What can l make with Large Yellow Peppers?!
I can Add Anything!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Cut them up into pieces and dip in Ranch dressing!.
Put them in a stir fry!.
Eat them like apples out-of-hand!.
Make a quiche containing mushrooms, onions peppers and Ementaler cheese!.
Make a Hero sandwich and put slices on the sandwich!.
Marinate them in Italian dressing in the fridge for 3 days!.
Make a pizza with flame roasted peppers, goat cheese and carmelized onions with a white alfredo sauce base!.
Saute with onions and Balsamic Vinegar, a touch of brown sugar and you then have made a side dish for Bratwurst or BBQ pork tenderloin!. Serve the latter with rice!.
Stuff them like a green pepper with sausage and the like!.
If you don't like peppers, give them away to a good home!.Www@FoodAQ@Com
Put them in a stir fry!.
Eat them like apples out-of-hand!.
Make a quiche containing mushrooms, onions peppers and Ementaler cheese!.
Make a Hero sandwich and put slices on the sandwich!.
Marinate them in Italian dressing in the fridge for 3 days!.
Make a pizza with flame roasted peppers, goat cheese and carmelized onions with a white alfredo sauce base!.
Saute with onions and Balsamic Vinegar, a touch of brown sugar and you then have made a side dish for Bratwurst or BBQ pork tenderloin!. Serve the latter with rice!.
Stuff them like a green pepper with sausage and the like!.
If you don't like peppers, give them away to a good home!.Www@FoodAQ@Com
Yellow-pepper Vinaigrette
4 yellow peppers, charred on the grill, peeled, seeded, and coarsely chopped
1?2 cup rice-wine vinegar
9 cloves garlic, coarsely chopped
Pinch of saffron threads
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup plus 1 tablespoon olive oil
Salt and freshly ground black pepper
Place the peppers, vinegar, garlic, saffron, honey, and mustard in the bowl of a food processor, and process for 30 seconds!. With the motor running, add the oil slowly until it emulsifies!. Season to taste with salt and pepper!.
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Roasted Yellow Pepper Soup
5 yellow peppers
1 cup onion, chopped
4 cloves garlic, chopped
1 teaspoon vegetable oil
5 1/4 cups low-sodium vegetable or chicken broth
1 cup potato, chopped
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes!.
Line a baking sheet with foil!. Place peppers down on foil, skin side up and press each segment to lie flat on sheet!.
Bake in an oven at 425o for 20 minutes or until skin is blackened and blistered!.
Remove peppers from oven and place in a paper bag!.
Close bag and let cool for 10 minutes!.
Remove and discard skins!. Set roasted peppers aside!.
Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender!.
Stir in roasted peppers, broth, and potato!. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes!.
Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth!. Repeat with remaining mixture!.
Return mixture to saucepan and heat through!.
Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives!.
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Red & Yellow Pepper Tart Recipe
1 recipe savory tart dough
3 medium bell pepper bell peppers, mixed colors, but prefera
4 tbsp olive oil
1 small red onion, quartered, sliced thinly
2 garlic cloves, minced
1 salt
1/4 cup water or white wine
1 pepper
1 cup basil leaves, loosely packed and roughly chopped
2 tbsp Parmesan or Romano cheese (grated)
2 whole eggs, plus
2 egg yolks
1 1/2 cup light cream
1 cup provolone cheese, grated
20 black olives, pitted
PREPARE THE TART DOUGH!. If you are using unyeasted crust, partially pre bake it!. Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly!. Warm 2 tablespoons of the olive oil in a wide pan, add the peppers, onion, half the
garlic and 1/4 teaspoon salt!. Saute over medium-high heat for several minutes, then lower the heat, add the water or white wine, cover and stew until the peppers and onion are very soft and sweet!.
If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine!. Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking!. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree!. Gradually add the rest of the basil leaves, using more oil if necessary!.
Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and season with salt!. If using the yeasted tart dough, prepare the shell, then make the custard!. Beat the eggs and yolks together, then add the cream, 1/2 teaspoon salt and pepper!. Preheat the oven to 400F!. Paint the crust with the basil puree, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives!. Add the remaining cheese, then the custard!.
Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes!. Let the tart rest 5 to 10 minutes before serving!.
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Stuffed Yellow Bell Peppers
6 yellow bell peppers
1 pound ground beef
1 1/2 cups cooked rice
1 (15 ounce) can tomato sauce
salt and pepper to taste
1 tbsp Worcestershire sauce
1/4 tsp onion powder
1 tsp thyme
1/4 tsp garlic powder
r1 tsp Italian-style seasoning
Preheat oven to 350 degrees F (175 degrees c)!.
Cut the tops off the bell peppers and clean out the seeds and membrane!. (Note: You may have to slightly slice the bottom of the peppers to make them stand up
In bowl, combine the ground beef, rice, half of tomato sauce, Worcestershire sauce, garlic powder, onion powder and salt and pepper to taste!. Mix all together, fill each bell pepper with beef mixture and place in an 8x8 inch baking dish!.
Combine the remaining tomato sauce with the Italian seasoning, mix together and pour over the peppers!. Bake for one hour at 350 degrees F (175 degrees C), basting with sauce every 15 minutes!.Www@FoodAQ@Com
4 yellow peppers, charred on the grill, peeled, seeded, and coarsely chopped
1?2 cup rice-wine vinegar
9 cloves garlic, coarsely chopped
Pinch of saffron threads
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup plus 1 tablespoon olive oil
Salt and freshly ground black pepper
Place the peppers, vinegar, garlic, saffron, honey, and mustard in the bowl of a food processor, and process for 30 seconds!. With the motor running, add the oil slowly until it emulsifies!. Season to taste with salt and pepper!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Roasted Yellow Pepper Soup
5 yellow peppers
1 cup onion, chopped
4 cloves garlic, chopped
1 teaspoon vegetable oil
5 1/4 cups low-sodium vegetable or chicken broth
1 cup potato, chopped
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes!.
