CARROT AND BELL PEPPER RECIPES RECIPES

Name: Carrot and Bell Pepper Muffins
Total time: 55 min
Yield: 6
Cuisine: Fusion
Ingredients: 1-ounce butter; 1 zucchini, diced; 1 carrot, diced; 1 red onion, minced; 1 red bell pepper, diced; 12 ounces flour; 1 tablespoon semolina; 1 teaspoon baking powder; 2 eggs; 3/4 cup milk; 1 cup low moisture mozzarella, grated

CARROT AND BELL PEPPER MUFFINS | SO DELICIOUS

Carrot and Bell Pepper Muffins | So Delicious image

Unlike cupcakes, the muffins can be savory like these guys. Here we mixed zucchini, carrot, red onion, and red bell pepper into the dough. And we didn’t stop at vegetables, you know. They were followed swiftly by grated mozzarella.

Provided by Andrei Gusty

Total Time 55 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1-ounce butter
1 zucchini, diced
1 carrot, diced
1 red onion, minced
1 red bell pepper, diced
12 ounces flour
1 tablespoon semolina
1 teaspoon baking powder
2 eggs
3/4 cup milk
1 cup low moisture mozzarella, grated

Steps:

Melt the butter in a pan over low heat.
Add the zucchini, carrot, onion, and bell pepper. Stir them in, cover with the lid and cook for 5 minutes.
Remove the lid, stir in, then cook for another 5 minutes.
Add the flour, semolina, and baking powder to a bowl. Mix them. Set aside.
Add the eggs to s smaller bowl and beat them. Whisk in the milk adding it gradually until you have an egg wash.
Transfer the flour mixture to another bowl. Gradually add the egg wash and mix until even.
Add the mozzarella and keep mixing.
Add the cooked veggies and mix them in.
Transfer this dough to muffin pans. We needed 3 muffin pans 6 cups each.
Cook for 20 minutes at 350°F/175°C.

Nutrition Facts : Calories 362 calories , ProteinContent 14 grams , FatContent 11 grams , CarbohydrateContent 52 grams

VEGAN ROASTED RED PEPPER AND CARROT SOUP RECIPE | ALLRECIPES

Vegan Roasted Red Pepper and Carrot Soup Recipe | Allrecipes image

Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!

Provided by Connie Yiu

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

5 carrots, peeled and cut into 1/2 inch pieces
2 red bell peppers, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
salt and ground black pepper to taste
2 teaspoons ground paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (32 fluid ounce) container vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
½ teaspoon apple cider vinegar, or more to taste
1 dash hot sauce, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
Roast in the preheated oven until tender, about 30 minutes.
Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
Blend soup with an immersion blender.
Add apple cider vinegar to pureed soup. Serve with hot sauce.

Nutrition Facts : Calories 148.1 calories, CarbohydrateContent 24.4 g, FatContent 4.7 g, FiberContent 6.4 g, ProteinContent 3.5 g, SaturatedFatContent 0.6 g, SodiumContent 574 mg, SugarContent 12.3 g

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