GRILLED PEPPERS
A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
Provided by Deedle Gee
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
- Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
- Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g
THE EASIEST GRILLED PEPPERS RECIPE
One of easiest side dishes we have in our arsenal, these grilled bell peppers are fast, fresh, and filled to the brim with flavor.
Categories party food easy recipes side dish grilled peppers
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Heat grill to medium-high. Halve and seed large peppers. Place all peppers in a large bowl and toss with oil and ½ tsp each salt and pepper.
- Grill, turning occasionally, until charred on all sides, 5 to 9 minutes depending on pepper size; transfer to a cutting board.
- Using knife, gently scrape charred skin from large peppers (the blackened bits will slip right off) and discard. Serve or use as desired.
ROASTED OR GRILLED PEPPERS
Roasting or grilling sweet peppers makes them even sweeter, with another layer of flavor from the charred skin that is removed. You can grill them under a broiler, over a burner flame, or over coals, or you can roast them in the oven. Oven-roasting is the easiest method if you're roasting more than one or two peppers. It yields more juice than grilling. Keep these on hand, serve them as they are or add to salads, pasta, pizza and panini.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
- Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
- Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
- Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
- Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 0 grams
GRILLED PEPPERS
The marinade for this grilled pepper recipe combines healthy olive oil with lemon juice and a bit of Worcestershire sauce for tangy flavor. So easy but oh so good.
Provided by Karen Ciancio
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
- Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
GRILLED STUFFED PEPPERS
After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green "shells" brimming with a hearty filling.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.
Nutrition Facts : Calories 479 calories, Fat 40g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 972mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
GRILLED BELL PEPPERS
Make and share this Grilled Bell Peppers recipe from Food.com.
Provided by D. M. Karon
Categories Peppers
Time 47m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
- Season LIGHTLY with salt and freshly ground black pepper.
- Brush both sides of the strips with good olive oil.
- Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
- Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
- Try this with different color peppers. Maybe add a few green onions.
- Try this with Anaheim peppers -- Very good!
- Try adding sliced zucchini, too.
Nutrition Facts :
GRILLED RED PEPPER DIP
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. -Donna Alwine, Bloomington, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4-3/4 cups.
Number Of Ingredients 10
Steps:
- Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftovers.
Nutrition Facts : Calories 127 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRILLED PEPPERS
Steps:
- Rub 4 halved red bell peppers with olive oil. Grill, turning, until tender, 15 minutes. Transfer to a bowl, cover and let steam 10 minutes; peel off the skin. Whisk 3 tablespoons olive oil, 2 tablespoons each red wine vinegar, chopped scallions and parsley, 1 teaspoon finely chopped oregano and 1/2 teaspoon salt. Drizzle over the peppers.
EASY GRILLED PEPPERS RECIPE
Grilled Bell Peppers are a super easy side dish packed with flavor. Once you learn how to grill peppers, you'll be sure to turn to this easy recipe time and again.
Provided by Melissa Riker
Categories vegetables
Time 13m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill to medium high heat.
- Quarter peppers and remove seeds and stem inside.
- In a medium bowl, combine peppers, oil, salt and pepper. Toss to thoroughly coat peppers.
- Using tongs, arrange peppers on the grill rack skin side up. Close grill and cook 4 minutes.
- Flip peppers and close grill to cook another 3-4 minutes or until the desired charring is achieved.
- Remove peppers to bowl and toss with fresh parsley before serving.
Nutrition Facts : Calories 128 calories, Sugar 5 g, Sodium 296.5 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 7.4 g, Fiber 2.6 g, Protein 1.2 g, Cholesterol 0 mg
GRILLED PEPPERS WITH CHEESE
I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.
Provided by Boomette
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
- Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.
GRILLED PEPPERS AND CHILES
If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Heat a charcoal grill to medium-high. Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.
GRILLED SAUSAGE AND PEPPERS SANDWICHES
A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 sandwiches
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat.
- Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
- Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
- Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
- Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
- Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
- Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.
GRILLED PEPPERS RECIPE
Grilled peppers of any color are super easy to make and have tons of uses. Use this recipe to get some ideas of your own.
Provided by Molly Watson
Categories Appetizer Side Dish Ingredient
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
- While the grill heats, halve or quarter and core the peppers. Smaller peppers can be grilled whole.
- Brush the skin side of each piece of pepper with olive oil.
