i like to mix all three)

broiler-fryer chickens, cut into 8 serving pieces, salt, black pepper, unsalted butter, white onion, finely chopped, dried oregano, crumbled, russet potatoes (baking), chicken broth, water, yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water, ears corn , cut crosswise into 1-inch pieces, chopped fresh cilantro leaves, heavy cream, drained capers, avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

shredded carrots, cooked rice, eggs, beaten, diced velveeta cheese (american cheese), grated parmesan cheese, cream-style corn, milk or 1/4 cup half-and-half cream, butter, melted, onion chopped onion, seasoning salt (to taste, or use white salt), black pepper (to taste)

cooked kidney bean, cooked with salt, frozen corn, mung bean sprouts (i use a mixture of different sprouts), salsa (i use a mild variety), ground cumin, paprika, salt and pepper (to taste), water, parmesan cheese (optional)

paprika, chili powder (ancho or chipotle works great), cumin, cayenne pepper (to taste), salt and pepper, olive oil, tilapia fillets (can sub trout), minced garlic clove, sweet corn (fresh or frozen ), red onion, diced, red pepper, diced, black beans, drained and rinsed, white rice or 2 cups brown rice, cooked, fresh cilantro, jalapeno pepper, avocado (a must have), shredded cheese, sour cream, pico de gallo, crushed taco chips, lime juice

vegetable oil, chicken breasts, cubed, salt and pepper, onion, diced, garlic cloves, minced, green bell pepper, diced, red bell pepper, diced, corn, drained, diced tomatoes and green chilies, undrained, black beans, rinsed and drained, chili powder, paprika, dried chipotle powder, salt and pepper, white rice, cooked (cooked ) or 2 cups brown rice (cooked), shredded cheese (for topping ), sour cream (for topping ), tortilla chips (optional) or warmed flour tortilla (optional)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

corn kernels, yellow bell pepper, washed,halved,de-seeded and diced into 1 cm sized piece (optional), green bell peppers, washed,halved,de-seeded and diced into 1 cm sized piece, pineapple, drained,if using tinned,cut into 1 cm size pieces, tomatoes, washed,quartered,de-seeded and diced into 1 cm size pieces, green chili, washed and chopped, whole black peppercorns, crushed, fresh mint leaves, cleaned,washed and chopped, salt, lemon juice

diced bacon or 2 tbsp olive oil, onions , chopped - i like a mild vidalia onion, garlic, minced, chicken broth low salt, ground coriander, lime juice, cumin or more ( i tend to use more because i like cumin a lot), marjoram, red pepper flakes, red pepper sauce or more depending on how hot you want this to be! (i bet i use at least 2 tsp), salt, creamed white corn, undrained, great northern beans or navy beans, drained, diced green chilies, chopped cooked chicken breast or, whole breast and 4 thighs, raw

corn oil, melted butter, onion powder, garlic powder, ground cumin, lemon juice (can sub lime juice), chicken, halved (or equivalent boneless, skinless chicken breasts if desired), salt, pepper, vegetable oil, whole serrano chili, serrano chili, ground (can sub ancho or chipotle chile), pinto beans, water, sliced green onion, stewed tomatoes, chicken broth, uncooked long-grain white rice, butter, chili powder, oregano, garlic salt, fresh tomato, chopped, onion, chopped, minced fresh cilantro, shredded cheddar cheese

oil (for frying , i use olive oil), chopped sweet red pepper, chopped green pepper, carrots, peeled or scrubbed,sliced thin, stalks celery, sliced thin, onion, chopped, garlic, minced, lean ground turkey , ground chicken or 1 lb ground beef, diced tomatoes, frozen corn or 3/4 cup canned corn, chili powder, salt, ground cumin, dried oregano, pepper, white kidney beans or 1 (19 oz) can red kidney beans (drained and rinsed), crusty rolls, shredded cheddar cheese or 1/2 cup monterey jack cheese

boneless skinless chicken breast halves cubed, black beans drained and rinsed, frozen corn, canned crushed tomatoes, chopped canned chipotle peppers in adobo sauce, ground cumin, chopped fresh cilantro, garlic minced, corn tortillas cut or torn into bite-sized pieces, hot cooked white rice, sour cream, shredded cheddar cheese or pepper jack cheese, fresh cilantro

chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces), onion, chopped fine, green pepper, chopped fine, chili beans (i used spicy, drain, don tsp rinse), black beans (drain and rinse), white corn (i used frozen, but a can will work just fine, yellow corn will work ok too), red enchilada sauce , i used old el paso, sour cream, salsa (i used hot for some spice, but medium will be just fine), old el paso taco seasoning mix, monterey jack pepper cheese, water, dried parsley, olive oil to saute chicken and vegetables, chopped olive, monterey jack pepper cheese, sour cream

bacon, chopped (8 slices), butter, onion, chopped, orange bell peppers or 1 red bell pepper, chopped, garlic cloves, minced, seafood seasoning, fresh coarse ground black pepper, chicken broth or 6 cups vegetable broth, yukon gold potatoes, cubed (about 4), chipotle chile in adobo, minced, corn kernels (fresh or frozen ), shrimp, peeled and deveined, fresh parsley, for garnish

extra-virgin olive oil, boneless, skinless chicken breast, baked, broccoli florets, red cabbage, shredded, carrots , julienned, red onion, chopped, peanut sauce , recipe follows, rosemary quinoa , recipe follows, chopped fresh cilantro leaves, red bell peppers, natural peanut butter, brown rice syrup, tamari (can be found at specialty asian markets), water, lime, juiced, drops lemongrass concentrate, drops ginger concentrate, cayenne pepper, water, sea salt, grain quinoa, rinsed (can be found at specialty organic markets), diced red pepper, diced red onion, fresh or frozen corn kernels, cooked or defrosted, frozen green peas, thawed, rosemary vinaigrette dressing , recipe follows, herbamare (can be found at specialty organic markets), apple cider vinegar, fresh lemon juice, distilled water, dijon mustard, black pepper, fresh rosemary leaves, minced, sea salt, essential balance oil (can be found at specialty organic markets), xantham gum (can be found at specialty organic markets)