Peppers

Produce

Produce

Products

Sweet Bells®

Tomatoes

Roasted Egg Stuffed Peppers

Share

If you’re looking for a healthy and high-protein breakfast recipe, you have to try these! These are perfect to serve at a Mother’s Day brunch and are super easy to make. I recommend serving these with a simple side salad, sliced spring fruit, and perhaps some crackers and cheese.

Love using Village Farms Greenhouse Grown Sweet Bell Peppers for the cups! Fun fact: Bell pepper are packed with vitamin C. These Sweet Bells are the perfect cups for the egg mixture as they stay sturdy while baking.

Bell peppers are also an excellent source of vitamin A, folic acid, potassium, and fiber.

The vegetables in this recipe are interchangeable. For example, the broccoli can be substituted for chopped cauliflower or another favourite vegetable.

Save this easy-to-make recipe to serve at a sunny weekend brunch or spring picnic.


Recipe

Serves 3


Ingredients:

  • Village Farms Fresh Sweet Bell Peppers
  • 4 eggs
  • 1 medium red onion diced
  • 1/2 cup quartered Village Frams Fresh cherry tomatoes
  • 1/2 cup chopped broccoli
  • 1/2 cup almond milk
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp herb seasoning

Directions:

  1. Start by chopping up all your veggies except for the bell peppers.
  2. Add eggs, milk, and seasonings to a bowl. Use a whisk to combine.
  3. Add the chopped veggies to the egg mixture and mix until combined.
  4. Chop off the top of each bell pepper and remove the center.
  5. Pour the egg veggie mixture into each bell pepper cup.
  6. Place each filled pepper into a ramekin or baking dish.
  7. Bake peppers at 400°F for 45 – 50 min. Enjoy!

blog post by Healthy Num Num | Michelle


Dinner

Lunch

Sweet Bells®

Sweet Bell Pepper Slaw with Mango

Share
 
Sweet Bell Pepper Slaw with Mango
Author: 
Yields: 6
 
Ingredients
  • ½ head Savoy cabbage (about 12 ounces), finely shredded
  • 2 Village Farms Sweet Bell Peppers, seeded and thinly sliced
  • 2 small or 1 large mango, not too ripe, peeled, pitted, and cut into thin strips
  • 2 large or 4 small scallions, thinly sliced
  • Juice of 2 limes
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons neutral vegetable oil
  • 1 teaspoon granulated sugar
  • Kosher salt, to taste
  • ½ cup cilantro leaves, roughly chopped, plus more leaves for garnish
  • 1 serrano or jalapeno chili, seeded and thinly sliced
Instructions
  1. In a medium serving bowl, toss together the cabbage, peppers, mango and scallions. Season with the lime juice, vinegar, sugar and salt, and toss to combine well. Let sit for 10 to 15 minutes to soften slightly. Add the cilantro and serrano and toss again. Top with more cilantro leaves and serve.

Recipe and photography by Susan Spungen

Read – Spring into Summer

Dinner

Lunch

Scrumptious Mini® Cucumber

Sweet Bells®

Rainbow Spring Rolls

Share
 
Rainbow Spring Rolls with Peanut Sauce
Yields: 10-12 Rolls
 
Ingredients
  • 1 3 count Bag of Tri-Colored Sweet Bells®
  • 1 1lb Bag of Scrumptios Mini® Cucumbers
  • 1 large carrot
  • ⅓ of a small head of purple cabbage
  • 1 handful of micro-greens and/or lettuce
  • approx. 10-12 rice paper wraps
  • Peanut Sauce
  • ¼ cup peanut butter
  • 2 and ½ tbsp. sesame oil
  • 2 tbsp. fresh squeezed lime juice
  • 1 tbsp. soy sauce
  • 1 tbsp. pure maple syrup
  • 2 tsp grated ginger
Instructions
  1. Start off by prepping all of your produce: slice peppers, carrot and cucumbers into thin strips, cut cabbage into small shreds, etc. Set aside.
  2. Assemble your rolls: fill a shallow dish with warm water and dip rice paper into dish, spinning and allowing paper to get completely wet but not for too long (this will cause wraps to get too soft; you want it to be mold-able but still slightly stiff). Remove wrapper from water and set down on counter you are using.
  3. Now, lay your filling ingredients in the middle of your wrapper (in a line going up and down) and then fold the sides of the wrapper over the filling and roll it up!
  4. Repeat until all filling and wrappers are used.
  5. For sauce: simply combine all of the sauce ingredients together in a small mixing bowl. If the consistency is too thick, add in a little more sesame oil and stir up.

