Sausage, Peppers, Onions, and Potato Bake

This recipe is the perfect addition to summer cook out. It can be prepared in the oven or prepared on the grill or smoker for added flavor.

Ingredients

• 2 teaspoons olive oil

• 2 pounds Italian sausage links, cut into 2-inch pieces

• ¼ cup olive oil

• 4 large potatoes, peeled and thickly sliced

• 2 large green bell peppers, seeded and cut into wedges

• 2 large red bell peppers, seeded and cut into wedges

• 3 large onions, cut into wedges

• ½ cup white wine

• ½ cup chicken stock

• 1 teaspoon Italian seasoning

• salt and pepper to taste

Directions

• Step 1

  Preheat oven to 400 degrees F (200 degrees C).

• Step 2

  Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.

• Step 3

  Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.

• Step 4

  Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.

• Step 5

  Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.

• Step 6

  Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Slow Cooker Pepper Steak

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice or noodles.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips

• garlic powder to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• 1/4 cup hot water

• 1 tablespoon cornstarch

• 1/2 cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Fire-Roasted Tomato and Pepper Soup

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Ingredients

• 4 red or yellow bell peppers, seeded and halved

• 1 yellow banana pepper, seeded and halved

• 1 poblano pepper, seeded and halved

• 1 jalapeno pepper, seeded and halved

• 1 large onion, quartered

• 4 large garlic cloves, peeled

• 1 tablespoon olive oil

• 1 quart chicken broth

• 1 bunch cilantro, chopped, plus leaves for garnish

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground cumin

• 1 teaspoon white sugar

• ¼ teaspoon ground black pepper

• 3 (14.5 ounce) cans Fire Roasted Diced Tomatoes (like Hunt's®), undrained

• Salt to taste

Garnish:

• Crumbled Cotija cheese

• Cilantro leaves

• Lime wedges

Directions

• Step 1

  Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.

• Step 2

  Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.

• Step 3

  Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Fire Roasted Diced Tomatoes. Bring to a simmer.

• Step 4

  Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.

• Step 5

  Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Spiced Roasted Okra with Mini Peppers

For this simple yet delicious spiced roasted okra with mini peppers recipe, fresh okra and sweet mini peppers are perfectly roasted with a blend of aromatic spices, creating a flavorful and easy-to-make summer side dish. It pairs wonderfully with a variety of main course options, making it a versatile addition to your meal repertoire.

Ingredients

• 12 ounces fresh okra pods

• 8 ounces mini sweet peppers, halved

• 1 tablespoon olive oil

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground black pepper

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Line a rimmed baking sheet with foil.

3. Arrange okra and sweet peppers in an even layer on the prepared baking sheet. Drizzle with oil; toss to coat. 

4. Roast in the preheated oven until browned, about 20 minutes.

5. Stir together garam masala, coriander, cumin, turmeric, garlic powder, salt, cayenne pepper, and black pepper.

6. Sprinkle over veggies; toss to coat.

Campfire Foil Packs

From roasting marshmallows to cooking hearty stews in a Dutch oven, it’s the season for campfire cooking. Try this simple recipe that can be prepared in a zipper bag ahead of time and packed in to your campsite.

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed

• 2 onions, diced

• 1 (8 ounce) package sliced fresh mushrooms

• 1 yellow bell pepper, seeded and sliced into strips

• 1 red bell pepper, seeded and sliced into strips

• 4 cloves garlic, sliced

• 4 small potatoes, cubed

• ¼ cup olive oil

• 1 lemon, juiced

Directions

1. Gather all ingredients.

2. Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

3. Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.

4. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.

5. Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Black Bean and Corn Salad

This refreshing salad is a perfect combination of hearty black beans, sweet corn, crisp bell peppers, zesty green onions, and a flavorful blend of herbs and spices. This salad is ideal for those looking for a nutritious and satisfying option, as it is rich in fiber, protein, and essential nutrients. Enjoy this versatile salad as a side dish, a topping for tacos, or as a tasty and healthy snack.

Ingredients

• ½ cup olive oil

• ⅓ cup fresh lime juice

• 1 clove garlic, minced

• 1 teaspoon salt

• ⅛ teaspoon ground cayenne pepper

• 2 (15 ounce) cans black beans, rinsed and drained

• 1 ½ cups frozen corn kernels

• 1 avocado - peeled, pitted and diced

• 1 red bell pepper, chopped

• 2 tomatoes, chopped

• 6 green onions, thinly sliced

• ½ cup chopped fresh cilantro

Directions

1. Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.

2. Combine in a salad bowl beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

3. Shake dressing again, pour over salad, and toss to coat.