Who’s ready for a little Pepper Partyin’? I am so excited to be joining Christine and a bunch of our blogger friends for a #PepperParty with our wonderful sponsor, Divemex! The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities anywhere. But most importantly, as a Fair Trade Ceritified company, they have an unwavering commitment to social responsibility that puts workers first. Give them some #PepperParty love on Facebook!
I would suggest going out right now and stocking up on some beautiful red, yellow and orange peppers because you are about to get bombarded with pepper recipes! Everyone will be sharing three pepper-ific recipes throughout the week. Tonight launches the big #PepperWeek party! Join us for our tweet chat tonight from 8-9pm Eastern Time. There will be some great prizes given away during the chat. Use the hashtag #PepperParty to enter to win one of 10 Divemex Pepper Corers and 2 Veggie Grill Racks.
Speaking of prizes, we’ll be giving away an extra special prize during each of our posts this week. Today we are giving away a Le Creuset 3 1/2 quart Signature Braiser, worth $240! Make sure you scroll down to the bottom of the post and fill out the rafflecoptor below to be eligible to win today’s prize!
Now onto today’s pepper recipe! I hate green peppers. When Christine told us our sponsor uses mainly red, yellow and orange peppers I was extremely happy and relieved. I just don’t think green peppers have much flavor. I find yellow and orange to be the sweetest; they are my favorite to eat raw. I adore red peppers for roasting and grilling; roasted red peppers are insanely delicious. Eek! This is making me hungry for peppers. For my first #PepperParty recipe, I wanted to share a light, healthy salad packed with all different kinds of flavors. The shining stars, of course, are grilled red, yellow and orange peppers.
I threw sliced peaches on the grill with the peppers to add a little more sweetness to the dish. Aw,why not throw some chicken on the grill too. Might as well add a little protein to the dish! Once the chicken, peppers, and peaches were charred to perfection, I put everything on top of a bed of fresh spinach leaves.
Then I added in some dried cherries and feta cheese. For the dressing, I whisked together a little balsamic vinegar, Dijon mustard, honey and extra virgin olive oil to make a sweet vinaigrette.
I guess I just kept getting sweeter and sweeter as I continued to build the salad.
Whatever. It’s still a salad. So it’s healthy. And super colorful. I always like to make sure my plate has a lot of different colors on it. Aren’t those peppers just beautiful?!
My fellow #PepperParty bloggers think so, too. Check out their recipes for the first day of our #PepperParty celebration!
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes Poached Egg in a Bell Pepper by Food Snob 2.0
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette
½ red bell pepper, seeds and stems removed, sliced
½ yellow bell pepper, seeds and stems removed, sliced
½ orange bell pepper, seeds and stems removed, sliced
½ chicken breast
1 medium peach, sliced
1-2 handfuls of fresh spinach leaves
¼ cup dried cherries
¼ cup feta cheese
1 tbsp balsamic vinegar
1 tbsp honey
2 tsp Dijon mustard
2 tsp extra virgin olive oil
Heat up your grill. Spray a vegetable grilling-pan with cooking spray and place the peppers and peaches in the pan, then place on the grill. Put the chicken directly on the grill. Cook until done.
Once the chicken, peppers, and peaches are grilled to your liking, start to build your salad. Place the spinach in a bowl and layer in the peppers and peaches. Add in the cherries and feta. Slice your grilled chicken and place right on top.
To make the vinaigrette, whisk together the last four ingredients listed. Adjust quantities of each as needed.
Drizzle the vinaigrette over top of the salad and marvel at its beauty before you toss together and devour!
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