BELL PEPPER RINGS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, bell peppers, whole wheat breadcrumbs, grated parmesan cheese, garlic powder, paprika, dried oregano, dried basil, salt, pepper, eggs, all-purpose flour, dipping sauce
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut the bell peppers carefully around the stem and remove the stem and seeds. Cut the peppers crosswise into ½-inch (1 cm) slices.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
- Dredge the bell pepper rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
- Arrange the bell pepper rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 949 calories, Carbohydrate 144 grams, Fat 21 grams, Fiber 10 grams, Protein 43 grams, Sugar 18 grams
ROASTED GREEN PEPPERS WITH FRIED GARLIC CHIPS
Please do not substitute red peppers. Adapted from The New Spanish Table. This can be served as a tapa or side dish.
Provided by Chocolatl
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Line a large baking sheet with aluminum foil and brush it lightly with olive oil.
- Place peppers on foil, skin side up.
- Brush with additional oil.
- Bake until peppers are tender and blistered in places, 20 minutes for Italian peppers, 25-30 minutes for bell peppers.
- Meanwhile, heat garlic in the remaining 1/3 cup oil in a small skillet over low heat, about 2 minutes.
- Increase heat to medium and cook, stirring, until garlic just begins to brown and crisp, 2-3 minutes.
- Remove garlic with a slotted spoon and set aside.
- Reserve the oil in which the garlic was cooked.
- When peppers are done, transfer to a bowl, cover, and let stand 15 minutes, then peel. Italian peppers may not need to be peeled.
- Arrange peppers on a serving plate.
- Drizzle with vinegar and reserved garlic oil.
- Sprinkle with sea salt and scatter the garlic chips on top.
Nutrition Facts : Calories 135.6, Fat 12.2, SaturatedFat 1.7, Sodium 4.6, Carbohydrate 6.7, Fiber 2.1, Sugar 2.9, Protein 1.2
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
PEPPER FRIED RICE
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
- Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 5 grams, TransFat 0 grams
FRIED COD WITH GREEN PEPPERS
Translated from Karlos Arguiñano's "Atrévete a cocinar". I've never found green peppers like the fine ones in Spain. They look much like poblanos but they're not spicy in the least, and they don't taste as strong. Red bell peppers might make a good substitute. Spring onions in Spain are about the size of a small regular onion in the US. I would use maybe 4-6 green onions if I'm in the US. The author doesn't recommend measuring equipment, so a tbsp means a soup-spoonful.
Provided by Valeria
Categories Peppers
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips.
- Without peeling them, crush garlic cloves with broad side of chef's knife.
- Heat oil in large frying pan, add garlic cloves (still unpeeled) and fry until they start to turn golden. Transfer garlic to plate, peel and reserve.
- Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate.
- Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat.
- Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits), also return peeled garlic to pan and cook on medium-low heat for 1 minute.
- Serve fish and vegetables together.
Nutrition Facts : Calories 504.9, Fat 35.4, SaturatedFat 5, Cholesterol 86, Sodium 115.7, Carbohydrate 9.8, Fiber 3.3, Sugar 4.5, Protein 37.5
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
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