Bell Pepper Prep
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
6 Red, Yellow, and/or Orange Bell Peppers
1. Cut around the stem.
2. Cut in half.
3. Remove excess white parts and all seeds, trash.
4. Scrub with vegetable brush or wet paper towel.
5. On layers of paper towels, use a cheese grater or mandolin to shred. Chop anything not shredded. Wear rubber gloves or use attachment to protect hand.
6. Roll shreds up in paper towels and squeeze out all the moisture possible.
7. Put shreds into container on a layer of paper towels.
8. Refrigerate until ready to use or freeze.
9. 6 bell peppers makes approximately 5 cups of shreds.
Shred onions in the same way. Use onions (do not shred in advance). Optional: Sauté shreds in avocado oil and/or ghee butter. Add chicken strips or beef strips for a stir fry or freeze the stir fry.
Serving Size: Makes 10 (1/2 cup servings) or 5 cups total
2. Cut in half.
3. Remove excess white parts and all seeds, trash.
4. Scrub with vegetable brush or wet paper towel.
5. On layers of paper towels, use a cheese grater or mandolin to shred. Chop anything not shredded. Wear rubber gloves or use attachment to protect hand.
6. Roll shreds up in paper towels and squeeze out all the moisture possible.
7. Put shreds into container on a layer of paper towels.
8. Refrigerate until ready to use or freeze.
9. 6 bell peppers makes approximately 5 cups of shreds.
Shred onions in the same way. Use onions (do not shred in advance). Optional: Sauté shreds in avocado oil and/or ghee butter. Add chicken strips or beef strips for a stir fry or freeze the stir fry.
Serving Size: Makes 10 (1/2 cup servings) or 5 cups total
Nutritional Info Amount Per Serving
- Calories: 20.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.5 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.3 g
- Protein: 0.7 g