#redpeppers Instagram Photos & Videos

redpeppers - 151.5k posts

    Günaydıın 🧚🏻‍♀️
Uzun zamandır kahvaltı fotoğrafı atmayınca bugün arayı kapatıyım dedim 🍴.
Benim yaz kahvaltısı vazgeçilmezim genelde közlenmiş kırmızı biber oluyor 🌶.
Bugünün bilgiside kırmızı biberden gelsin o zaman
➡️Kırmızı biberde yüksek oranda C vitamini bulunur.
➡️A vitamini ,folik asit ve potasyum açısından zengindir.
➡️Zengin lif içeriğine sahiptir.
➡️İştah açar
➡️Sindirimi kolaylaştırır .
.
.
.
#breakfast#redpeppers#kahvaltı#dietbilgileri#diet#dietfood

    Günaydıın 🧚🏻‍♀️
    Uzun zamandır kahvaltı fotoğrafı atmayınca bugün arayı kapatıyım dedim 🍴.
    Benim yaz kahvaltısı vazgeçilmezim genelde közlenmiş kırmızı biber oluyor 🌶.
    Bugünün bilgiside kırmızı biberden gelsin o zaman
    ➡️Kırmızı biberde yüksek oranda C vitamini bulunur.
    ➡️A vitamini ,folik asit ve potasyum açısından zengindir.
    ➡️Zengin lif içeriğine sahiptir.
    ➡️İştah açar
    ➡️Sindirimi kolaylaştırır .
    .
    .
    .
    #breakfast #redpeppers #kahvaltı #dietbilgileri #diet #dietfood

    53 1 1 hour ago
    Roasted red pepper hummus dip.

This post comes with a warning ☠️☠️. Please make sure you stand beside a wall or chair because you're going to need something to break your fall after you taste this dip.
I think most people enjoy hummus. But I added roasted red peppers which increased its taste 10 fold. I thought this was extremely tasty. Let's get right to it. 
Ingredients:
1 red pepper
1 can chickpeas. Yields just under 2 cups
1-2 garlic cloves minced
1 tbsp Extra Virgin Olive oil (or replace with water)
3 tbsp tahina paste
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp onion powder

Preparation:
Start off by roasting some red peppers. You only need one but may as well make more because in the next post I'll give you a roasted red pepper recipe only. 
Place oven rack on the second level from the top and preheat oven to 450°f.
Wash well, cut in half and remove stem and seeds along with the whitish membrane. Place peppers cut side down on a cookie sheet lined with foil and bake for about 20 minutes or until the outer skin darkens in some sections and starts to collapse.
Remove from the oven when ready and let them cool until you can touch them. The skin should peel off easily. 
Empty can of chickpeas into a strainer and wash. Preferably remove outer skin of chickpeas. It'll give you a smoother hummus. The skin starts to come off as you Rinse them regardless. 
In a high speed food processor, place the olive oil, tahina paste, salt, lemon juice and minced garlic clove. Blend well. Use rubber spatula to scrape from the sides and blend until smooth. 
Add in chickpeas and diced roasted red pepper ( I seasoned the pepper with salt, onion powder and garlic powder)and blend until smooth adding 2-3 tbsp water slowly as you blend.  This will help thin it out so it blends easier. After 3-4 minutes it should be smooth and ready to eat. 
You could top it with feta and more Extra Virgin Olive oil if you desire and serve it with veggies, whole wheat pita bread or flaxseed bread. Enjoy!

As always stay fit, stay healthy, stay strong 💪. What is your favourite dip?

    Roasted red pepper hummus dip.

    This post comes with a warning ☠️☠️. Please make sure you stand beside a wall or chair because you're going to need something to break your fall after you taste this dip.
    I think most people enjoy hummus. But I added roasted red peppers which increased its taste 10 fold. I thought this was extremely tasty. Let's get right to it.
    Ingredients:
    1 red pepper
    1 can chickpeas. Yields just under 2 cups
    1-2 garlic cloves minced
    1 tbsp Extra Virgin Olive oil (or replace with water)
    3 tbsp tahina paste
    2 tbsp fresh lemon juice
    ¼ tsp salt
    ¼ tsp onion powder

    Preparation:
    Start off by roasting some red peppers. You only need one but may as well make more because in the next post I'll give you a roasted red pepper recipe only.
    Place oven rack on the second level from the top and preheat oven to 450°f.
    Wash well, cut in half and remove stem and seeds along with the whitish membrane. Place peppers cut side down on a cookie sheet lined with foil and bake for about 20 minutes or until the outer skin darkens in some sections and starts to collapse.
    Remove from the oven when ready and let them cool until you can touch them. The skin should peel off easily.
    Empty can of chickpeas into a strainer and wash. Preferably remove outer skin of chickpeas. It'll give you a smoother hummus. The skin starts to come off as you Rinse them regardless.
    In a high speed food processor, place the olive oil, tahina paste, salt, lemon juice and minced garlic clove. Blend well. Use rubber spatula to scrape from the sides and blend until smooth.
    Add in chickpeas and diced roasted red pepper ( I seasoned the pepper with salt, onion powder and garlic powder)and blend until smooth adding 2-3 tbsp water slowly as you blend.  This will help thin it out so it blends easier. After 3-4 minutes it should be smooth and ready to eat.
    You could top it with feta and more Extra Virgin Olive oil if you desire and serve it with veggies, whole wheat pita bread or flaxseed bread. Enjoy!

