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Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
3cupsthin strips yellow, orange, and/or red sweet peppers
1cupchopped fresh poblano chile pepper (see Tip)
6tablespoonsthinly sliced green onions (green and white parts separate)
1tablespoonfinely chopped fresh jalapeño chile pepper (see Tip) (Optional)
3clovesgarlic, thinly sliced
1teaspooncumin seeds (see Tip)
½cuplime juice
2tablespoonshoney
½teaspoonsalt
1 ½cupsgrape or cherry tomatoes, halved
⅓cupsnipped fresh cilantro
DirectionsIn a large bowl combine sweet peppers, poblano pepper, white parts of onions, jalapeno pepper (if desired), and garlic.For marinade, in a small dry skillet heat cumin seeds over medium 1 minute or until toasted and fragrant, shaking skillet frequently. Transfer seeds to a small bowl. Whisk in lime juice, honey, and salt. Pour marinade over pepper mixture; toss to coat. Cover and marinate in refrigerator at least 4 hours (up to 2 days), stirring occasionally.To serve, drain pepper mixture, discarding marinade. Add tomatoes, cilantro, and green parts of onions to pepper mixture; toss gently to combine. Stir in spinach.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.To simplify, use 3/4 teaspoon ground cumin in place of the 1 teaspoon cumin seeds. Add ground cumin to the marinade with the salt, skipping the toasting step.Originally appeared: Diabetic Living Magazine
Directions
In a large bowl combine sweet peppers, poblano pepper, white parts of onions, jalapeno pepper (if desired), and garlic.For marinade, in a small dry skillet heat cumin seeds over medium 1 minute or until toasted and fragrant, shaking skillet frequently. Transfer seeds to a small bowl. Whisk in lime juice, honey, and salt. Pour marinade over pepper mixture; toss to coat. Cover and marinate in refrigerator at least 4 hours (up to 2 days), stirring occasionally.To serve, drain pepper mixture, discarding marinade. Add tomatoes, cilantro, and green parts of onions to pepper mixture; toss gently to combine. Stir in spinach.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.To simplify, use 3/4 teaspoon ground cumin in place of the 1 teaspoon cumin seeds. Add ground cumin to the marinade with the salt, skipping the toasting step.
In a large bowl combine sweet peppers, poblano pepper, white parts of onions, jalapeno pepper (if desired), and garlic.
For marinade, in a small dry skillet heat cumin seeds over medium 1 minute or until toasted and fragrant, shaking skillet frequently. Transfer seeds to a small bowl. Whisk in lime juice, honey, and salt. Pour marinade over pepper mixture; toss to coat. Cover and marinate in refrigerator at least 4 hours (up to 2 days), stirring occasionally.
To serve, drain pepper mixture, discarding marinade. Add tomatoes, cilantro, and green parts of onions to pepper mixture; toss gently to combine. Stir in spinach.
Tips
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To simplify, use 3/4 teaspoon ground cumin in place of the 1 teaspoon cumin seeds. Add ground cumin to the marinade with the salt, skipping the toasting step.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)39Calories8gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