- Place the peppers on the grill, skin-side down. Cover the grill and cook until tender, about 10 minutes. The skin should blacken a fair amount; this is fine.
- Remove the blackened grilled skin; it should slip right off. Or, keep things simple and let diners do it themselves as they eat the peppers.
- Sprinkle the peppers with salt to taste and serve them hot, warm, or at room temperature. Enjoy.
Nutrition Facts : Calories 73 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 147 mg, Sugar 1 g, Fat 7 g, ServingSize 4 sweet bell peppers (4 servings), UnsaturatedFat 0 g
GRILLED PEPPERS WITH GARLIC-HERB OIL
Provided by John Vincent Serra
Categories Blender Garlic Appetizer Side Quick & Easy Low Cal Bell Pepper Summer Grill Grill/Barbecue Bon Appétit New Jersey Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.
More about "grilled peppers food"
GRILLED MIXED PEPPERS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (4)Category Side DishServings 4Calories 100 per serving
- When ready to grill, remove peppers and onion from oil with tongs; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 14 minutes or until crisp-tender, turning once.
- Cut grilled peppers into 1/2-inch strips. Add peppers and onion to bowl; toss to coat. If desired, season with salt and pepper to taste.
PERFECT GRILLED PEPPERS - A COUPLE COOKS
From acouplecooks.com
Cuisine VegetablesTotal Time 20 minsCategory Side DishCalories 67 per serving
- Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
- You can use onion in this method! Cut 3 peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt. Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.
- Cut 4 bell peppers into quarters, then place in a bowl and mix with olive oil and kosher salt. Place them directly on the grill grates, spaced as far apart as possible. Grill until tender, about 6 to 8 minutes, turning once.
GRILLED PEPPERS - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 70 per serving
- Place directly on the hot grill. Let cook for about 3 minutes and turn. Cook for another 3 minutes. Then flip the peppers and repeat.
- Remove the peppers from the grill and toss with balsamic vinegar. Let sit for 5 minutes. Season with salt and pepper as needed.
GRILLED PEPPERS - RECIPE FOOD BLOG - COOKING WITH BLISS
From cookingwithbliss.com
Cuisine AmericanCategory Side DishServings 6Calories 29 per serving
- Cut vegetables lengthwise and place on baking sheet or a large bowl. Drizzle vegetables with grape-seed oil and lightly season with salt and black pepper
- Preheat the grill to 250°F - Adjust the vents to reach a temperature of 250°F (the target temperature is 250°F; however, the temperature will fluctuate with the opening and closing of the lid, so a temperature between 240°F and 250°F is good)
- Place vegetables on charcoal grill grates and close the lid. Grill for 8 to 9 minutes. Flip vegetables over onto other side and grill for 8 to 9 minutes. (DO NOT OVERCOOK).
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EASY & TASTY GRILLED PEPPERS ON A ... - FOREMAN GRILL RECIPES
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4/5 (52)Servings 1Cuisine AmericanCategory Side Dish
GRILLED PEPPERS RECIPE | EAT SMARTER USA
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Servings 4Total Time 50 minsCholesterol 0 mgCalories 174 per serving
COPYCAT CHIPOTLE GRILLED PEPPERS AND ONIONS - LAYERS OF ...
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EASY GRILLED PEPPERS AND ONIONS - FIT FOODIE FINDS
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5/5 (1)Total Time 30 minsCategory GrillCalories 73 per serving
- Then, prepare veggies by slicing peppers and onions into bite-sized pieces, about 1-inch squares.
GRILLED SWEET BELL PEPPERS RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory Side DishServings 4Total Time 23 mins
- Cut each pepper into halves. Core, seed, and rinse peppers. In a large resealable plastic bag, place sweet pepper halves.
- In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well and then pour over pepper chunks. Reseal bag and shake to distribute sauce. Let sweet peppers marinate in the sauce for at an hour, turning the bag every so often to distribute the marinade.
- Remove peppers from sauce. Place peppers, smooth-side down, on oil-sprayed hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Watch carefully so the peppers do not overcook.
GRILLED BELL PEPPERS (WHOLE30, PALEO, GF) | HOT PAN KITCHEN
From hotpankitchen.com
Cuisine AmericanTotal Time 18 minsCategory Side DishCalories 34 per serving
- Wash and dry off the peppers, then remove the tops of the peppers using a sharp knife and cutting board. Make an incision less than half an inch down from the top of the pepper and carefully cut all the way around until the top of the pepper comes off (kind of like a hat).
