Tag Archives: peppers

Chick Pea Salad

Another great summer salad perfect to be combined with grilled meat or other main dishes!   A bit of summer for Mediterranean food lovers!


  • 2 (19 ounce) cans garbanzo beans, drained
  • 2 medium tomatoes, seeded and diced ( chick peas)
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup kalamata olive, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 4 green onions, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


Source and recipe description: http://www.food.com/recipe/chick-pea-salad-412904  by breezermom


Turkish Eggplant Kebab With Yogurt Marinated Chicken (Patlicanli Kebap)

An incredible combination of flavors and a healthy chicken dish! A real keeper!


  • 3 pounds eggplant (2 medium aubergines eggplants)
  • 1 1/2 pounds boneless skinless chicken thighs (or chicken breast, skinned and cut in 4×4 cm, 1.6” x 1.6” chunks, 700 gr)
  • 2 red bell peppers (Romano pointy, or bell peppers, deseeded and sliced in chunks)
  • 1 green bell pepper (pointy or bell pepper, deseeded and sliced in chunks)
  • 1 yellow onion (medium onion, coarsely chopped)
  • 3 tablespoon olive oil
  • Salt and ground black pepper, to taste
  • 4 to 6 garlic cloves, finely chopped
  • 30 ml yogurt (plain whole milk, 2 tablespoons)
  • 1/2 tablespoon tomato paste
  • 1 1/2 teaspoons cumin
  • 1/2 tablespoon hot pepper paste (Turkish, optional, or other equivalent hot pepper paste)
  • 1 teaspoon red pepper flakes
  • Salt and ground black pepper, to taste
  • 1 tablespoon olive oil (to sauté the marinated chicken)
  • 1/2 tablespoon red pepper paste (or 1-2 tsp. red pepper flakes)
  • 1/2 teaspoon tomato paste
  • 1 1/2 cups water

Source and recipe description: http://www.recipezazz.com/recipe/turkish-eggplant-kebab-with-yogurt-marinated-chicken-patlicanli-kebap-oven-style-26435 by: ForeverMama


Pepper-Potato Frittata


I prepared this frittata as addition to our dinner and to use the leftovers for tomorrow’s lunch. It was so good that it was difficult not to take more and stop eating; we needed it for tomorrow! 🙂 The thyme is the perfect spice for this preparation. I appreciated this recipe very much also because it was a great way to use the egg-whites leftovers I had in the freezer.

I used my paella pan to prepare this.


  • 2 teaspoons olive oil
  • 2 red bell peppers (seeded and thinly sliced)
  • 1 yellow onion (thinly sliced)
  • 2 garlic cloves, minced
  • 1 small (4 ounce) potato (white potato, cooked and thinly slice)
  • 1/2 teaspoon dried thyme leaves, crumbled
  • 4 large eggs
  • 2 egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Source and recipe description http://www.recipezazz.com/recipe/pepper-potato-frittata-21571 by TeresaS


Pepper Pumpkins



The peppers were cut and so delicious!
I loved the idea to cook the meat in advance and fill the pepper with the ready filling.
For the filling I used y self made spice mix with rosemary and little cinnamon.
I had to substitute the cheese mentioned with Parmesan cheese and wow! This came out so tasty.
The presentation is easy and quick! A real great recipe not only for Halloween since for everyday!


  • 1 medium onion, chopped
  • 3 Tbsp (45 ml) tex-mex rub
  • 1 lb (450 g) 90% lean ground beef
  • 4 oz (125 ml) colby and monterey jack cheese, grated
  • 4 medium orange bell peppers

Source and recipe description:

http://www.justapinch.com/recipes/main-course/other-main-course/pepper-pumpkins.html by Annacia *