Sweet/Bell Peppers

[huntoften]

The stuffed pepper recipe got me drooling so I searched here to see if anyone posted about stuffing peppers with cream cheese or peanut butter. I didn't...so here goes!

We've always had stuffed celery like this, but now forget the celery and slice in half, de-seed and stuff raw jalapenos or banana peppers with peanut butter or soft cream cheese, chill in the fridge and serve as a snack.

The jalapenos tend to be a Russian Roulette ordeal with regards to atomic heat, but the banana peppers are good for even those that can't take the heat. I suppose you could stuff habaneros or...bhut jolokias , but I'm not going to even think about the consequences!

Put a plate of these out at your next picnic and watch them disappear!

[John3]

huntoften I think the meat mix for the sweet peppers and Raybo's cheese and salsa add then add sour cream on top and top that off with black olives should be tasty using the jalapenos instead of the banana peppers (thinking the sour cream and black olives should balance the heat from the jalapenos)

[BlackestKrim]

We like to cut jalapeños in half, stuff them with cream cheese, wrap them in 1/2 strip of bacon, stick em on a skewer, and cook them on a smoky charcoal grill. delicious.

[nctomatoman]

Recipe for my own version of Stuffed Sweet Peppers - which I concocted last night with successful results!

http://nctomatoman.weebly.com/1/post...ra-recipe.html

[Ruth_10]

Sounds delicious, Craig. I have a version of stuffed peppers very similar. My version has, for the stuffing, okra instead of eggplant and a rolled seven-grain mixture in place of the rice, other ingredients about the same. Also, rather than water in the bottom of the cooking dish, I use tomato sauce (I use my home-canned tomatoes, but diced up fresh would work as well.

[nctomatoman]

Very cool - we had brown rice left over - otherwise I would have made some quinoa. And we are trying so hard to use our bountiful eggplant harvest - Okra is a great idea. We also were out of our roasted tomato sauce, so the water....but I would have used sauce. Amazing how I've been converted over the years from a rarely eat veggie carnivore to a rarely eat meat veggie and legume and seafood-o-vore! Big assist goes to my wife Sue...as well as the output of the gardens of course!

[Zana]

Lemon Red Pepper Confit

Serves 4
If yellow and orange bell peppers are available, mix them to make a more colorful relish. Use this to top Cornmeal Crusted Soft-Shell Crabs.

4 red bell peppers (about 1 3/4 pounds), seeds and ribs removed
1 1/2 tablespoons olive oil
5 shallots (about 5 ounces), peeled,and sliced into 1/4-inch rounds
1 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lemon

1. Cut peppers into thin strips. Heat oil in a large skillet over medium-low heat. Add shallots, and cook until they begin to brown, about 15 to 20 minutes. Add red peppers, wine, salt, and pepper. Cover, and cook until wine is almost absorbed, about 20 minutes, stirring occasionally. Uncover, and reduce heat to low. Cook, stirring occasionally, until peppers are tender, about 15 minutes.

2. Meanwhile, remove lemon zest in long thin strips, and set aside. Use a small, sharp knife to cut away pith. Remove lemon sections by sliding the knife down one side of a section, cutting it away from the white membrane. Twist blade under section to lift it out. Remove all sections, cut them in half, and add to peppers along with zest. Toss to combine, and serve.

[Zana]

Anaheim Fish Tacos

1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas

Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

[PennyM]

Yes, it taste as good as it sounds.

I cook my stuffed peppers in a Crock Pot now because it seems easier than in the oven.
Depending on how many Bell Peppers you stuff:
-1/3 cooked white rice
-2/3 Ground Turkey

Mix Turkey and Rice together VERY WELL.
-Season Turkey and rice to your taste with Salt, Pepper, Paprika, Powdered or crushed Cayenne and chopped fresh Parsley (dry parsley will do).
-after you have your stuffed peppers place in the Crock pot with a few Tablespoons of Extra Virgin Olive oil on the bottom to keep from sticking.
-Layer a thick slice of Onion on top of of the stuffed Bell Pepper, then a thick slice of your favorite, red ripe and juicy tomato....then top it all off with a slice of uncooked Bacon.

You can secure the Slices of Onion & Tomato and the Bacon on top with a tooth pick or two.
Juice from the Onion, Tomato and Bacon drip down into the Stuffed Pepper as it cooks giving it an incredible flavor.

Baste with the natural juices every hour or so.
Bon Apetit',
Penny

[ddsack]

Thanks, Penny! I'm a reluctant and lazy cook and use my crock pot whenever I can. Never thought of it for stuffed peppers, but why not? Now I just have to wait for 6 months for my garden to produce! Maybe next season I'll de-stem and freeze some peppers whole, if I can spare any extra freezer space. Normally I freeze them chopped, or in long strips for stir fry.

