Peppers With Cayenne And Cilantro Recipes

FABULOUS CILANTRO PESTO

Fabulous Cilantro Pesto image

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Provided by Gena Urias

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

Steps:

Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g

CHICKEN TOMATO CASSEROLE WITH CILANTRO PEPPER SAUCE

Chicken Tomato Casserole With Cilantro Pepper Sauce image

Fresh tomatoes, sweet green peppers, onion and cilantro sauce makes this an easy dish to put together. Perfect for a weeknight or even entertaining.

Provided by SarasotaCook

Categories Chicken Breast

Time 55m

Yield 4 Individual Servings, 4 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken breasts (boneless skinless)
2 tablespoons olive oil
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon ground red pepper
1/2 teaspoon kosher salt
1 green pepper, chopped fine
2 teaspoons minced garlic
1 medium onion, chopped fine
1/4 cilantro, chopped fine (you can substitute parsley, but for me cilantro is what makes the dish)
1 tablespoon olive oil
4 medium tomatoes, sliced (use a nice beefsteak or large tomato, not the small plum tomatoes)
2 cups monterey jack cheese
salt
pepper
1 lime, cut in wedges

Steps:

Chicken -- I use a baggie to marinade my chicken. Just add the olive oil, lime juice, salt, cayenne and chicken, close up the baggie and shake well to make sure the chicken is covered with the marinade. I like to marinade at least 1-2 hours and up to 8 hours (or all day).
Make sure to take the chicken out of the refrigerator to let it come to room temp before you begin to saute.
In a large saute pan (I prefer non-stick for this) add the olive oil and saute the chicken on medium high until golden brown on each side. Cooking time will depend on the size of your chicken breasts. About 4 minutes per side. Remove to a plate while you finish the pepper onion sauce.
Pepper, Onion and Cilantro Sauce -- In the same pan you cooked the chicken in, add the remaining olive oil and bring to medium high heat. Then add in the garlic, green peppers, onion and cook 2-3 minutes until tender, but not brown. Remove from the heat and stir in the cilantro.
Casserole -- Spray a 9x9 casserole dish with a non stick spray. Line the bottom of the dish with 2/3's of the tomato slices and season with salt and pepper. Then top with 2/3's of the pepper onion cilantro sauce, 1/2 the cheese, and the chicken breasts. Repeat with the remaining tomatoes and the pepper onion cilantro sauce over each chicken breast.
NOTE: You can use individual baking or casserole dishes for this if you want.
Bake -- In a 400 degree oven, bake 15-20 minutes, then sprinkle each chicken breast with the remaining cheese. Bake an additional 15 minutes until the chicken is tender. ENJOY!

Nutrition Facts : Calories 627.5, Fat 44.4, SaturatedFat 16.6, Cholesterol 143.1, Sodium 621, Carbohydrate 12, Fiber 2.9, Sugar 5.8, Protein 45.9

PEPPERS WITH CAYENNE AND CILANTRO

Peppers With Cayenne and Cilantro image

A Portuguese-inspired salad to include on an antipasto plate, from Joyce Goldstein's "The Mediterranean Kitchen", 1989

Provided by zeldaz51

Categories Peppers

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 large red peppers
3 large green peppers
1/2 cup plus 6 tbsp. olive oil
1/2 teaspoon cayenne
1/4 cup red wine vinegar
salt, pepper
3 tablespoons chopped fresh cilantro
olive (to garnish)

Steps:

Cut the peppers into strips about 1/2 inch wide. Heat 3 tbsp olive oil in a large saute pan or skillet over medium heat. Add the peppers and cook until crisp-tender. Remove from heat and set aside.
Dissolve the cayenne in some of the vinegar, then mix with the remaining oil and remaining vinegar. Season to taste with salt and pepper. Pout the vinaigrette over the peppers and toss to coat. Sprinkle with the cilantro and garnish with olives.

Nutrition Facts : Calories 203.4, Fat 18.4, SaturatedFat 2.6, Sodium 7.2, Carbohydrate 8.9, Fiber 3.2, Sugar 5.4, Protein 1.6

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