STUFFED PEPPERS WITH PORK AND RICE
Making the most out a little minced pork, this dish makes for a tasty and different lunch. Originally I came up with a slightly different version without meat which was inspired by holidays to Cyprus, this is a twist on that.
Provided by AskCy
Categories One Dish Meal
Time 2h
Yield 6 full peppers, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- cook the rice as you normally do (follow the packet instructions) leave to one side.
- soften the onions in a large pan.
- add the diced celery.
- add the pork and stir in well allowing to colour.
- then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
- cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
- At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
- When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
- Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
- Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
- Serve.
Nutrition Facts : Calories 707.3, Fat 25.4, SaturatedFat 5.8, Cholesterol 86, Sodium 111.5, Carbohydrate 82.3, Fiber 9.3, Sugar 13.4, Protein 38.5
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
MR. JOHN'S MEAT-STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
- In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
- Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
PICKLED ONIONS AND PEPPERS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 10
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
CHERRY PEPPER POPPERS
Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
Provided by technician
Categories Appetizers and Snacks Antipasto Recipes
Time 1h25m
Yield 12
Number Of Ingredients 5
Steps:
- Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
- Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.
Nutrition Facts : Calories 278 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 27 g, Protein 6.6 g, SaturatedFat 6.8 g, Sodium 592.6 mg, Sugar 0.1 g
PEPPERY SNAPS
I love to bake, and spend most of my time at it. I have a job as a baker and keep my family supplied with baked goods. May father-in-law said he'd love a cookie that was "real snappy," so I combined recipes to get this one.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients; set aside. In a bowl, beat the brown sugar, molasses, butter and egg. Stir in dry ingredients; mix well. Chill for 1 hour. , Shape into 1-in. balls. Roll in sugar and place on ungreased baking sheets. Bake at 350° for 10-13 minutes. Cool cookies about 1 minute before removing to wire racks.
Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
POTENT PICKLED PEPPERS
These are a mix of sweet cherries, hot jalapenos, real hot ghost chilis, serrano's, and and mild pepperoncini's. Toss in your favorites.
Provided by Rita1652
Categories Spicy
Time 40m
Yield 2 quarts, 60 serving(s)
Number Of Ingredients 8
Steps:
- Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars.
- Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
Nutrition Facts : Calories 6.2, Sodium 39.3, Carbohydrate 1.5, Fiber 0.2, Sugar 1.1, Protein 0.1
PICKLED SWEET PEPPERS
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
SPICY PICKLED PEPPERS
We pickle Fresno chiles (also called red jalapeño peppers) for the pasta dish Fiorentini with Guanciale, Tomato, and Spicy Pickled Peppers (page 203). It seemed silly to have you pickle just enough peppers for one dish, since they will keep, refrigerated, for at least several weeks and probably much longer. Slice the peppers and add them to grilled cheese or sliced meat sandwiches, or use them in place of the roasted peppers on the pizza with White Anchovy, Tomato, and Spicy Fresno Chiles (page 139) or the Spicy Salami, Mozzarella, and Fresno Chiles pizza (page 140). If you can wait, the peppers are even better a few days after you make them.
Yield makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the vinegar, honey, juniper berries, cloves, peppercorns, and bay leaves in a medium saucepan and bring the liquid to a simmer over high heat. Reduce the heat and simmer the brine for 10 minutes to meld the flavors. Add the chiles and increase the heat to high to return the brine to a boil. Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes. Turn off the heat and set the chiles aside to cool in the brine. Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.
PICKLED PEPPERS
These are great plain or even on a sandwich!
Provided by Love2c0ok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
- Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
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