EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
ROASTED MINI SWEET PEPPERS
Mini sweet peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
- Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
- Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
- Bake them until tender, about 20 minutes. Serve immediately.
Nutrition Facts : ServingSize 0.5 recipe, Calories 209 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Sodium 370 mg, Fiber 5 g, Sugar 10 g
HOW TO ROAST SWEET MINI PEPPERS
Quick and easy way to roast sweet mini peppers with olive oil, garlic, basil and 20 minutes of baked Italian love for the perfect treat.
Provided by HWC Magazine
Categories Appetizers/ Snacks Sides
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (176 C)
- Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
- Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
- Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.
Nutrition Facts : ServingSize 1 g, Calories 99 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 2 g, Sugar 5 g
MINI STUFFED PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
- In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
- In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.
MINI STUFFED PEPPERS
These sweet mini stuffed peppers are elegant, delicious, and colorful. They can be made a day ahead and refrigerated. Simply stage them on a serving dish and heat in a microwave oven when company arrives. Best of all, they are easy to make. Recipe makes approximately 27 stuffed peppers.
Provided by Peter Steriti
Categories Peppers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible.
- Sauté garlic, onion and celery in a large pan with olive oil until soft. Add chicken broth to pan and increase heat too high. Turn burner off Just prior to boiling,.
- Add stuffing mix, Tuscany seasoning, parsley and shredded Italian cheeses. Mix all ingredients until well combined, softened and moist. You can adjust softness by adding more stuffing mix or chicken broth. You are now ready to stuff.
- Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them with a paring knife in several places. This will allow steam to escape, helping to prevent stuffing from oozing out.
- DO NOT oven bake the stuffed peppers. Cooked peppers need to soften but retain their texture. Oven baking will over cook them, destroying their flavor and texture.
- Place them in a large frying pan with an ample amount of olive oil. Over medium heat, sauté peppers on all sides, only turning them over as their surfaces begin to singe. Peppers should be softened but retain texture.
- Made too much stuffing? That's a good problem. Form the stuffing mix into a burger. Brown one side in the pan used to fry the peppers. Flip the stuffing burger and top the cooked side with more cheese. Covering pan as you brown the other side will help the cheese melt.
MINI STUFFED PEPPERS
Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
- Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
- Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 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
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- Wash the peppers and dry them with a kitchen towel. Arrange them in a single layer on the baking sheet.
- Bake for 20 minutes, flip, and bake for additional 15 minutes, or until the peppers have charred nicely.
- Once baked, transfer the peppers into a large mixing bowl or a pot and cover with a lid. Let them rest for 10 minutes (this allows for the peel to come off easier).
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