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3 ways to use sweet peppers

Rosemary beef with sweet pepper relish

  • 1 medium red onion, thinly sliced
  • 1 cup red, yellow and/or orange sweet pepper strips
  • 1 tablespoon red wine vinegar
  • 3 teaspoons olive oil
  • 1/8 teaspoon black pepper
  • 2 teaspoons snipped fresh rosemary
  • 4 cloves garlic, minced
  • 4 boneless beef top loin steaks, cut 1 inch thick (about 1 pound total)
  • 1 tablespoon prepared horseradish
  1. For relish, fold a 24x18-inch piece of heavy foil in half to make a 12x18-inch rectangle. Place onion and sweet pepper in center of foil. Drizzle vinegar and 2 teaspoons of the oil over vegetables; sprinkle with black pepper. Bring up two opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build. Set aside.
  2. Combine remaining 1 teaspoon oil, the rosemary, and garlic. Trim fat from steaks. Rub steaks with rosemary mixture. Spread one side of the steaks with horseradish.
  3. Grill steaks and relish on the rack of an uncovered grill directly over medium coals until desired doneness, turning steaks and relish halfway through grilling. Allow 8 to 12 minutes for medium-rare (145°F) and 12 to 15 minutes for medium (160°F). Spoon the relish over steaks to serve. Makes 4 servings

Nutrition Facts per serving: 198 cal., 9 g total fat (2 g sat. fat), 65 mg chol., 92 mg sodium, 7 g carb., 1 g dietary fiber, 23 g protein.
Daily Values: 13 % vit. A, 58 % vit. C, 49 % iron.

Rice and sweet pepper bowl

  • 4 medium green and/or red sweet peppers
  • 1 8.8-oz. pouch cooked Spanish-style rice
  • 1 14.5-oz. can stewed tomatoes
  • 4 1-oz. slices Monterey Jack cheese with jalapeno peppers
  • 1 oz. Parmesan cheese, shaved
  • Fresh oregano (optional)
  • 1 Tbsp. olive oil
  1. Quarter peppers; remove stems, seeds, and ribs. Place in 2-quart square microwave-safe baking dish. Add 2 Tbsp. water. Cover with parchment. Microcook on high 4 minutes, until crisp-tender; turn dish once if no turntable. Remove peppers from dish; drain and set aside.
  2. Microcook rice according to package directions. Drain tomatoes, reserving 2 Tbsp. liquid. In baking dish layer half the peppers (cut sides up), the rice, drained tomatoes, Jack cheese, and remaining peppers (cut sides down). Drizzle reserved tomato liquid. Cover with parchment. Microcook on high 5 to 6 minutes, turning once. Let stand 5 minutes. To serve, top with Parmesan and oregano; drizzle olive oil. Makes 4 servings

Nutrition Facts per serving: 319 cal., 16 g total fat (8 g sat. fat), 36 mg chol., 733 mg sodium, 31 g carb., 3 g dietary fiber, 14 g protein.

Team colors tomato-pepper salad

Sweet peppers come in a variety of colors including yellow, green, orange, red, and purple. If you like, mix-and-match the hues of the peppers you use in this salad for eye-catching contrast.

  • 3 large yellow sweet peppers, thinly sliced into rings (about 3 cups)
  • 3 or 4 medium tomatoes (about 1 pound)
  • 1/3 cup crumbled Gorgonzola or blue cheese
  • 1 recipe Herb-Dijon Vinaigrette (see recipe below)
  • Fresh watercress or spinach leaves (optional)
  1. In a covered large skillet, cook sweet pepper rings in boiling water for 1 to 2 minutes or just until crisp-tender. Drain and cool. Cover and chill for 1 to 24 hours.
  2. To tote, pack pepper rings, tomatoes, cheese, Herb-Dijon Vinaigrette, and watercress (if using) in separate containers in an insulated cooler with ice picks.
  3. To serve, cut tomatoes into wedges. On a platter, arrange tomato wedge and pepper rings. Top with cheese. Shake dressing to mix; drizzle onto salad. If desired, garnish with watercress. Makes 8 side-dish servings. Makes 8 side-dish servings

Nutrition Facts per serving: 116 cal., 7 g total fat (2 g sat. fat), 6 mg chol., 123 mg sodium, 11 g carb., 2 g dietary fiber, 3 g protein.

Herb-Dijon Vinaigrette: In a screw-top jar, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar or balsamic vinegar, 1 tablespoon snipped fresh chives, 2 teaspoons snipped fresh basil, 1 teaspoon sugar, 1/2 teaspoon Dijon-style mustard, and 1/8 teaspoon ground black pepper. Cover and shake well to mix; chill for up to 3 days.

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