- Slice each bell pepper in half from top to bottom and remove any seeds with your fingers and discard them.
- Place the prepared bell pepper halves in a large bowl. Measure out the oil and kosher salt and pour both over the bell peppers. Rub the oil and salt over the peppers and make sure all of them are covered.
- Heat the grill to medium high heat (roughly 400 degrees F) and place the peppers on the grill using a pair of tongs. Close the lid and cook the peppers for 4 minutes on the first side.
EASY GRILLED PEPPERS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Bell Pepper Side Dish RecipesCalories 155 per servingTotal Time 50 mins
- Preheat grill to high (450 degrees F to 550 degrees F). Coat peppers with cooking spray. Place whole peppers on grates; grill, covered, until skin is blackened on all sides, about 25 minutes total. Remove from grill, and place in a large bowl; cover with plastic wrap. Let stand 10 minutes.
- Remove peppers from bowl, and using a knife or your fingers, peel off blackened skin; discard skins and stems. Cut peeled peppers into 2-inch-wide strips and arrange on a platter. Drizzle with oil, vinegar and honey and sprinkle with thyme, garlic, and salt.
CHEESE-STUFFED GRILLED PEPPERS RECIPE - FOOD & WINE
From foodandwine.com
4/5 (568)Total Time 30 minsServings 4
- In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
- Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
- Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.
MIXED GRILLED SWEET PEPPERS | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 6Total Time 25 minsCategory Vegetables-PeppersCalories 90 per serving
GRILLED PEPPERS & ONIONS - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 2Category Vegetables-PeppersServings 4Total Time 25 mins
- Use metal skewers, and push them through each slice of onion to secure the onions for the grill.
GRILLED PEPPER SALAD - FARM FLAVOR RECIPE
From farmflavor.com
Servings 4Category AppetizersAuthor Farm FlavorTotal Time 30 mins
- Preheat grill to 500 degrees. Cut the sides off the peppers and remove the core, and then toss the strips of bell pepper with salt and oil.
- Flip over and cook for an additional 5 to 8 minutes, or until peppers are tender and slightly charred.
- While the peppers are cooking, combine all the salad dressing ingredients in a jar with a lid and shake to combine.
GRILLED ONIONS AND PEPPERS RECIPE + 13 WAYS TO USE THEM ...
From cookingchatfood.com
Reviews 3Category SideCuisine AmericanTotal Time 15 mins
- Put the onion and peppers mixture into a grill pan, and place on the grill. Stir occasionally, grilling for about 10 minutes until the onions start to brown. Remove the grilled onions and peppers, and scrape into a plastic bowl. Toss with another tablespoon olive oil. The onions and peppers are ready to use.
BALSAMIC THYME GRILLED PEPPERS - SPICES IN MY DNA
From spicesinmydna.com
5/5 (1)Category Appetizer, Side, Side DishServings 4Total Time 25 mins
- Preheat an outdoor grill or grill pan to medium-high heat. Place bell peppers into a medium bowl and add the olive oil, salt, and pepper. Toss to coat. Grill peppers for 4-5 minutes per side, or until grill marks appear and desired doneness is reached.
- Meanwhile, make the marinade. In a medium bowl, whisk together the balsamic, olive oil, dijon, garlic, thyme, salt, and pepper. Set aside. Once peppers are finished grilling, immediately toss them in the marinade and let sit for 15 minutes or so at room temperature to absorb all of the flavors. Sprinkle with extra fresh thyme and serve!
ITALIA GRILLED PEPPER APPETIZER -BEST WAY TO EAT ROASTED ...
From anitalianinmykitchen.com
4.4/5 (9)Total Time 25 minsCategory Antipasti, Appetizer, Side DishCalories 142 per serving
- Heat your pan grill (or barbecue), keep the heat fairly high, place the peppers on top and continue to cook, turning until burnt all over.
- Remove from heat and place in a paper bag or bowl and cover with plastic, let sit for 15-20 minutes.
- Clean the peppers, slice in half, remove seeds and skin and cut into thin strips, (don't rinse peppers under water, hands yes, peppers no).
