| 1. | 1 / 4 cup EACH snipped dates and diced red bell pepper
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| 2. | 1 / 2 cup EACH thinly slivered red and yellow bell peppers
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| 3. | 1 pint ( 2 cups ) diced red and green bell peppers
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| 4. | 2 large bell peppers, yellow or red or one of each
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| 5. | Cut the bell peppers in half lengthwise and remove the seeds.
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| 6. | Add the bell pepper and cilantro and pulse 10 more times.
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| 7. | 1 small green bell pepper, cut into 1 { inch chunks
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| 8. | 4 ounces red bell pepper or 3 ounces chopped, ready cut
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| 9. | 1 / 2 red bell pepper, deribbed and cut into strips
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| 10. | 1 red bell pepper, cut into 1 / 4 inch dice
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