It is uncommon to have a dinner of only a hamburger or only a plate of pasta. Whether it be something simple or complicated, side dishes have the ability to complete a meal. It isn't a coincidence that there are sayings like "meat and potatoes" and "soup and salad."
Sometimes side dishes end up being planned while you are at the store buying food for the entire meal, or it may simply be something that is whipped up with what is found in the refrigerator. Both of these options can yield tasty results that are a success. The recipe for this side dish is very simple and only has a few ingredients. This is a nice summer dish as it is both refreshing and light.
1 dry pint - mini-bell peppers
1/2 cup - Fage 0% Greek yogurt
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
To taste - salt
As garnish - dried mint (fresh is also acceptable)
1. Wash the bell peppers under cool water. Using a sharp knife, cut the stem off the top of the peppers (removing only as much of the pepper as necessary to remove the stem). Slice the peppers in half lengthwise. Try to cut the peppers so that they will sit flat as halves. Remove the seeds and veins from the inside of the peppers.
2. In a bowl combine the Greek yogurt and Pastamore Rosemary with Roasted Garlic Dipping Oil. Mix well and season to taste.
3. Using a spoon or a small spatula place the yogurt mixture into the bell peppers halves. Lightly garnish with the dried mint (fresh is also acceptable).
Give this simple, healthy, and delicious recipe a try!