- Place pepper strips in a medium bowl, add garlic, Italian parsley, olive oil and salt, toss gently until combined. Let sit 30-60 minutes for flavours to mingle. Serve with fresh Italian bread or bruschetta. Buon Appetito!
GRILLED PEPPER POPPERS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (45)Calories 84 per servingServings 16
- Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
GRILLED STUFFED PEPPERS – HEALTHY STUFFED PEPPER RECIPE ...
From wellplated.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 457 per serving
- Preheat the grill to medium high (about 475 to 500 degrees F). Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then place them in a 9x13-inch baking dish (this will be your vessel for easily getting the peppers on and off the grill).
- Make the pepper filling: heat the olive oil in a large, nonstick skillet over medium-high heat. Add the sausage, Italian seasoning, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes.
- Remove the pan from the heat. Stir in the rice and 1/2 cup of the Mozzarella and 1/4 cup of the Parmesan.
GRILLED PEPPERS AND ONIONS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (4)Total Time 30 minsCategory Side DishCalories 65 per serving
- Preheat a grill to medium-high heat. If using a grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and fold up a 1-inch rim around the edge to make a tray. Poke several holes in the bottom of the foil with a fork.
- Grill in the grill basket or foil try for 15 to 20 minutes or until tender, turning the vegetables a few times to ensure even cooking.
MEDITERRANEAN GRILLED STUFFED PEPPERS | FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (5)Total Time 1 hrCategory DinnerCalories 428 per serving
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. While the rice cooks, heat your grill to high heat.
- Cut the peppers in half length-wise and scrape out the inner membrane and seeds. Once the grill is nice and hot, place the peppers on the grill and cook until they just begin to turn fork tender, about 5-10 minutes.
- Heat the oil up in a medium pan over medium high heat. Add in the chicken and cook until no longer pink inside, about 4-6 minutes. Transfer to a bowl. Stir in the cooked rice.
- Place the tomato (for the sauce) into a SMALL (mine is 3 cups) food processor and process until smooth and broken down. Add the remaining sauce ingredients and blend until smooth.
GRILLED PEPPERS WITH EGGS RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Calories 665 per servingTotal Time 30 mins
- Heat a grill to medium high (about 450°) with an area cleared of coals (for charcoal grill) or a burner turned off (for gas) to make an indirect-heat area.
- Trim pepper stems, leaving bases (calyxes) intact, then cut peppers in half lengthwise. With a small knife, carefully remove seeds and veins, keeping peppers' shapes intact to hold eggs. Brush insides with 1 tbsp. oil (total) and sprinkle with 1/2 tsp. salt.
- Grill pepper halves, cut side down, over direct heat, covered, until grill marks appear and peppers are slightly softened, about 5 minutes. Transfer to a rimmed baking sheet while you grill bread.
- Brush both sides of bread slices with 1 tbsp. oil (total). Grill over direct heat until lightly charred, about 1 minute per side. Transfer to a plate.
GRILLED CHEESE WITH PEPPERS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 30 minsCategory EntreesCalories 479 per serving
- In a large, preferably cast-iron skillet* set over medium heat, warm 1 tablespoon oil. Add the onions, ginger, and Scotch bonnet pepper and season with salt. Cook until the onions are softened and beginning to turn golden, adding a little more oil if needed, 8 to 12 minutes.
- To assemble the sandwiches, spread the tops of 4 slices of bread with Dijon mustard. On each slice of bread, layer a quarter each of the Gruyere, onion mixture, mozzarella, and provolone. Then spread the pepper jelly on the tops of the remaining 4 slices of bread and sandwich them, pepper jelly side down, on the cheese-topped bread. Spread the tops of each sandwich with 1 teaspoon butter.
- Wipe out the skillet, return it to over medium heat, and toss in about 1 teaspoon butter. Once the pan is warm and the butter has melted, place the sandwich, non-buttered side down, in the pan. Press on the sandwich with the back of a spatula quite often throughout the cooking process. When the bread is nice and crisp and golden brown, usually after 3 to 5 minutes, flip the sandwich and repeat on the other side. When the cheese begins to melt inside and the outside is crisp, remove the sandwich from the pan and place it on a rimmed baking sheet. Repeat with the remaining sandwiches. (If you’re using quite a large skillet, you may be able to cook a couple sandwiches at once, adding more butter to the skillet as necessary.)
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4.5/5 (6)Category Side DishesServings 6Calories 170 per serving
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