    As always stay fit, stay healthy, stay strong 💪. What is your favourite dip?

    40 19 11 hours ago
    I must say, that some times I am so lazy, that I just make some old, easy, quick dish that my mother used to make me when I was younger.
.
Yeap. That's true! I love how my mother was cooking (who doesn't?! 😍) and hopefully there are some side dishes that my bf enjoys too. Hooray!!! (He is a tough one to please, except when it is for pizza 😭🤯😳)
.
So this is just some florina peppers with a feta filling, and tomato-cream sauce. In the oven, 180°, ~30' and your dish is ready.
.
You can find many variations online, but I am doing the recipe from my childhood with a small change. Instead of just tomato and cream sauce, I am using also some Ajvar sauce (I understand that I am using it almost EvErYwHeRe)!!!
.
So for 2 florine peppers you will need:
*2 peppers of course, deseeded
*200g feta, you fill the peppers what is left you put it to the sauce of tomato
*70ml coconut cream
*50ml tomato sauce
*25ml ajvar
*pinch of salt, pepper, pepper flakes, onion and garlic powder, parsley, oregano
.
Preheat the oven on 180°, fill the peppers with feta, mix all the other ingredients together, put everything in an oven pan, on top the peppers, bake for approximately 30'. When start to be slightly brown on top, take out, let cool down a little bit, try to clean the flesh (we are eating it) and voilà. Your side dish/starter is ready! Enjoy!
.
Some recipes from Greece! 🎉🎉🎉
.
Rating of Florine peppers by mama: 10/10 🌟
.
.
.
.
.
.
#highratting #foodporn #foodaddict #dinnerstories #dinnergoals #dinnerwentwell #foodie #greek #greekrecipe #stuffedpeppers #peppers #redpeppers #sidedishes #starter #childhoodmemories #childhoodfood #easy #easydinner #easyrecipes #quickrecipes #quickmeals #cooksmart #quality #feta #mothersrecipe #seethroughmyeyes #see_through_tatas_eyes

    I must say, that some times I am so lazy, that I just make some old, easy, quick dish that my mother used to make me when I was younger.
    .
    Yeap. That's true! I love how my mother was cooking (who doesn't?! 😍) and hopefully there are some side dishes that my bf enjoys too. Hooray!!! (He is a tough one to please, except when it is for pizza 😭🤯😳)
    .
    So this is just some florina peppers with a feta filling, and tomato-cream sauce. In the oven, 180°, ~30' and your dish is ready.
    .
    You can find many variations online, but I am doing the recipe from my childhood with a small change. Instead of just tomato and cream sauce, I am using also some Ajvar sauce (I understand that I am using it almost EvErYwHeRe)!!!
    .
    So for 2 florine peppers you will need:
    *2 peppers of course, deseeded
    *200g feta, you fill the peppers what is left you put it to the sauce of tomato
    *70ml coconut cream
    *50ml tomato sauce
    *25ml ajvar
    *pinch of salt, pepper, pepper flakes, onion and garlic powder, parsley, oregano
    .
    Preheat the oven on 180°, fill the peppers with feta, mix all the other ingredients together, put everything in an oven pan, on top the peppers, bake for approximately 30'. When start to be slightly brown on top, take out, let cool down a little bit, try to clean the flesh (we are eating it) and voilà. Your side dish/starter is ready! Enjoy!
    .
    Some recipes from Greece! 🎉🎉🎉
    .
    Rating of Florine peppers by mama: 10/10 🌟
    .
    .
    .
    .
    .
    .
    #highratting #foodporn #foodaddict #dinnerstories #dinnergoals #dinnerwentwell #foodie #greek #greekrecipe #stuffedpeppers #peppers #redpeppers #sidedishes #starter #childhoodmemories #childhoodfood #easy #easydinner #easyrecipes #quickrecipes #quickmeals #cooksmart #quality #feta #mothersrecipe #seethroughmyeyes #see_through_tatas_eyes

    28 1 12 hours ago
    Today’s lunch: Vegan Chkn Quesadilla 🥙🌱❤️ something quick and easy to cook while doing chores and running errands 👍🏼

    Today’s lunch: Vegan Chkn Quesadilla 🥙🌱❤️ something quick and easy to cook while doing chores and running errands 👍🏼

