Chicken With Pork Stuffed Cherry Peppers Food

SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS

Steps:

• Frying the sausage: Heat 1 tablespoon of the oil in a large deep skillet or shallow braising pan (12-inch) over medium heat. Add the sausage and fry, stirring often, until browned on most sides, 6 to 8 minutes. With a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
• The aromatics and braising liquid: Pour off and discard the fat from the pan. Add the remaining tablespoon of oil and heat over medium heat. Add the onion, season with salt and pepper and saute, stirring, until the onion begins to soften and brown on the edges, 4 to 5 minutes. Add the garlic, stir and saute for another minute, until fragrant. Add the white wine, stir and scrape the bottom of the pan with a wooden spoon, and boil until the wine is reduced by about half, about 4 minutes. Add the vinegar, stir, and boil for a minute or two. Add the stock and bring to a simmer.
• The braise: Season the pork all over with salt and pepper. Add the chops to the skillet, and immediately reduce the heat to a gentle simmer. One by one, tear the peppers into small pieces, discard the seeds and stems, and adding the pieces to the skillet. (I like to hold them over the skillet while I tear them so that the juices fall directly into the pan. The only trouble with this approach is that a few errant seeds will fall in too, making the dish spicier still. If you'd prefer to minimize the peppers' heat, tear them over a cutting board so that any juices drip onto the board, then scrape every last seed to the side, and add the peppers and as much of the juices as you like to the skillet.) Cover the skillet and braise the pork quietly, checking after 5 minutes to see that the liquid is not simmering too furiously. If it is, lower the heat or set a heat diffuser beneath the pan. After 20 minutes, turn the pork with tongs. Continue to braise at a gentle simmer until the pork is fork-tender, about 40 minutes total.
• The finish: Transfer the chops to a platter or plates and cover loosely with foil to keep warm. Bring the cooking juices to a boil over medium-high heat. Skim any surface fat with a large spoon. Boil until the juices are tasty and slightly thickened, 8 to 10 minutes. Lower the heat to a simmer, add the sausage to the sauce, and simmer for about 3 minutes to heat through. Taste for salt and pepper. Spoon over the pork and serve.

PAN BRAISED CHICKEN AND HOT CHERRY PEPPERS

Steps:

• Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;

CREAMY CHICKEN- STUFFED BELL PEPPERS

Steps:

• Pour the sauce into a ovenproof casserole dish that will hold peppers.
• Melt the butter and a large skillet over med-high heat.
• Add the onion and saute until translucent, about 3 minutes.
• Reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, Parmesan cheese and cream.
• Simmer for 10 minutes until the sauce is reduced by half.
• Stir in parsley, salt and pepper.
• Let the filling cool.
• Stuff the peppers with the filling and arrange them on the sauce in the dish. Cover the peppers with the reserved tops.
• Cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
• Preheat the oven to 350°F.
• Allow the peppers to come to room temperature.
• Bake for 45-50 minutes, until the filling is bubbly and the peppers are softened.

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
• Stuff each cherry pepper generously with Italian sausage. Set aside.
• Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
• Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
• Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
• Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
• Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• Return to medium-high heat and bring to a simmer.
• Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• Garnish with chopped basil, oregano, and marjoram.

CHERRY PEPPER CHICKEN

Steps:

• Saute 2 cloves Garlic.
• Add chicken to pan, and brown. Remove chicken and set aside.
• Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
• Add the red wine.
• Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
• Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.

PORK CHOPS IN CHERRY-PEPPER SAUCE

Steps:

• Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
• When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
• Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

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!

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.