Fiery Red Pepper Potatoes Recipes

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POTATO SALAD WITH ROASTED RED PEPPERS



Potato Salad with Roasted Red Peppers image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small red bliss potatoes
Kosher salt
4 tablespoons canola oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon agave syrup
1 clove garlic, minced
Freshly cracked black pepper
1/3 cup roasted red peppers, julienned
1 cup finely sliced scallions, optional garnish

Steps:

  • In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
  • In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
  • To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

FIERY RED PEPPER POTATOES



Fiery Red Pepper Potatoes image

This is a traditional and uniquely-flavored Korean side dish.

Provided by Chicken_Livers_Stink

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons soy sauce
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
3 potatoes, cut into bite sized pieces
4 green onions, chopped
1 large red bell pepper, chopped
2 teaspoons sesame seeds

Steps:

  • Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 32.3 g, Fat 6.2 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 352 mg, Sugar 3.4 g

FIESTA RED POTATOES



Fiesta Red Potatoes image

"My son-in-law, who is very creative, came up with these potatoes," says Pat Pennell of El Dorado Springs, Missouri. Use only one jalapeno or serve these fiery potatoes with sour cream to cool them off a bit.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

4 medium red potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
1/4 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
2 teaspoons canola oil
2 small tomatoes, chopped

Steps:

  • In a large nonstick skillet, saute the potatoes, onion, jalapenos, seasoning blend and pepper in oil for 30-35 minutes or until potatoes are tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 146 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

FIREY RED PEPPER SOUP



Firey Red Pepper Soup image

A blend of every-day vegetables and spices for an easy hot and delicious soup!

Provided by rossyule

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Finely chop the peppers, onions, potatoes, parsnip and garlic.
  • In a measuring jug, combine the chicken stock cube with the corriander, cumin and chilli powder with salt and pepper, and pour 1 and 1/2 pints of boiling water to make stock.
  • Fry the onions and garlic in a little butter for 2-3 minutes, then add the pepper, potatoes and parsnip.
  • Pour the stock over the vegetables and boil. Add a handful of red lentils. Once boiling reduce the heat to simmer for 30 minutes.
  • Blend the soup using a hand blender to a smooth consistancy and serve with warm crusty bread.

FIERY STUFFED POBLANOS



Fiery Stuffed Poblanos image

I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. -Amber Massey, Coppell, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

8 poblano peppers
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 tablespoon ground cumin
1 to 1-1/2 teaspoons ground ancho chile pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat Mexican cheese blend, divided
3 green onions, chopped
1/2 cup reduced-fat sour cream

Steps:

  • Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside., Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper., Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

Nutrition Facts : Calories 223 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

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