    28 2 15 hours ago

Top #redpeppers posts

    And you,  which one do you choose? I have my own idea... 🤤🥑
.
📷: @toastsforall

Follow @allavocado👈 for more

    And you,  which one do you choose? I have my own idea... 🤤🥑
    .
    📷: @toastsforall

    Follow @allavocado 👈 for more

    213 5 19 hours ago
    DOUBLE TAP on these Vegan Chickpea Meatballs In Roasted Red Pepper Sauce. Enrich your meals by trying this out 💕
-
Ingredients for Chickpea Meatballs 🌱
2 cups cooked brown rice or other grain, cold or room temperature
1 cup pecans
4 cloves garlic, peeled
30oz can chickpeas, drained and rinsed (3 cups)
1/2 cup nutritional yeast
2 tbsp tomato paste
2 tbsp olive oil
2 tsp dried basil
2 tsp salt
freshly ground black pepper
1/4 cup bread crumbs (can substitute gluten free), if needed
-
Roasted Red Pepper Sauce Ingredients 🌶 
2 roasted red peppers (~1 1/2 cups)
15oz can coconut milk
2-3 cloves garlic, peeled
2 tbsp olive oil
1 tsp salt
lots of freshly ground black pepper
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
pinch of crushed red pepper
basil or parsley to garnish
-
Method 🥘
In a food processor add the cooked brown rice, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, tomato paste, olive oil, oregano, basil, salt, and black pepper. Process until ground into a thick mixture that holds can be pressed into a meatball and hold its shape. Add the breadcrumbs if the mixture is soft and needs help holding together. Add the rest of the chickpeas and pulse until they are coarsely chopped.
Preheat the oven to 375 ºF, and shape the mixture into balls using about 2 to 2 1/2 tbsp per ball. A cookie scoop makes quick work of this. Press the mixture together as you roll them to help them hold together.
Grease a baking tray and place the meatballs on the tray. Spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through for more even baking. Let cool slightly before using, or make in advance and refrigerate.
In a blender combine all of the ingredients for the roasted red pepper sauce. Blend until smooth.
Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs and cook until heated through, about 5 minutes (~10 minutes if cold from the refrigerator). Garnish with fresh herbs, black pepper, and some vegan parmesan (optional) and serve warm.
-
FOLLOW: 🍃 @vegetarianculture 🍃
FOLLOW: 🍃 @vegetarianculture 🍃
-
Photo Credit: @thecuriouschickpea

    DOUBLE TAP on these Vegan Chickpea Meatballs In Roasted Red Pepper Sauce. Enrich your meals by trying this out 💕
    -
    Ingredients for Chickpea Meatballs 🌱
    2 cups cooked brown rice or other grain, cold or room temperature
    1 cup pecans
    4 cloves garlic, peeled
    30oz can chickpeas, drained and rinsed (3 cups)
    1/2 cup nutritional yeast
    2 tbsp tomato paste
    2 tbsp olive oil
    2 tsp dried basil
    2 tsp salt
    freshly ground black pepper
    1/4 cup bread crumbs (can substitute gluten free), if needed
    -
    Roasted Red Pepper Sauce Ingredients 🌶
    2 roasted red peppers (~1 1/2 cups)
    15oz can coconut milk
    2-3 cloves garlic, peeled
    2 tbsp olive oil
    1 tsp salt
    lots of freshly ground black pepper
    1 tsp dried basil
    1 tsp dried oregano
    1/2 tsp dried thyme
    pinch of crushed red pepper
    basil or parsley to garnish
    -
    Method 🥘
    In a food processor add the cooked brown rice, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, tomato paste, olive oil, oregano, basil, salt, and black pepper. Process until ground into a thick mixture that holds can be pressed into a meatball and hold its shape. Add the breadcrumbs if the mixture is soft and needs help holding together. Add the rest of the chickpeas and pulse until they are coarsely chopped.
    Preheat the oven to 375 ºF, and shape the mixture into balls using about 2 to 2 1/2 tbsp per ball. A cookie scoop makes quick work of this. Press the mixture together as you roll them to help them hold together.
    Grease a baking tray and place the meatballs on the tray. Spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through for more even baking. Let cool slightly before using, or make in advance and refrigerate.
    In a blender combine all of the ingredients for the roasted red pepper sauce. Blend until smooth.
    Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs and cook until heated through, about 5 minutes (~10 minutes if cold from the refrigerator). Garnish with fresh herbs, black pepper, and some vegan parmesan (optional) and serve warm.
    -
    FOLLOW: 🍃 @vegetarianculture 🍃
    FOLLOW: 🍃 @vegetarianculture 🍃
    -
    Photo Credit: @thecuriouschickpea

    842 191 22 June, 2019
    Bacon guacamole chicken bombs 🍗💥
Follow @allavocado👈 for more

    Bacon guacamole chicken bombs 🍗💥
    Follow @allavocado 👈 for more

    200 2 15 June, 2019