SWEET AND SPICY SAUSAGE AND MINI RAINBOW PEPPERS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
- Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.
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 BABY PEPPERS WITH WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons each olive oil, chopped parsley and cilantro, 1 tablespoon lemon juice, 1/2 teaspoon each ground coriander and paprika and 1 smashed garlic clove in a small bowl. Toss 1 pound baby bell peppers with olive oil, salt and pepper. Grill over medium-high heat, turning, until charred, 5 to 8 minutes. Toss with the herb mixture and 1/4 cup chopped toasted walnuts; discard the garlic.
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
GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS
Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.
Provided by ARathkamp
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fire up the grill or preheat oven to 400 degrees.
- Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
- Line a cookie sheet with foil.
- Trim asparagus and cut off hard ends.
- Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
- Coat vegetables with salt and fresh ground black pepper.
- Dirzzle butter sauce over vegetables. Toss to coat evenly.
- Bake for 20 minutes or until asparagus is just tender, but still crisp.
GRILLED RAINBOW PEPPERS (SALAD)
Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off.
Provided by januarybride
Categories Peppers
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
- Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
- Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
- Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
- Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
- Serve!
Nutrition Facts : Calories 120.4, Fat 10.3, SaturatedFat 1.4, Sodium 4.2, Carbohydrate 7.5, Fiber 1.5, Sugar 5.5, Protein 0.8
GRILLED RAINBOW BELL PEPPERS
This recipe from Chatelaine magazine is very close to a dish I had last year while on holiday in Greece and is a great accompaniment to barbequed meats. Delicious hot or at room temperature.
Provided by Irmgard
Categories Cheese
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the garlic in a blender.
- Squeeze 1 tablespoons of juice from the lemon half.
- Add salt, pepper and 1/4 cup olive oil.
- Blend until mixed.
- Add the basil.
- Puree to a saucy consistency.
- Use right away or cover and refrigerate for up to 2 days.
- Bring to room temperature before using.
- Oil the grill and heat the barbeque to medium-high.
- Cut the peppers into quarters.
- Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
- Cook in two batches if necessary.
- Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
- Remove the peppers to a bowl as they are done.
- Evenly drizzle the basil sauce over top and toss the peppers until well coated.
- Place on a platter and scatter the feta over top.
Nutrition Facts : Calories 177.7, Fat 14.4, SaturatedFat 3.5, Cholesterol 11.1, Sodium 337.2, Carbohydrate 11.5, Fiber 2.8, Sugar 3, Protein 3.6
More about "grilled rainbow bell peppers food"
GRILLED RAINBOW PEPPERS WITH HERB CREAM CHEESE
From skinnytaste.com
Estimated Reading Time 1 min
- Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.
- In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest.
- Transfer the cream cheese mixture to a piping bag or small Ziploc bag and put in the refrigerator until ready to use.
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