Chinese Peppers And Eggs Recipes

EGG IN A PEPPER

Egg in a Pepper image

This recipe is paleo and a super easy way to eat your eggs! Can also top with cheese or even a slice of bread.

Provided by Chef Lizzie

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 10m

Yield 1

Number Of Ingredients 3

Ingredients

1 large egg
1 (1/4 inch thick) ring bell pepper
salt and ground black pepper to taste

Steps:

Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 0.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 225.3 mg, Sugar 0.6 g

CHINESE PEPPER STEAK

Chinese Pepper Steak image

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim Wilson

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

Steps:

Slice the steak into 1/2-inch thick slices across the grain.
Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

CHINESE PEPPERS AND EGGS

Chinese Peppers and Eggs image

This dish had great color and looks good on the table when it is done. If you like spicy food you can add in other hotter peppers.

Provided by brechanandrhondainc

Categories Peppers

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons oil
2 garlic cloves (chopped)
2 dried hot red chilies (chopped)
1/4 red onion (chopped)
2 red peppers (chopped)
3 green peppers (chopped)
4 eggs (scrambled)
salt & pepper

Steps:

Heat oil over med heat in wok; add garlic, chilies, onion and peppers cook for about 2 minutes
Mix eggs and salt & pepper, scramble well and pour on top of peppers mixture
Fold eggs and peppers until eggs are well done.

Nutrition Facts : Calories 172.9, Fat 12.1, SaturatedFat 2.5, Cholesterol 211.5, Sodium 74.6, Carbohydrate 9.5, Fiber 2.9, Sugar 5.4, Protein 7.8

SCRAMBLED PEPPERS AND EGGS

Scrambled Peppers and Eggs image

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Steps:

Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY BRAISED PEPPERS AND EGGS

Spicy Braised Peppers and Eggs image

This plate of sunshine combines eggs with sautéed bell peppers and creamy yogurt for a filling yet fresh-tasting breakfast that is sure to brighten up even the dreariest of mornings.

Provided by Lauryn Tyrell

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 11

Ingredients

2 bell peppers, cored and thinly sliced
1/2 small onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)
2 garlic cloves, smashed
1 Fresno chile, sliced
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved (about 2 cups)
4 large eggs
Fresh herbs, such as mint and cilantro, for serving
Strained yogurt such as Greek yogurt, for serving

Steps:

In a large straight-sided skillet, heat oil, cumin, garlic, and chile over medium-high until fragrant, 1 minute. Add peppers and onion; season with salt and pepper and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in cherry tomatoes and 3/4 cup water; season.
Bring mixture to a boil, then reduce heat and simmer, covered, until tomatoes burst and peppers are tender, about 10 minutes. Uncover and simmer until liquid has reduced slightly, 3 to 4 minutes more. Make 4 indentations in mixture with the back of a spoon; crack in eggs. Season with salt and cover; cook until eggs are just set, 3 to 4 minutes. Remove from heat; sprinkle with fresh herbs and serve over strained yogurt.

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