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View Recipe. Sausage and veggies make the perfect weeknight dinner. If you have leftovers, try adding the chicken sausage, peppers and onions to a roll with grainy mustard for a flavorful sandwich.
Heat the oven to 400°F. Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl. Place the tortillas onto 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2 inch of the edge. Top each with about 2 tablespoons of the cheese. Bake for 10 minutes or until the tortillas are crisp.
This recipe combines well-seasoned shrimp with red bell peppers, broccoli, and onions for a quick and easy dinner ready in a little more than 30 minutes. Not only is it so simple to throw together ...
Add the tomato paste, salt, cumin, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant. Add the tomatoes and zucchini and cook until softened, 3 to 5 minutes.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
Add the onion and cook, stirring, until the onion is soft and fragrant, 3 to 4 minutes. Add the garlic, stir for 1 minute, and then stir in the cumin, 2 tsp salt, the thyme, oregano, Aleppo pepper, and cinnamon. Cook, stirring so the spices don’t burn, until everything is fragrant, about 30 seconds.
Here are all the best bell pepper recipes using this colorful vegetable, from salads to casseroles. ... sausage and peppers or oven-baked ranch pork and peppers are here to save the day. Yep, even ...
HEAT oven to 350°F. MIX first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions. SPOON into 9-inch pie plate. BAKE 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives. Serve with WHEAT THINS. Kraft Kitchens tips: SPECIAL EXTRA