Bell Peppers Archives - An Edible Mosaic™

Sweet Pepper Chickpea Salad with Mint and Honey-Sumac Vinaigrette

September 11, 2017 by Faith 1 Comment

Sweet Pepper Chickpea Salad with Mint and Honey-Sumac Vinaigrette features the tangy bright citrus-like flavor of sumac tempered with honey. Three kinds of bell peppers add color and crunch, and two kinds of fresh herbs make it something truly special.

The thing is, I can happily eat salad like this for lunch any day of the year. It makes no difference to me that summer is (unofficially) over. Setting aside for a minute the fact that it’s always summer in Florida (except for about two weeks in January!), I eat hearty salads like this in the winter as well (or at least I did when I lived in places that had winter, lol).…

Andouille Sausage, Bell Pepper, and Red Potato Hash {Gluten-Free}

March 6, 2017 by Faith 3 Comments

Gluten-Free Andouille Sausage, Bell Pepper, and Red Potato Hash is delicious for any meal. When it comes to potato, I have yet to meet anyone who just doesn’t like it. There’s something entirely delicious in the simplicity of the humble potato, and let’s face it, it’s hard to mess up when you’re cooking something like baked or mashed potatoes, gratin, or hash....

Za’atar-Spiced Chicken and Bell Pepper Sandwiches with Labneh

July 11, 2014 by Faith 7 Comments

When I think of a picnic, I always think of fried chicken, macaroni and cheese, potato salad, some kind of cooked greens, iced tea, and a big chocolate cake. I realize that this sounds very Southern, which is odd to me because I’m from New York…and I can’t ever remember having a picnic like this in my life! (Who knows, maybe I did when I was a kid and I just don’t remember.)...

Tri-Color Quinoa, White Bean, and Bell Pepper Salad {And a $50 Bob’s Red Mill Gift Card Giveaway}

April 30, 2014 by Faith 117 Comments

When I don’t feel like cooking and I ask Mike to cook for us, we inevitably end up with one of two things for dinner: eggs or foul m’demmas (an Egyptian dish of mashed fava beans with garlic, tomato, parsley, cumin, lemon, and olive oil). Now, I love eggs in all their incarnations, and Egyptian food is always a favorite. But sometimes I wish the hubby would whip up something different, like, oh I don’t know, say a roast chicken with gravy or beef bourguignon. (Wishful thinking, right?)...

Sweet Pepper Chickpea Salad with Mint and Honey-Sumac Vinaigrette

Andouille Sausage, Bell Pepper, and Red Potato Hash {Gluten-Free}

Za’atar-Spiced Chicken and Bell Pepper Sandwiches with Labneh

Tri-Color Quinoa, White Bean, and Bell Pepper Salad {And a $50 Bob’s Red Mill Gift Card Giveaway}

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