MARINATED PEPPERS
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Provided by Angela
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
- Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
- Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
ROASTED PEPPERS WITH GARLIC AND HERBS
This side pairs well with London broil, lamb burgers, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.
Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g
PICKLED PEPPERS
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Time 45m
Yield about 8 pints.
Number Of Ingredients 6
Steps:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
AMANDA'S STUFFED PEPPERS
A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!
Provided by Amanda
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
- Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
- Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
- In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.
Nutrition Facts : Calories 608.3 calories, Carbohydrate 46.1 g, Cholesterol 143.6 mg, Fat 29.1 g, Fiber 8.2 g, Protein 40.1 g, SaturatedFat 12.5 g, Sodium 1350.2 mg, Sugar 22 g
MARCHANT PEPPERS
I've been putting up these peppers for 30 years, as did my mom before me. Submitting it here so I can find it easily! Getting scattered in my older age...lol I like these because I can do any amount of peppers as I pick them, no need to process. Prep time doesn't include boiling, cooling, or packing!
Provided by Pandamommy
Categories < 15 Mins
Time 5m
Yield 2 1/2 qts.
Number Of Ingredients 7
Steps:
- Bring brine to a boil, remove from heat and cool.
- Clean peppers, trim stems as desired.
- Pack into sterilized jars, with garlic.
- Add alum if using, fill with brine.
- Wipe jar rim, cover with sterilized lid, screw on ring.
- I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
- I have always waited 6 weeks for the pickling, because my mom did!
Nutrition Facts : Calories 167.8, Sodium 11208.9, Carbohydrate 8.7, Fiber 0.1, Sugar 3.1, Protein 0.3
MARINATED PEPPERS
Serve this antipasto dish as part of an appetizer table at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
- Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.
Nutrition Facts : Calories 31 g, Fat 2 g, Protein 1 g
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