Recipes ~ Green pepper pesto ~ Link for Meatballs ~ Hot Banana Pepper Sauce

Green Pepper Pesto
2 green bell peppers, seeded, coarsely chopped

1. Steam blanch the peppers over boiling water for 3 minutes.  Place in food processor.

1 cup fresh basil
1/2 cup grated organic Parmesan cheese
1/4 cup organic olive oil
4 cloves garlic, minced or chopped
2/3 cup salted/roasted pumpkin seeds, organic

Add the above ingredients to the food processor with the bell peppers, and process until smooth.

Freeze in portions or use some and freeze some.  Lasts up to 3 months in the freezer.

Homemade meatballs.  Here is the link for the recipe I use (uses oats vs. bread crumbs) - Homemade meatballs.

The other meatball recipe I make is with ground turkey and zucchini - Turkey Zucchini Meatballs.

The sauce in the above picture is a bit different.  It uses hot banana peppers, onion and garlic and other ingredients.  Here is the recipe for that sauce:

Hot Banana Pepper Tomato Sauce
In a skillet with a Tbsp. of olive oil, heat the following ingredients for 3-4 minutes:

1/2 cup yellow onion, chopped
1/2 cup hot banana peppers, chopped

Add:
1 Tbsp. minced garlic

Heat for another 2 minutes.

Add the remaining ingredients together either in the skillet to use right away, or in a crock pot.

6 oz. organic tomato paste
1 qt. home canned tomato sauce
1 tsp. oregano
1 tsp. parsley
1 tsp. salt
1/2 tsp. black pepper
1/2 to 2/4 tsp. red pepper flakes
1-2 tsp. sugar (optional)

If using sauce right away, heat for 30 minutes.

If you don't like it "chunky" simply use an immersion blender or leave as is.   I left it as "chunky" and heated for a short while in my crock pot.  We loved this!  Spicy, but not too spicy.