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Back to School Made Easy

Dinner

Juicy Beefsteak®

Lunch

Sweet Bells®

Gemista (Stuffed Tomatoes & Peppers)

Share

Gemista (Greek stuffed tomatoes and peppers)
Yields: 4
 
Ingredients
  • 4 juicy beefsteak® tomatoes
  • 4 sweet bells® peppers
  • 2 large russet potatoes
  • Herby Rice Filling
  • extra virgin olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped
  • ¾ cup rice
  • ½ cup vegetable broth or water
  • ½ tsp sugar
  • 1 tsp dried oregano
  • 2 cups fresh soft herbs (I used parley, dill, mint), finely chopped
  • 100g feta cheese, crumbled
  • sea salt and black pepper
  • Tomato puree
  • 1 juicy beefsteak® tomato, chopped
  • ½ cup vegetable stock or water
  • ½ tsp salt
  • 1 clove garlic
  • 1 tsp oregano
Instructions
  1. Preheat oven to 400˚F.
  2. Slice the tops off the tomatoes (making a note of which top belongs to each vegetable, as this will look neater when you bake them) and use a spoon to scoop out the flesh and seeds, reserving any juice.
  3. Finely chop the flesh and add it back to the seeds and juice; set aside. Remove seeds and membrane from the bell peppers, rinse inside and drain.
  4. Heat a large skillet until hot, and then add ¼ cup olive oil and the onion. Reduce the heat to medium low and sauté the onions for 8-10 minutes until they are soft and golden.
  5. Add the garlic and rice to the pan and stir for 4-5 minutes, until the rice is well coated in the oil and starting to turn translucent. Add the chopped tomato flesh, stock/water, sugar, and season with salt and pepper.
  6. Simmer, covered, for another 5-7 minutes until the rice has absorbed most of the liquid but still has a bite (the rice will continue to cook in the oven). When it’s ready, you want the filling to be juicy and not dry at all. If too much moisture has evaporated, add another few splashes of stock or water to loosen up the rice.
  7. Meanwhile, make the puree by adding the tomatoes, stock, salt, garlic and oregano to a blender or food processor; whizz until smooth.
  8. When the rice is ready, fill your tomatoes and peppers with the rice mixture. Fill it about three-quarters full, to allow the rice to expand further. Cover with their corresponding tops and place them into a tray that fits them snugly.
  9. Peel and slice the potatoes into wedges. Season the potatoes with sea salt and black pepper and place the potatoes in and around the tomatoes and peppers (this helps to keep them upright while in the oven).
  10. Carefully pour the tomato puree over everything, followed by ¾ cup of olive oil. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 45 minutes, until the potatoes are fork tender.
  11. Gemista can be enjoyed hot, or at room temperature, and are even better the next day.

Recipes and blog were created by Hetty McKinnon

Read – Finding Comfort in Family and Food

Dinner

Lunch

Sweet Bells®

grilled & pickled peperonata, kale, & radicchio salad

Share

grilled & pickled peperonata, kale, & radicchio salad
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
  • 4 Sweet bell peppers
  • ¼ cup Fresh basil, chopped
  • ¼ cup Extra virgin olive oil
  • 3 tbsp White wine vinegar
  • 1 tbsp Mustard seeds
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to grill the sweet bell peppers.
  2. Cut and core the peppers so you just have clean pepper pieces. Discard core and seeds.
  3. Grill the peppers lightly, only 2-3 minutes, enough so that they start to soften (some grill marks and charring is fine, but not essential).
  4. Transfer the warm sweet bell peppers to a stainless steel bowl.
  5. Toss with the olive oil, vinegar, mustard seeds, salt, and pepper.
  6. Cover the bowl and allow the sweet bell peppers to marinate as they slowly steam and then cool down.
  7. Cut the peppers into fine julienned strips, then recombine with the reserved juices.
  8. Add the basil and re-season with salt and pepper if necessary.

grilled peperonata salad with kale and radicchio
Author: 
Yields: 4 portions Approx. prep time: 15 min
 
Ingredients
  • 1 head Black kale
  • 1 head Green kale
  • 1 head radicchio
  • ¼ cup Grilled peperonata salad
  • ¼ cup Salad dressing
Instructions
  1. Wash, core, and cut the kale and radicchio.
  2. Toss the base kale and radicchio salad with salad dressing.
  3. Plate the base salad and then top with pickled grilled peperonata salad.

salad dressing
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ Fresh basil, chopped
  • ¼ cup Fresh mint, chopped
  • ¼ cup Grain dijon mustard
  • ¼ cup Extra virgin olive oil
  • 1 tbsp White wine vinegar
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée all ingredients together in a food processor or blender.

Appetizers

Dinner

Lunch

Luscious Seedless Long English®

Sinfully Sweet Campari®

Sweet Bells®

grilled ratatouille stuffed tomatoes

Share

grilled ratatouille stuffed mini campari tomatoes
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Hollow out the campari tomatoes by cutting off the tops and scooping out the interiors with a small spoon. Reserve the juice, core, and seeds.
  2. Preheat a grill pan or bbq.
  3. Cut the onion, peppers, zucchini, and eggplant into halves and quarters.
  4. Brush them with olive oil, salt, and pepper.
  5. Grill the fresh vegetables by placing them cut side down on the grill and not moving them for 2 minutes.
  6. Only grill the one side, then remove the fresh vegetables from the grill. Allow to cool.
  7. Finely dice all fresh vegetables, and combine in a large mixing bowl.
  8. Add the campari tomato vinaigrette to the bowl and mix thoroughly.
  9. Add chopped mint and parsley.
  10. Add crumbled feta. Season with salt and pepper.
  11. Stuff the hollowed out campari tomatoes with the seasoned grilled vegetables.
  12. Serve individually or platter up more of the salad and serve the tomatoes over top “family style”.

campari tomato vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ½ cup Campari tomato seeds & water
  • ¼ cup Extra virgin olive oil
  • ¼ cup White wine vinegar
  • 1 tbsp Mustard seeds
  • ¼ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Whisk together all ingredients.
  2. Add salt and pepper, to taste.

