Community Garden Magazine Issue One, September 2015 | Page 17

Recipes from Monsanto Hot Pepper Breeder
GRILLED PEPPERS........Recipe
The more colors you use the more colorful it is.
Ingredients:
1 each red, yellow, orange, and green bell peppers, cut into large chunks
1/2 cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese
Directions:
1. Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
2. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5
minutes.
3. Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkdle
with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Yield 6 servings.
Nutritional information:
Amount per serving: Calories: 63
Total Fat: 3.2 g
Cholesterol:12mg

ROASTED RED PEPPER POTATO SOUP....Recipe
by Dorit Brod, Monsanto Communications Manager, Middle East
Ingredients:
4 Large red peppers
1 large onion, diced
1 large Russet potato, peeled and diced
3 cloves garlic
4 cups chicken stock
1/4 cup cream or milk
3 TB butter
cayenne, salt, and pepper to taste
Roast and peel the red peppers, then de-seed and dice, Heat the butter in a large soup pot over
medium heat, then saute the onion 2-3 minutes. Add the potatoes and cook 1-2 minutes, then add
the garlic and roasted peppers and cook another 2-3 minutes. Add the chicken stock, stir well, and
bring to a simmer. Cook until the potatoes are soft. Puree the soup in a blender or food processor
until very smooth. Return to soup pot, add the cream, and ayenne, salt and pepper to taste. Serves
4-6 people.

17