SWEET PEPPER POPPERS
Make and share this Sweet Pepper Poppers recipe from Food.com.
Provided by Food.com
Categories Peppers
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
- Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
- Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 172.9, Fat 10.8, SaturatedFat 7, Cholesterol 28.4, Sodium 170.4, Carbohydrate 12.6, Fiber 2.9, Sugar 4.5, Protein 7.7
STUFFED PEPPERONCINI
If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Provided by VALLY
Categories Appetizers and Snacks Spicy
Time 1h45m
Yield 36
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
- In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
- In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
- Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.9 g, Cholesterol 10.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 384.8 mg, Sugar 0.2 g
PICKLED PEPPERONCINI
Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!
Provided by Sweetiebarbara
Categories Peppers
Time 45m
Yield 2 pints, 16 serving(s)
Number Of Ingredients 6
Steps:
- Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
- Wash peppers in cold water, set aside to drain.
- Bring vinegar, water, and salt to a boil and maintain.
- Drain jars.
- Blanch garlic cloves and place in jars.
- Slit each pepper vertically and pack into jars. (I slit from the base of the stem down the pepper to within 1/4" of the bottom; this way there is no trapped air at the top causing peppers to float upside down, and enough juice to drizzle on the salad in the end of the pepper).
- Pour hot liquid over peppers allowing slightly more than 1/2" head space.
- Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
- Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
- Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.
Nutrition Facts : Calories 29.4, Fat 1.8, SaturatedFat 0.2, Sodium 1273.3, Carbohydrate 2.2, Fiber 0.5, Sugar 1.2, Protein 0.3
PEPPERONCINI POPPERS
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Mix cream cheese and cheddar. Slice pepperoncini in half; fill each half with cheese mixture. Top with bacon. Roast on a baking sheet at 450 degrees until cheese is browned, about 8 minutes.
ROASTED PEPPER FETA POPPERS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
- Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
- Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
- Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.
STUFFED PEPPERONCINI
Make and share this Stuffed Pepperoncini recipe from Food.com.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 28 Stuffed Peppers
Number Of Ingredients 6
Steps:
- Cook bacon until crisp; drain reserve 1 tbs.
- bacon drippings.
- Cook shallots and red pepper in drippings, stirring frequently, about 5 minutes.
- In a small bowl, using hand mixer, beat cream cheese and milk until smooth.
- Add bacon and shallot mixture and beat until just combined.
- Spoon cream cheese-vegetable mixture into a ziploc bag.
- Cut a small corner off to pipe filling into peppers.
- With a small knife, cut a slit lengthwise in peppers, being careful not to cut all the way through.
- Pipe cream cheese mixture into pepper.
- Cover and refrigerate up to 24 hours.
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