I'm working on a stuffed pepper entry, but it should be quite a bit different than most recipes.
CD
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The CookingBites recipe challenge: sweet peppers
- Thread starter Morning Glory
- Start date
I'm working on a stuffed pepper entry, but it should be quite a bit different than most recipes.
CD
Peppers contain an oleoresin called capsaicin. The hotter the pepper, the more capsaicin they have. It is commonly called pepper oil.
CD
Here’s my first one:
Recipe - Autumn Giardiniera
Getting it all together:
Ready for the brine:
Two days later:
Ok, so it’s pickled vegetables, not a big surprise as to what it tastes like, but I happen to love giardiniera, but I’ve never made it, so when I was flipping through some cookbooks, I saw this and thought, “Now’s the time…,” and I’m glad I did.
First thing that I really like about this is that the pieces, especially the peppers, are left large. I actually split these - the original recipe (using Italian frying peppers) leaves them whole and just pricked with a fork. Banana peppers are my all-time favorite pepper, so getting a big ol’ half-pepper to nosh on suits me just right.
Sharp, tangy, crunchy, makes a wonderful little accompaniment on the plate, or just a good midday snack.
You can see a little separation of the oil and vinegar - just give it a good shake before eating and it’ll be fine.
Recipe - Autumn Giardiniera
Getting it all together:
Ready for the brine:
Two days later:
Ok, so it’s pickled vegetables, not a big surprise as to what it tastes like, but I happen to love giardiniera, but I’ve never made it, so when I was flipping through some cookbooks, I saw this and thought, “Now’s the time…,” and I’m glad I did.
First thing that I really like about this is that the pieces, especially the peppers, are left large. I actually split these - the original recipe (using Italian frying peppers) leaves them whole and just pricked with a fork. Banana peppers are my all-time favorite pepper, so getting a big ol’ half-pepper to nosh on suits me just right.
Sharp, tangy, crunchy, makes a wonderful little accompaniment on the plate, or just a good midday snack.
You can see a little separation of the oil and vinegar - just give it a good shake before eating and it’ll be fine.
kaneohegirlinaz
Wannabe TV Chef
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Oh boy, I’ve got a good one planned for this weekend. Thawing out a pork shoulder right now, and it calls for olives and anchovies, and I have that little tin if anchovies to use up…
Lovely photo!
I'm salivating. I love anchovies and olives.
karadekoolaid
Legendary Member
Here comes the first. Peperonata
This is a simple, satisfying and classic Italian antipasto. The sweetness of the peppers is what comes through first, with the glorious mixture of garlic and fresh herbs. The sugar accents the sweetness of the peppers, while the vinegar adds just enough sharpness to contrast.
This is a simple, satisfying and classic Italian antipasto. The sweetness of the peppers is what comes through first, with the glorious mixture of garlic and fresh herbs. The sugar accents the sweetness of the peppers, while the vinegar adds just enough sharpness to contrast.
Here is my first entry. Recipe - Beef and Sausage Stuffed Peppers
The peppers I used were obviously red bells, and they are extremely-large. Each held 8oz of meat. With this size pepper, the yield for my recipe is four stuffed peppers. More modest sized peppers would probably make six.
CD
The peppers I used were obviously red bells, and they are extremely-large. Each held 8oz of meat. With this size pepper, the yield for my recipe is four stuffed peppers. More modest sized peppers would probably make six.
CD
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Got my mice ‘n’ plaice (
) for my next’un:
The liquids (apart from the obvious oil) are white wine, water, OJ, and chicken broth. I’m not planning on serving this until tomorrow, so the peppers and olives won’t get addressed until then, as they’re last-minute additions.
) for my next’un:The liquids (apart from the obvious oil) are white wine, water, OJ, and chicken broth. I’m not planning on serving this until tomorrow, so the peppers and olives won’t get addressed until then, as they’re last-minute additions.
The pork:
It’s a half-shoulder that I cut right down the middle, on its way to being cut into cubes and browning.
Now it’s slowly bubbling away in the oven:
CookieMonster
Senior Member
As so many have observed , , , mega-millon recipes for 'stuffed peppers'
a fav here is "black bean stuffed peppers" . . . .'
Recipe - Black Bean-Stuffed Peppers
a fav here is "black bean stuffed peppers" . . . .'
Recipe - Black Bean-Stuffed Peppers