Appetizers

Dinner

Lunch

Sweet Bells®

grilled tri-color peppers

Share

grilled tri-color peppers
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Preheat a grill pan or bbq.
  2. Cut the sweet bell peppers in halves and remove the seeds.
  3. Brush with olive oil, salt, and pepper.
  4. Grill the sweet bell peppers on a hot grill or pan, long enough to give them some charring.
  5. Remove peppers from grill and allow to cool.
  6. Once cooled, chop the peppers into strips (julienne) and place in a mixing bowl.
  7. Add the jalapeño-mint vinaigrette and fresh chopped mint. Gently fold all together and season.
  8. Lay out the dressed peppers on a platter, sprinkle with crumbled goat cheese and more vinaigrette.

honey-jalapeño & mint vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 15 min
 
Ingredients
  • ½ cup Honey
  • 3 Jalapeño, fresh
  • ¼ cup Fresh mint, chopped
  • 1 Lime, juice and zest
  • ¼ cup Apple cider vinegar
  • ¼ cup Extra virgin olive oil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée the jalapeños with the honey and vinegar.
  2. Slowly add the olive oil while the blender/processor is running at low speed.
  3. Add the mint, just blending enough to incorporate the mint thoroughly.
  4. Add salt and pepper, to taste.

Dinner

Lunch

Sweet Bells®

roasted peppers & shrimp

Share

roasted peppers & shrimp
Author: 
Yields: 4 portions Approx. prep time: 30–40 min
 
Ingredients
  • 3 large Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • 1 Red onion
  • 1 lb Brussels sprouts
  • 1 lb Hand-peeled shrimp (cooked)
  • ¼ cup Fresh Italian flat-leaf parsley, chopped
  • 1 Lemon, zest
  • 1 Lime, zest
  • ½ cup Chili vinaigrette
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to high heat.
  2. Peel the Brussels sprouts down to smaller leaves and toss with 2 tablespoons of olive oil, salt, and pepper.
  3. Prepare your sweet bell peppers by cutting them in halves and removing the core and seeds.
  4. Peel the onions and cut them in half. Slice them “julienned” into strips of a similar size to the peppers.
  5. Ready a large mixing bowl, pour half of the chili-lime vinaigrette into the bottom.
  6. Grill the Brussels sprouts for 4–5 minutes, enough to get some good char, then transfer to the bowl.
  7. Grill the sweet bell peppers and onions for 6–8 minutes, then cut them into “julienne” strips (approx ¼" thick) and transfer to the bowl.
  8. Add the shrimp and parsley to the warm salad. Zest and juice the orange and lime over top and toss.
  9. Taste and add more salt, pepper, and vinaigrette as needed.

chili-lime vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ cup Grapeseed oil
  • 1 tbsp Dijon mustard
  • 2 tbsp Red wine vinaigrette
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ tsp Chili powder
  • ¼ cup Fresh cilantro, chopped
  • 1 Orange, zest and juice
  • 1 Lime, zest and juice
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. In a dry pan, toast the mustard seeds, cumin, and chili powder on medium-high heat until you just begin to see fine whisps of smoke, then remove from heat and transfer to a food processor or blender.
  2. Add all the other ingredients except the oil and the fresh cilantro to the blender and purée with brief pulses until uniformly chopped.
  3. Slowly add olive oil as you continue to purée until it's all incorporated.
  4. Add cilantro and pulse briefly until it's just rough chopped.
  5. Reserve.

Lunch

Sweet Bells®

peperonata salad with pine nuts, pumpkin seeds, & ricotta

Bell peppers
Share

peperonata salad with pine nuts, pumpkin seeds, & ricotta
Author: 
Yields: 1 Quart
 
Ingredients
  • 1 lb Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • ¼ cup Peperoncino chili flakes
  • ¼ cup Pine nuts
  • ¼ cup Pumpkin seeds
  • ¾ cup Ricotta cheese
  • ½ tbsp Fresh basil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Seed and cut sweet bell peppers into julienned strips lengthwise.
  2. Sautée in olive oil over medium heat until soft, approximately 15 minutes.
  3. Add chilies, pine nuts, and pumpkin seeds. Remove from heat and reserve.
  4. Plate salad and top with ricotta and fresh basil.
  5. Drizzle with extra virgin olive oil.