Crostiniwithcheesetortaandmarinatedbellpeppers Recipes

CHEESY MINI PEPPERS

Steps:

• Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

CHEESY STUFFED BELL PEPPERS

Steps:

• Cut off portion of tops of bell pepper, and remove seeds, and membranes.
• Place in roaster with salted water and boil.
• Cook 10 minutes so they will be only partially done.
• Drain and set aside to cool.
• In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
• Remove from the heat and add 1 cup cheese and mix well.
• Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
• Pour remaining can of tomatoes over top and around peppers.
• Bake uncovered at 350 degrees for 25 minutes.
• Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

BREAKFAST BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.
• Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper.
• Bake for 15-20 minutes, until peppers are slightly soft.
• Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Then crack eggs into the center of each pepper.
• Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs.
• Bake for 15-20 minutes, until egg whites are set. Serve!
• Enjoy!

CHORIZO STUFFED BELL PEPPERS

Steps:

• Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
• Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
• In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
• Bake in preheated oven about 30 minutes.

ROASTED PEPPER CROSTINI

Steps:

• Seed and core pepper. Cut into 1 1/2-inch wide strips. Place in a large bowl and drizzle in 1/3 cup olive oil. Toss until well-coated. Add the salt and pepper; toss again.
• Heat a grill to medium, about 375 degrees Fahrenheit. Move peppers from bowl to grill, reserving remaining olive oil in the bowl. Cook peppers until blistered on one side and beginning to blacken around the edges; carefully flip with tongs and cook until the other side is blistered and the peppers are soft - about 20 minutes total. Transfer peppers back to the bowl with the oil. Toss and cover with foil until ready to serve.
• Brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill bread until toasted on the edges and warmed through, 1-2 minutes per side. Set toasts on a board or plate and top with peppers. Drizzle with remaining olive oil from the bowl. Serve.

SWEET PEPPER CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

MEATY STUFFED PEPPER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder.
• Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish.
• Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole.
• Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.