Parmesan Peppers Recipes

PARMESAN PEPPERS

Steps:

• Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.

PEPPERS AND PARMESAN CHEESE

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.

PARMESAN-PEPPER BALLS

Steps:

• Make Classic Shortbread dough (recipe follows), adding 1/2 cup parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees.
• Classic Shortbread dough: Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture.

SAVORY PARMESAN BITES

Steps:

• Heat oven to 350°F.
• Mix cream cheese and 3/4 cup Parmesan until blended.
• Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
• Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
• Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
• Bake 13 to 15 min. or until golden brown.

STUFFED PEPPERS WITH CHICKEN & PARMESAN

Steps:

• Heat oven to 350°F.
• Cut thin slice off top of each pepper; reserve tops. Remove and discard seeds from peppers.
• Combine remaining ingredients; spoon into peppers. Cover with pepper tops. Place in 9-inch square baking dish. Spoon any remaining filling around peppers.
• Bake 1 hour to 1 hour 10 min. or until peppers are tender and filling is heated through.

PARMESAN AND PEPPER PASTA

Steps:

• Bring water to a rolling boil and add a dash of salt and the pasta.
• While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
• Sprinkle peppers and tomato with garlic powder, salt, and pepper.
• Remove pasta from heat, drain water, and empty into a different container. Set aside.
• Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
• Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
• Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
• Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
• Pour the pasta and peppers back into the pot with the tomatoes and stir.
• Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
• Add oregano, basil, and pepper. Mix.
• Refrigerate until cold or eat it now! :).
• It will keep for several days if refrigerated in a tupperware container.

PARMESAN BEEF STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• Combine first 14 ingredients(ground beef-onion) in large bowl.
• Stuff meat mixture into green pepper halves; mounding to use all.
• Top with 1 tablespoons ketchup per pepper.
• Place peppers in baking dish.
• Combine sauce mixture in small bowl and pour around peppers.
• Cover with foil and bake for about 30 minutes until meat is completely cooked.
• Uncover; spoon sauce over peppers, if desired, and bake an additional 5-8 minutes.

PEPPER PARMESAN BEANS

Steps:

• In a large skillet, saute the peppers, onion and garlic in oil until the vegetables are tender, about 3 minutes. Add the beans, basil and salt; toss to coat. Cover and cook over medium-low heat for 7-8 minutes or until beans are crisp-tender. Stir in cheese; serve immediately.

CHICKEN PARM-STUFFED BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
• In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
• Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
• Bake for 25 minutes, or until golden brown.
• Arrange the bell peppers, cut-side up, on the greased baking sheet.
• Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
• Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
• Serve immediately.
• Enjoy!