| 11. | 1 / 2 red bell pepper, sliced in thin julienne strips
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| 12. | 1 red bell pepper, cored, seeded and cut into 4 pieces
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| 13. | 4 ounces red bell pepper or 3 ounces chopped, ready cut
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| 14. | Green and red bell peppers and carrots are most commonly used.
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| 15. | 2 cups ( about 10 ounces ) julienned red bell peppers
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| 16. | We used red bell peppers to test cooking and peeling methods.
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| 17. | 1 / 3 cup Red Bell Pepper Puree ( see recipe)
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| 18. | 1 / 4 cup finely diced red bell pepper or pimento
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| 19. | 1 red bell pepper, cut into 1 / 4 inch dice
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| 20. | Combine all the ingredients except red bell pepper in a saucepan.
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