Stuffed Italian Sweet Peppers recipes - Appetizers

Author: Eva Vigne  

Fried Italian Sweet Peppers are the perfect, delicious accompaniment to so many things–Italian sausage, scrambled eggs, bruschetta, pasta, or, quite honestly, any fork headed for my mouth. Grilled Italian Sweet Peppers make an amazing side dish or you can add them to other recipes for a sweet, smokey flavor.

Grilled Italian Sweet Peppers

Grilled Italian Sweet Peppers
Grilled Italian Sweet Peppers make an amazing side dish or you can add them to other recipes for a sweet, smokey flavor. You can eat them right after they get grilled or preserve them in a brine solution and they will keep for weeks. This recipe shows you how to preserve them whole in vinegar-based brine. These smoky tasting peppers are a great addition to a pasta recipe or included in an appetizer plate.
Provided by: Pat Nyswonger
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 1 pound Sweet Italian Peppers
  • 2 tablespoons olive oil
  • 1/2 cup apple cider or white vinegar
  • 1 cup water
  • 1/2 teaspoon sea salt
Nutrition:
  • Calories: 53 calories
  • Carbohydrate: 6 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 4 grams fat
  • Fiber: 1 grams fiber
  • Protein: 1 grams protein
  • Saturated Fat: 0 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 135 grams sodium
  • Sugar: 3 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 3 grams unsaturated fat
How to cook:
  1. Prepare the grill and while it is getting hot, rinse the peppers with cold water and wipe them dry with a paper towel, then brush them with the olive oil.
  2. In a small sauce pan, add the vinegar, water and salt and bring it to a boil then reduce the heat to simmer.
  3. Add one pint jar to a sauce pan of water and bring to a boil to sterilize it, reduce the heat to simmer and add the lid and screw band. Keep in the simmering water until needed.
  4. When the grill is ready at medium-hot, arrange the peppers and allow them to get slightly charred and blistery, turning them as needed. Remove them from the grill and reserve.
  5. With a jar lifter or tongs, carefully remove the sterilized jar from the boiling water and add the peppers to about one inch from the top of the jar. Add the vinegar, water and salt mixture to cover the peppers. Insert a table knife inside the jar between the jar and the peppers and run it all around the inside of the jar to release any air bubbles. Press down on the peppers, add more brine solution if needed to cover the peppers. There should be at least 1/2-inch of headspace between the peppers and the rim of the jar.
  6. Wipe the rim of the jar with a damp paper towel, add the lid and screw band. Allow the jar of peppers to cool then keep them refrigerated.
  7. When removing peppers from the jar, keep any remaining peppers covered with water.
Notes: Stuffed Italian Sweet Peppers, Ingredients · 1½ lbs Italian sweet peppers · 5 Tbsp. olive oil · sea salt and freshly ground pepper · 1/3 cup flat-leaf parsley, chopped · 3 garlic

Long Italian Roasted Sweet Peppers Recipe

Direct link to the Long Italian Roasted Sweet Peppers Recipe https://www.fontanaforniusa.com
Duration: 6:11

Cooking from the Garden: Carmen Pepper recipe

Carmen Pepper works beatuifully in this Caponona Quinoa salad from chef Jonathan Bardzik Duration: 4:16

AAS Winner Carmen Pepper in Caponata Quinoa Salad

Delicious Italian bull's horn type sweet pepper "Carmen' used in an easy-to-make caponata Duration: 0:16

Stuffed Italian Sweet Peppers

Stuffed Italian Sweet Peppers
These Stuffed Italian Sweet Peppers, served at room temperature, are the perfect nosh to get the party started!
Provided by: Ciao Chow Bambina
Yields: 0 servings
Cuisine: Italian
Number of ingredients: 10
Ingredients:
  • 1½ lbs Italian sweet peppers
  • 5 Tbsp. olive oil
  • sea salt and freshly ground pepper
  • 1/3 cup flat-leaf parsley, chopped
  • 3 garlic cloves, finely chopped
  • 3 Tbsp. capers, rinsed and chopped
  • ½ – 1 small dried chili pepper, chopped
  • 1 Tbsp. dry oregano
  • 1/3 cup seasoned breadcrumbs
  • 1/3 cup grated Romano, and more for sprinkling
How to cook:
  1. Heat the oven to 350 degrees.
  2. Cut the peppers in half lengthwise and remove the cores, ribs, and seeds.
  3. Heat 4 Tbsp. of the oil in a large frying pan until very hot and then add the peppers, skin side down.
  4. Sprinkle with salt and pepper and cook for about 10 minutes, shaking the pan a few times.
  5. Mix together the remaining ingredients in a bowl.
  6. When the peppers are just soft, place them in an oiled baking dish, cut side up.
  7. Pour the juices from the pan into the breadcrumb mixture and mix well.
  8. Taste to check the seasoning.
  9. Place a small mound of stuffing into each piece of pepper, drizzle with the remaining oil and bake for 15 – 20 minutes.
  10. Remove from oven and shave some Romano on top
Notes: Open Flame Roasted Sweet Red Peppers, There is something special in the naturally smoked aroma of roasted red peppers, that I just can't explain. · My favorite red peppers are Italian

