Mediterranean Organic Red Peppers Fire Roasted Description
Mediterranean Organic Fire Roasted Red Peppers are full of sweet flavor with a subtle smokiness. They are fire roasted peppers, and packed fresh from the fields. Perfect for sandwiches, salads, pastas, pizza, or as a colorful addition to antipasti. Time to get fired up about Mediterranean Organic! No Artificial flavors, dyes or preservatives.
Directions
Refregerate after openings. Consume within 7 days
Free Of
GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 oz (28 g)
Servings per Container: About 12
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | * |
|
| Calories from Fat | 0 | * |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 150 mg | 6% |
|
| Carbohydrates | 2 g | 1% |
|
| Protein | 0 g | * |
|
| Vitamin A | | 10% |
|
| Vitamin C | | 20% |
|
*Daily value not established.
Other Ingredients: Organic roasted whole red peppers, water, sea salt, organic grapemust, and citric acid.
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Argentinian Mushroom Shepherd’s Pie (Pastel de Papas)
Shepherd’s pie, the time-honored comfort dish, is known as
pastel de papas in Argentina. Translating literally to potato cake, this homey Argentinian meal is traditionally made with beef and egg, but this vegan spin incorporates a savory mix of mushrooms and walnuts. Keeping the Argentinian flavors intact with green olives, sundried tomatoes and bell peppers, this flavorful casserole bursts with South American flair. It’s an uncomplicated but unique dish that both soothes and delights.
Argentinian Mushroom Shepherd’s Pie (Pastel de Papas)
Mashed Potatoes
- 4 large potatoes (boiled, with or without skin)
- 2 Tbsp. vegan butter
- 2 Tbsp. nutritional yeast
- Sea salt
Filling
- 2-3 Tbsp. avocado oil
- 2 garlic cloves (minced)
- 1 white onion (chopped)
- ½ jar sweet bell peppers (chopped)
- 1/3 cup green peppers (chopped)
- ½ cup sun dried tomatoes
- ¼ cup green olives (chopped)
- 1 cup shiitake mushrooms (chopped)
- 1 cup white button mushrooms (chopped)
- 2 large portobello mushrooms (chopped)
- ½ cup walnuts (chopped)
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- Pinch cumin
- 1 tsp. umami seasoning
- Black pepper (to taste)
- Pink Himalayan salt (to taste)
- Preheat oven to 375 degrees F.
- In large bowl, mash together all mashed potato ingredients and set aside.
- In large skillet, heat oil and sauté garlic for 1-2 minutes. Add onions and cook until translucent. Add peppers, tomatoes and olives and cook for 2-3 minutes. Stir in mushrooms and walnuts, season and cook for 2-3 minutes until aromatic and tender. Set aside.
- In rectangular casserole dish, cover bottom with half of mashed potatoes. Add mushroom mixture and spread evenly. Top with remaining potatoes.
- To brown top for gratin effect, brush top with coconut oil or melted vegan butter and sprinkle with nutritional yeast.
- Bake for approximately 25 minutes. Let cool slightly before serving.
Order what you need to make this unique shepherd’s pie.
Mediterranean Organic Red Peppers Fire Roasted -- 16 oz
