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Enjoy the following recipes using our fresh products. Bon Appetit!

Green Bell Peppers and Mushrooms
- Required Ingredients
- 1 lb mushrooms sliced / Paneer cubed
- 1 green bell pepper/ capsicum chopped
- 1 cup frozen corn kernels, thawed
- 1 tsp oil
- 1tsp red chilli powder / cayenne
- ¼ tsp sugar
- 1 tbsp garam masala
- salt to taste
- 1 ½ tsp roasted* and crushed kasoori methi
- Cream for garnishing ( Optional )
Green Bell Peppers and Mushrooms
- To make the Onion Tomato Paste . In a pan, add a teaspoon of oil. Saute the chopped onion and the ginger garlic paste with the turmeric. Let the onions get translucent. Add tomatoes, cover and let this cook for about 5 min. Keep this mixture to cool, and then put it in a blender to form a smooth paste.
- In a kadai/ pan, add ½ teaspoon of oil and saute the sliced mushrooms for 3-4 min. over a medium flame. This releases the moisture from the mushrooms. Discard this release mushroom moisture and keep aside the sauteed mushrooms.
- To the same kadai/ pan, add ½ teaspoon of oil and saute the green bell pepper/capsicum. Sprinkle some salt. Cover the kadai/ pan and cook it for about 3-4 min. The bell pepper should be crunchy (al dente) and not completely cooked.
- Now, add the sauted mushrooms and thawed corn kernels to the sauteed bell pepper. Add the Onion Tomato Paste, sugar, red chilli powder and garam masala. Simmer this mixture for a few minutes. Turn off the gas, sprinkle the crushed kasoori methi. Just before serving, garnish it with cream.
Baked Bell Peppers
- Required Ingredients
- Green/Red Pepper (Capsicum): 2, large
- Oil: to brush the pepper
- Stuffing:
- Potatoes: 3, medium, boiled
- Green peas: ¼ cup
- Cumin powder: ¼ tsp
- Coriander powder: ½ tsp
- Red chilli powder: ¼ tsp or to taste
- Garam masala: ¼ tsp
- Dry mango powder: ¼ tsp
- Coriander/Cilantro leaves: 2 tbsp, chopped
- Oil: 2 tsp
- Mozzarella cheese: optional, to sprinkle on top
- Salt, to taste
Baked Bell Peppers
- Cut the peppers into half, remove the seeds and set aside.
- Boil the potatoes and mash them using a potato masher.
- Add cumin powder, coriander powder, garam masala powder, red chilli powder, dry mango powder, salt to the mashed potatoes and mix.
- Drizzle 2 tsp of oil and also add in the peas and chopped coriander leaves. The stuffing mixture is now ready.
- Take enough of the potato mixture and stuff the pepper with it.
- Sprinkle some cheese on top (optional)
- Brush the stuffed peppers with little oil and place them on a baking tray.
- Bake at 350 F degrees for 25-30 minutes or till the peppers have softened.
- Serve hot with any Indian flatbread.
Green Bell Peppers and Egg
- Required Ingredients
- 1 large green bell pepper, cut into 1/4 inch slices
- 4 medium eggs
- oil
- Parmesan cheese
Green Bell Peppers and Egg
- In a medium skillet over medium-low heat warm a teaspoon of oil.
- Place one or two of the pepper slices on the skillet and break the egg into them.
- Sprinkle salt, pepper, and a pinch of Parmesan on top of the egg and place the lid on the skillet.
- Allow the egg to bake for a few minutes to desired doneness.
- Serve.
Bells Rice
- Required Ingredients
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 3/4 cup cooked white rice
- 4 medium green onions, sliced (1/4 cup)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
- 3 large bell peppers, cut lengthwise in half, seeds removed
- 1 plum (Roma) tomato, diced
- Additional chopped fresh cilantro, if desired.
Bells Rice
- Heat coals or gas grill for direct heat. Cut three 18×12-inch pieces heavy-duty foil. Spray with cooking spray.
- Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
- Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.
Philly Bells
- Required Ingredients
- 4 large green bell peppers
- 2 tablespoon olive oil
- 1 white onion, chopped
- 1 cup sliced mushrooms
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons brown mustard
- 1 (7-ounce) package sliced roast beef
- 1 (7-ounce) package sliced provolone cheese
- 2–3 Mezzetta Whole Golden Greek Peperoncini, chopped
Philly Bells
- Preheat oven to 400º F. Cut stems off bell peppers, de-seed, rinse, and cut in half vertically. Place halves on a parchment lined baking sheet. Roast 10–15 minutes to slightly cook, then remove from oven.
- Meanwhile: Heat olive oil in a large skillet or non-stick pan to medium-high heat. Add onion and cook 5–7, stirring often, until translucent and fragrant. Stir in mushrooms, salt and pepper. Cook 5–7 more until lightly browned.
- Evenly spread mustard onto each bell pepper half. Top with vegetable mix and a slice of roast beef and cheese. Bake at 400º for 10–15 minutes, until cheese is melted and bell pepper is tender. Top with choppedMezzetta

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Pick a Product

Green Bell Peppers and Mushrooms

Baked Bell Peppers

Green Bell Peppers and Egg

Bells Rice

Philly Bells

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