BELL PEPPER RECIPE RECIPES

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TOP SECRET RECIPES | TACO BELL ENCHIRITO COPYCAT RECIPE ...



Top Secret Recipes | Taco Bell Enchirito Copycat Recipe ... image

Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe copies the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers. With or without the olives. Check out my improved formula for Taco Bell beef in this recipe.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 14

Nutrition Facts : Calories 380 calories

SHRIMP AND BELL PEPPER STIR FRY RECIPE | REE DRUMMOND ...



Shrimp and Bell Pepper Stir Fry Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 to 4 servings

Number Of Ingredients 14

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch  
2 tablespoons sugar 
2 tablespoons rice wine vinegar 
1 tablespoon minced fresh ginger 
1/2 teaspoon crushed red pepper flakes, plus more for garnish 
3 tablespoons peanut oil 
1 red bell pepper, seeds removed and cut in thin strips 
1 yellow bell pepper, seeds removed and cut in thin strips 
1 pound jumbo shrimp, peeled and deveined 
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn 
1 tablespoon chopped fresh cilantro 
2 teaspoons chopped fresh mint 

Steps:

  • In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
  • Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
  • Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
  • Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
  • Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

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