Bell Pepper

Slow-Roasted Bell Pepper with Red Lentils


  • 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones

  • 2 tablespoons canola oil

  • 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped

  • 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds)

  • 1 medium-size tomato, cored and cut into 1/2-inch pieces

  • 1 1/2 teaspoons coarse kosher or sea salt

  • 1/2 teaspoon ground turmeric

  • 1/4 cup finely chopped fresh cilantro leaves and tender stems


  1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.

  2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes.

  3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes.

  4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes.

  5. Stir in the cilantro, and serve.

Pork & Swiss Chard Tacos with Spicy Pineapple Salsa


  • 1 1-lb pork tenderloin, trimmed

  • 2 tsp chile powder

  • 1/2 tsp sea salt

  • 8 6-inch corn tortillas

  • 1 tbsp safflower oil

  • 1/2 red onion, thinly sliced

  • 1 bunch Swiss chard, stems discarded and leaves chopped


  • 1 cup peeled and chopped pineapple

  • 1/4 cup finely chopped red bell pepper

  • 1/4 cup finely chopped red onion

  • 1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

  • 2 tbsp fresh lemon juice

  • 1/8 tsp sea salt


  1. In a bowl, combine all salsa ingredients; set aside.

  2. Cut pork into 1-inch-thick medallions. Cut medallions into ½-inch-thick strips. In a bowl, toss pork with chile powder and ½ tsp salt; set aside.

  3. Heat a large skillet on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

  4. Reduce heat to medium and heat oil in skillet. Add sliced onions and sauté until beginning to soften, 3 minutes. Add pork and continue to sauté until no longer pink in center, about 4 minutes. Transfer to a plate and cover with foil. Add chard leaves to pan and sauté, tossing with tongs, until chard has wilted, about 2 minutes. Divide pork, chard and salsa among tortillas.

Cucumber Kale Wraps with Zesty Peanut Sauce


  • 2 large cucumbers

  • 1/2 tsp plus pinch sea salt, divided

  • 4 large curly kale leaves, washed, patted dry and tough stems removed

  • 1 cup canned chickpeas, drained and rinsed

  • 2 pinches each ground black pepper and chile powder, divided

  • Pinch ground cumin

  • 1 orange bell pepper, finely chopped

  • 1 1/3 cups shredded purple cabbage

  • 1/4 cup chopped cherry tomatoes

  • 1/4 cup fresh alfalfa sprouts

  • 3 tbsp finely chopped fresh cilantro leaves

  • 1 small clove garlic, minced

  • 1/2 cup natural unsalted creamy peanut butter

  • 1 tbsp reduced-sodium tamari sauce (GF soy sauce)

  • 2 tsp fresh lime juice

  • 1 1/2 tsp raw honey

  • Pinch ground ginger


  1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

  2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.

  3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.

  4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

  5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.


Vegetable & Tempeh Coconut Curry


  • 1 cup farro

  • 2 tsp olive oil spread

  • 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes

  • 1 large onion, chopped

  • 1 each small red bell pepper and orange bell pepper, chopped

  • 1 large yellow summer squash, chopped

  • 2 tbsp peeled and minced fresh ginger

  • 2 cloves garlic, minced

  • 2 tbsp curry powder

  • 1 tbsp ground turmeric

  • 1/2 tsp ground cayenne pepper

  • 2 cups vegetable broth

  • 9 oz coconut milk

  • 2 1/2 cups snap peas

  • 1 1/2 tbsp rice vinegar

  • 1 tbsp reduced-sodium tamari sauce (gluten free soy sauce)

  • 5 tbsp chopped fresh cilantro leaves

  • 5 tbsp chopped scallions


  1. Cook farro according to package directions.

  2. Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté

  3. for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.

  4. Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.

Grilled Ratatouille with Fresh Basil Sauce


  • 2 cups loosely packed fresh basil

  • 2 cloves garlic

  • 2/3 cup olive oil, divided

  • 1/2 tsp each sea salt and ground black pepper, divided

  • 4 plum tomatoes, halved lengthwise

  • 2 bell peppers, seeded and quartered (you can use any color)

  • 1 eggplant, sliced into ½-inch-thick rounds

  • 1 large zucchini, sliced on the bias into 1/2-inch-thick rounds

  • 1 small red onion, sliced into 1/4-inch-thick rounds


  1. Heat a grill to medium-high. In a food processor, pulse basil and garlic until finely chopped. With motor running, gradually drizzle in all but 1 tbsp oil. Season with 1/4 tsp each salt and black pepper. Set aside.

  2. On a large rimmed baking sheet, arrange tomatoes, peppers, eggplant, zucchini and onion in a single layer. Brush with remaining 1 tbsp oil and sprinkle with remaining 1/4 tsp salt and black pepper.

  3. Grease grill grates. Place peppers, eggplant, zucchini and onion on grill. Close lid and grill, turning once, until softened and grill-marked, 5 to 7 minutes. Place tomatoes, cut side down, on grill. Close lid and grill, turning once, until softened, about 4 minutes.

  4. Arrange eggplant, zucchini and onion on a large serving platter. Transfer peppers and tomatoes to a cutting board. Slice peppers into strips; add to platter. Peel tomatoes and chop flesh into 1-inch pieces; add to platter. Drizzle with basil mixture.