| 1. | 1 large red OR yellow bell pepper, seeded and thinly sliced
|
| 2. | 1 / 2 cup EACH thinly slivered red and yellow bell peppers
|
| 3. | 2 red, orange or yellow bell peppers, or a combination
|
| 4. | 1 yellow bell pepper, seeded and cut into thin julienne strips
|
| 5. | 1 / 4 large yellow bell pepper, minced, for garnish
|
| 6. | Cut red, green and yellow bell peppers in julienne strips.
|
| 7. | 1 red or yellow bell pepper, seeded, stemmed and roughly chopped
|
| 8. | 1 / 2 yellow bell pepper, cut into 1-inch pieces
|
| 9. | 1 medium yellow bell pepper, cut into long julienne strips
|
| 10. | 1 yellow bell pepper, cut into 1-inch squares
|