[Zana]

Sauteed Scallops On Red Pepper Sauce

Red Pepper Sauce:
1 small garlic clove, peeled and crushed
1 large red bell pepper, peeled, seeds and membranes removed
1 tablespoon non-fat plain yogurt
1 cup non-fat plain yogurt
1/4 cup torn fresh coriander leaves
freshly ground black pepper
1 tablespoon fruity olive oil

Scallops:
non-stick spray coating
1 teaspoon olive oil
1 pound sea scallops, patted dry
2 tablespoons dry vermouth
2 tablespoons lemon juice
coriander leaves for garnish

Sauce: Place the garlic, pepper and 1 tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth.
Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper.
Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon.

Scallops: Spray a medium-sized skillet with the non-stick coating.
Add the olive oil, and heat until hot but not smoking.
Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes.
Pour in the vermouth and let it almost evaporate, then add the lemon juice, cooking a few seconds longer so the scallops are glazed.
Spoon them onto the plates with the sauce.
Sprinkle a few coriander leaves on top and serve at once.

Serves 4.

[Zana]

Scallop and Bell Pepper Salad

3 Belgian endives
3 tablespoons peanut oil
1 red bell pepper, cored, seeded and cut into 1/4" strips
1 green bell pepper, cored, seeded and cut into 1/4" strips
1 teaspoon ground cumin
1 pound sea scallops
3 tablespoons chopped fresh coriander
1 tablespoon fresh lime juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
salt to taste

Separate endive leaves.
Rinse and pat dry, then arrange in a star pattern on serving plates.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add bell pepper strips and cumin.
Cook, stirring frequently, until peppers are wilted, about 3 minutes.

Add scallops and coriander, cook, stirring occasionally, until scallops are opaque, about 4 minutes.

Meanwhile whisk remaining 2 tablespoon oil, lime juice, Worcestershire sauce, hot sauce and salt in a small bowl until blended.
Remove skillet from heat.
Add lime dressing to scallops and peppers and toss to coat.
Spoon scallop mixture onto endive leaves, drizzle pan liquid over salad.

Serves 4.

Zana’s Notes:
• I sometimes substitute chopped fresh basil for the coriander. Lime or Lemon Basil or a mix of Lime and Purple Basil.
• I’ve also been known to kick it up a notch or two with some hot peppers slivered – fresh or pickled. Use your own tolerance level for how much you add, but too much can overpower the scallops.
• I’ve also grilled my scallops before adding them to the salad.

[Zana]

Spicy-Sweet Pepper Botana Boats
Annie B. Bond
November 4, 2000

In Mexico, appetizers are called “botanas” and these mouth-watering little teasers made from yellow peppers look like small boats stuffed with creamy spicy-sweet cheese, topped with the crunch of toasted pecans.
Filled with antioxidants, vitamin C, and calcium, these are treats for the taste buds that are good for you, too!

INGREDIENTS
12 sweet banana peppers, or 6 very small yellow bell peppers

One 24-ounce container of ricotta cheese, thoroughly drained

2 large cloves garlic, crushed

1/4 cup crumbled Gorgonzola cheese

1 teaspoon red pepper flakes

1 tablespoon orange juice

Salt to taste

1/2 cup coarsely chopped toasted pecans, for garnish

DIRECTIONS
1. Wash and split peppers lengthwise. Remove all seeds and veins. Set aside. Blend the ricotta, garlic, Gorgonzola, red pepper flakes, and orange juice in a medium bowl with a fork. Season with salt.

2. Fill the pepper halves with the cheese mixture and garnish with the toasted pecans. Serve cold. (May be made up to 8 hours prior to serving.)

Makes 12-24.




Read more: http://www.care2.com/greenliving/spi...#ixzz1pV1hjjk4

[Zana]

Roasted Red Pepper Dressing

1 roasted red pepper, peeled and seeded
1 clove garlic
3 tbsp white wine vinegar
1/2 tsp fennel seeds, toasted
1/4 tsp granulated sugar
1/3 cup olive oil
Fresh black pepper to taste
Salt to taste

1. Put all ingredients except olive oil, salt and pepper in small food
processor or the bowl attachment of a hand blender. Puree.

2. Transfer to a small bowl. Stir in olive oil. Season to taste. Chill until
serving time.

[Zana]

Roasted Red Pepper Puree


2 red bell peppers
2 tablespoons miso
1 tablespoon tahini
1 clove garlic
small handful fresh basil leaves (or dried)
small handful fresh cilantro
black pepper to taste
squeeze lemon juice

Directions:
Roast the peppers, either in the oven at 375 or over a gas flame. If using the oven be sure to turn them over several times. Roast until peel is blackened, this may take a while. When done be sure to retain juice from inside roasted pepper. Remove the peel and the seeds from the inside.

Place all ingredients including pepper juice in a food processor or blender.
Pulse until slightly watery, but still chunky.

We enjoyed this sauce poured over a portabella sandwich and mixed with some fresh tomatoes for a pasta sauce.

Serves: 3

Preparation time: 20 min