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Shop the Sale: Bell Peppers


Bell Pepper Slaw

My mom used to grow the most magnificent garden.

I say this in past tense, but she really she still grows a garden, I just don’t live close enough to benefit from it.

I remember summers spent going out to her garden to harvest fresh green beans, cucumbers, corn and bell peppers for dinner. I don’t think I can choose a favorite, but her stuffed bell peppers made from fresh produce straight out of our back yard was pretty delicious.

I have loved bell peppers ever since. I love the earthy flavor of the green ones and the sweet flavor of red, yellow and orange varieties. I make stuffed peppers frequently, but I also found this slaw recipe last summer. I’m not a huge coleslaw fan, but this side dish is positively delicious! Bell peppers are on sale this week at Brookshire’s, so try this today.

Bell Pepper Slaw

Ingredients:
1 (10 oz) bag angel-hair slaw mix
1 large red bell pepper, julienned
1 large green bell pepper, julienned
1 large yellow bell pepper, julienned
1 large red bell pepper, julienned
1 cup grape tomatoes, sliced in half
1/3 cup olive oil
1/3 cup white wine vinegar
1 Tbsp sugar
1 tsp sea salt
1 tsp freshly ground black pepper
2 tsp dried basil
2 tsp dried oregano

Directions:
Place slaw mix, peppers and tomatoes in a large glass jar with lid. Shake to combine; set aside.

In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil and oregano, whisking well. Pour mixture over peppers. Close lid and shake well to coat.

Serve slaw from jar, if desired. Store covered in the refrigerator. Slaw is best when made a day before serving.

Nutritional Information: Calories Per Serving: 242, Calories from Fat: 157, Fat: 17 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 490 mg, Potassium: 595 mg, Carbohydrates: 20 g, Fiber: 5 g, Sugar: 14 g, Protein: 3 g.

View this recipe to print or add items to My Shopping List.


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