Bell-peppers Are Versatile. Yes They Are.

I have always been a fan of bell peppers. Capsicum. Whatever.

Anyways, I have always been a great fan of bell-peppers. Red, yellow, green.. sometimes orange.. they make any dish bright, zingy and add tremendous flavor. Fry them, steam them, saute them, grill them, stuff them – versatility, thy last name is bell-pepper. Or wait, is it bell-pepper, thy last name is..?

Umm never mind.

The point I am trying to make is that are just simply awesome. My mum used to stuff them with paneer (cottage cheese) for a healthy vegan kick, or grill them with chicken for the days when we kids needed something non-veg.

However, I am going to post a recipe – a two-in-one recipe – which is my sister’s contribution. Its a warm salad, with tri-colored bell-peppers and onions, and for protein either shredded leftover grilled/boiled chicken or crumbled fresh paneer. You could also used feta cheese. It goes great anything.

Here it is now, my warm bell-pepper salad with chicken/paneer.

Warm Tri-Pepper Salad With Chicken Or Paneer (serves 2 to 3 people):

Ingredients

  • 1 green bell-pepper, sliced into long thin strips
  • 1 yellow bell-pepper, sliced into long thin strips
  • 1 red bell-pepper, sliced into long thin strips
  • 1 large onion, sliced
  • 1 full tablespoon olive oil
  • 1 tablespoon coriander or parsley, chopped fine
  • Salt and pepper-powder (both black or white pepper can be used)
  • For non-vegetarian version,  2 about 300 grams of grilled or boiled shredded chicken. You could buy boneless chicken breasts, cut them into small bite size chunks, and saute them in 1 teaspoon of oil, 2 tablespoons of pepper and salt to taste.
  • For vegetarian version, 200-300 grams of paneer (cottage cheese), cut into chunks and slightly browned in a frying pan in 1 teaspoon of oil, pepper and salt, or alternately, just fresh home-made cottage cheese crumbled into bits.
  • About 2 tablespoons of grated cheddar cheese (optional)

Procedure

  • In a saucepan, heat the olive oil. Add 1 teaspoon pepper powder and a pinch of salt. Add the onions and saute till translucent.
  • Now add the three types of sliced bell-peppers/capsicum. Mix well and cover with a lid – let it heat up and cook till the bell-pepper slices soften.
  • Remove from the heat. In a mixing bowl, add the cooked bell-peppers and chicken or paneer, whichever you are using.
  • Add salt and lots of black or white pepper powder. Mix well.
  • Now sprinkle coriander/parsley and grated cheddar cheese on top.
  • Serve warm.

The capsicum/bell-peppers along with the pepper powder is also a great salad in itself. But of course, a bit of chicken and cheese never hurts. :)

So there you go, two recipes in one post. Enjoy!

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2 Responses

  1. This dish sounds like it is loaded with flavor. I love bell peppers so this is right up my alley!

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