PORK STUFFED PEPPERS RECIPE (PIMIENTOS RELLENOS DE CERDO)
Bring the taste of Spain into your kitchen with this pork stuffed peppers recipe! They're an easy and delicious meal and a great way to get more vegetables on the table.
Provided by David Pope
Categories Appetizer
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 400°F (200°C).
- Fill a small saucepan with 1.5 cups of water and the cup of rice. Cover with a lid and place over a high heat and bring to boil. Reduce to a simmer and leave over a low heat until the water has evaporated and the rice is cooked.
- Meanwhile, prick the peppers all over with a fork, and microwave on high for 5 minutes until soft but not falling apart.
- Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and cumin and saute for another minute.
- Next, add the ground pork to the pan and saute, stirring often, for another 5 minutes or until nicely colored all over. You can add a splash of water to the pan if it looks too dry.
- Pour the can of tomatoes into the pan and add the tomato paste/sofrito. Stir to combine and simmer for another 5 minutes until it has reduced slightly. Remove from heat and stir in the rice. Season with salt and pepper.
- Stand the peppers upright in a large baking tray, and split the rice-pork mixture evenly among them. Don't overfill, leave a little room at the top. Place the pepper tops back on and bake in the oven for 15-20 minutes until the filling has reduced and is no longer runny. Serve by themselves as an appetizer or tapas, or with a salad or potatoes for a light main.
PORK AND PEPPERS OVER POTATOES
Steps:
- Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
- Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
- Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
- Stir in vinegar and pork, and cook another minute or two.
- Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 377 milligrams, Sugar 18 grams, TransFat 0 grams
PEPPER PORK CHOPS
Alton Brown brines his pepper pork chops for a best-of-both-worlds result: juicy meat with plenty of flavor. He adds a pound of ice to quick-cool the brine so the pork doesn't have to wait around any longer than necessary.
Provided by Alton Brown
Time 14h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
- Place the apples in a 5 1/2- to 6-quart slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.
PORK TACOS WITH ONIONS AND PEPPERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a rimmed baking sheet under the broiler; preheat 5 minutes. Toss the pork with 1 tablespoon olive oil and 1 teaspoon fajita seasoning in a large bowl. Transfer the pork to the hot baking sheet and broil 5 minutes. Meanwhile, add the bell peppers, thickly sliced onions, 1 tablespoon olive oil and the remaining 1 teaspoon fajita seasoning to the bowl; toss.
- Turn the pork and scatter the vegetables around it. Broil, tossing the vegetables and turning the pork occasionally, until the vegetables are tender and charred around the edges and a thermometer inserted into the center of the pork registers 145 degrees F, 5 to 7 minutes. Remove the pork to a cutting board and let rest 5 minutes. (Continue broiling the vegetables, if needed.)
- Toss the thinly sliced onion, radishes, cucumbers, jalapenos and brine in a bowl; season with salt and pepper. Add the cilantro, the remaining 1 tablespoon olive oil and the lime juice; toss.
- Slice the pork and toss with the peppers and onions. Serve in the tortillas with the cucumber salad and lime wedges.
Nutrition Facts : Calories 490, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 312 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 35 grams, Sugar 4 grams
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
PORK WITH ROASTED PEPPERS AND POTATOES
Golden pork chops star in a quick braise with potatoes, onion and roasted red pepper.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Season chops with black pepper.
- Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops.
- Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
- Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 39.4 g, Cholesterol 125.2 mg, Fat 16.9 g, Fiber 4.8 g, Protein 45 g, SaturatedFat 5.1 g, Sodium 440.6 mg, Sugar 4.3 g
PEPPERED PORK PITAS
The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. -Katherine White, Clemmons, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.
Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ROASTED LEMON PEPPER POTATOES
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
- Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
- Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
- Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
- Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g
POTATOES, PEPPERS AND ONIONS
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub but do not peel potatoes; slice in food processor.
- Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides.
- Chop whole onion, and add to potatoes as they cook.
- Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat.
- Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 488 milligrams, Sugar 14 grams
PORK CHOPS WITH PEPPERS (BISTECCA DI MAIALE CON PEPERONATA)
Porkchops are paired with heaps of roasted peppers.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat broiler. Broil bell peppers, skin sides up, until blackened. Transfer to a resealable plastic bag. Let stand 10 minutes. Peel peppers; discard skins. Slice flesh lengthwise into thick strips.
- Put capers in a small bowl with the vinegar; set aside. Heat 1/4 cup oil in a large skillet over medium heat. Add 4 garlic cloves and the onion. Cook, stirring constantly, until onion turns golden, about 4 minutes. Add chopped sage, red pepper flakes, capers and vinegar, and the bell peppers to the skillet. Season with salt and pepper. Cook 10 minutes. Transfer bell pepper mixture to a platter; cover to keep warm. Remove garlic cloves before serving, if desired.
- Heat 1/4 cup oil in a clean skillet over medium-high heat. Season pork chops with salt and pepper. Add pork chops, remaining garlic cloves, and the sage sprigs to the skillet. Cook pork chops, flipping once, until browned and cooked through, 8 to 9 minutes per side. Transfer pork chops to another platter; cover to keep warm. Cook the remaining pork chops, adding more oil to the skillet if needed. Add pork chops to the platter. Discard garlic cloves, the sage, and oil.
- Return skillet to medium-high heat. Add wine. Cook, stirring often to loosen browned bits from bottom of skillet, until wine has reduced slightly. Drizzle wine sauce over pork chops. Serve with bell pepper mixture. Garnish with parsley.
PORK WITH ROASTED PEPPERS & POTATOES
I got this recipe out of a cookbook that was given to me at a food show that I was at, entitled "The Best of the Carolinas". This is an excellent dish, and oh so easy!
Provided by Brandee Henry
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season chops with Black Pepper.
- Heat oil in nonstick skillet over medium-high heat.
- Add chops and cook 10 minutes or until browned.
- Remove chops.
- Add potatoes, onion and oregano.
- Cook 5 minutes or until browned, stirring occasionally.
- Add chops, broth and peppers.
- Heat to a boil.
- Cover and cook over low heat 5 minutes or until done.
Nutrition Facts : Calories 490.8, Fat 17, SaturatedFat 5.2, Cholesterol 124, Sodium 554.6, Carbohydrate 37.7, Fiber 4.5, Sugar 4.1, Protein 45.6
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