Fried Italian Sweet Peppers

Fried Italian Sweet Peppers
Fried Italian Sweet Peppers are the perfect, delicious accompaniment to so many things–Italian sausage, scrambled eggs, bruschetta, pasta, or, quite honestly, any fork headed for my mouth. Seriously, though, it is not summer without them. If you see them at the market, buy them, fry them, enjoy them, repeat!
Provided by: Michele
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 4
Ingredients:
  • Oil for frying, (enough to cover bottom of pan + ¼” (See NOTE below.))
  • 2 pounds whole frying peppers ((See NOTE below.))
  • Coarse sea salt
  • Fresh basil leaves, (for garnish (optional))
How to cook:
  1. Gather all ingredients. Rinse the whole peppers in cold water and completely dry them with a paper towel before frying.
  2. Add enough oil to a large pan with high sides or a Dutch oven to about ¼” depth. Heat it over medium-high heat.
  3. Place the whole peppers in a single layer on the bottom of the pan and let them brown before turning. Brown on multiple sides and until tender. This will take about 15 to 20 minutes. Work in batches if necessary and do not overcrowd the pan! If you put too many peppers in the pan, the temperature of the oil will decrease and not allow moisture to dissipate, causing the peppers to steam, become extra-greasy, and/or not brown properly.
  4. Transfer the fried peppers to a platter or bowl, then sprinkle them with coarse sea salt and (optional) fresh basil leaves. That’s it! Buon Appetito!
Notes: Pepper Carmen F1 | All-America Selections, Most gardeners think of a bell shape when “sweet” peppers are mentioned. Not so anymore. Carmen is an Italian bull's horn type which refers to its elongated

Couscous Stuffed Sweet Peppers

Couscous Stuffed Sweet Peppers
Stuffed sweet red peppers with a Mediterranean twist. Meatless, light but full of flavor.
Provided by: Italian Recipe Book
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian,Mediterranean
Number of ingredients: 11
Ingredients:
  • 4-6 sweet red peppers
  • ⅔ cup pre-cooked couscous
  • 1 ⅓ cup vegetable stock or water (, hot)
  • 1 large can of tuna ((5-8 oz))
  • 1 zucchini (, medium size)
  • 1 tomato
  • 2 garlic cloves
  • Extra virgin olive oil
  • peperoncino ((chili flakes) to taste)
  • 1-2 tbsp capers taste
  • Handful fresh parsley
How to cook:
  1. Wash and dry peppers with a paper towel.
  2. If using long sweet pepper: set them on the side that holds peppers stable and cut through the center leaving enough space on the side, top and bottom.Pull out the seeds and ribs. The cut-out center set aside.
  3. If using sweet bell peppers: figure out 2 sides that will lay somewhat flat and stable and cut it in half. Pull out the seeds and ribs.
  4. Steep couscous in hot water or hot vegetable stock. Cover with a plastic wrap or a lid and let sit for 10-15 minutes, then fluff it with a fork.
  5. In the meantime prepare the veggies.Cut zucchini, tomato and pepper scraps in small cubes.In a saute pan add some extra virgin olive and garlic cloves crushed with a flat knife and vegetable cubes.Sautee for about 10 minutes until tender but stillwith a crunch to the veggies.Remove garlic cloves and let cool.
  6. Add veggies to fluffed couscous together with flaked tuna, capers (optional) and chopped parsley. Mix gently.Stuff peppers with couscous.
  7. Arrange on a sheet pan lined with parchment paper.
  8. Bake in a preheated to 350F oven for 20-30 minutes until peppers start to become slightly wrinkled. It’ll be easier to peel them if you choose too.
Notes: Stuffed Italian Sweet Peppers, Farmer Style, Ingredients · 25 large, ripe Italian sweet peppers · 1 7-ounce jar imported Italian tuna in olive oil separated into small chunks, oil reserved
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