Line a baking sheet with foil!. Place peppers down on foil, skin side up and press each segment to lie flat on sheet!.
Bake in an oven at 425o for 20 minutes or until skin is blackened and blistered!.
Remove peppers from oven and place in a paper bag!.
Close bag and let cool for 10 minutes!.
Remove and discard skins!. Set roasted peppers aside!.
Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender!.
Stir in roasted peppers, broth, and potato!. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes!.
Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth!. Repeat with remaining mixture!.
Return mixture to saucepan and heat through!.
Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives!.
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Red & Yellow Pepper Tart Recipe
1 recipe savory tart dough
3 medium bell pepper bell peppers, mixed colors, but prefera
4 tbsp olive oil
1 small red onion, quartered, sliced thinly
2 garlic cloves, minced
1 salt
1/4 cup water or white wine
1 pepper
1 cup basil leaves, loosely packed and roughly chopped
2 tbsp Parmesan or Romano cheese (grated)
2 whole eggs, plus
2 egg yolks
1 1/2 cup light cream
1 cup provolone cheese, grated
20 black olives, pitted
PREPARE THE TART DOUGH!. If you are using unyeasted crust, partially pre bake it!. Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly!. Warm 2 tablespoons of the olive oil in a wide pan, add the peppers, onion, half the
garlic and 1/4 teaspoon salt!. Saute over medium-high heat for several minutes, then lower the heat, add the water or white wine, cover and stew until the peppers and onion are very soft and sweet!.
If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine!. Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking!. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree!. Gradually add the rest of the basil leaves, using more oil if necessary!.
Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and season with salt!. If using the yeasted tart dough, prepare the shell, then make the custard!. Beat the eggs and yolks together, then add the cream, 1/2 teaspoon salt and pepper!. Preheat the oven to 400F!. Paint the crust with the basil puree, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives!. Add the remaining cheese, then the custard!.
Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes!. Let the tart rest 5 to 10 minutes before serving!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Stuffed Yellow Bell Peppers
6 yellow bell peppers
1 pound ground beef
1 1/2 cups cooked rice
1 (15 ounce) can tomato sauce
salt and pepper to taste
1 tbsp Worcestershire sauce
1/4 tsp onion powder
1 tsp thyme
1/4 tsp garlic powder
r1 tsp Italian-style seasoning
Preheat oven to 350 degrees F (175 degrees c)!.
Cut the tops off the bell peppers and clean out the seeds and membrane!. (Note: You may have to slightly slice the bottom of the peppers to make them stand up
In bowl, combine the ground beef, rice, half of tomato sauce, Worcestershire sauce, garlic powder, onion powder and salt and pepper to taste!. Mix all together, fill each bell pepper with beef mixture and place in an 8x8 inch baking dish!.
Combine the remaining tomato sauce with the Italian seasoning, mix together and pour over the peppers!. Bake for one hour at 350 degrees F (175 degrees C), basting with sauce every 15 minutes!.Www@FoodAQ@Com
Kabobs:
Chopped steak, chicken
Quarter Onions
Quarter Red, Yellow, or Green Peppers
Mushrooms
Lemon
Salad Oil
McCormick's Grill Seasoning Marinade Mesquite Flavored (usually found in the powdered gravy section in your supermarket)
Mix Grill Seasoning packet with one lemon (juiced) and oil! mix in onions steak peppers! (do not follow the directions on packet, the lemon makes it soo much better)
Make up another packet of marinade and mix with mushrooms!
For shrimp! Mix Grill seasoning packet with lemon juice (1& 1/2 lemon) oil and pour in your favorite light colored beer, such as corona, Sam Adams Summer Ale, Miller, ect! Add shrimp!
Skrew! And grill! Its fantastic esspecially the shrimp!Www@FoodAQ@Com
Chopped steak, chicken
Quarter Onions
Quarter Red, Yellow, or Green Peppers
Mushrooms
Lemon
Salad Oil
McCormick's Grill Seasoning Marinade Mesquite Flavored (usually found in the powdered gravy section in your supermarket)
Mix Grill Seasoning packet with one lemon (juiced) and oil! mix in onions steak peppers! (do not follow the directions on packet, the lemon makes it soo much better)
Make up another packet of marinade and mix with mushrooms!
For shrimp! Mix Grill seasoning packet with lemon juice (1& 1/2 lemon) oil and pour in your favorite light colored beer, such as corona, Sam Adams Summer Ale, Miller, ect! Add shrimp!
Skrew! And grill! Its fantastic esspecially the shrimp!Www@FoodAQ@Com
veggie fajitas
Ingredients
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1!. First I cut the peppers into strips and the onions into rings!.
2!. Melt a little margerine in a large wok or frying pan!.
3!. Toss in the onions and fry until half cooked (about 3-5 minutes)
4!. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5!. Add about 1/3 of a bottle of teriyaki sauce!. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat!.
6!. Put together your fahitas!. I like to serve the toppings in a buffet style so people can take what they want!. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato!.
p!.s!. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!Www@FoodAQ@Com
Ingredients
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1!. First I cut the peppers into strips and the onions into rings!.
2!. Melt a little margerine in a large wok or frying pan!.
3!. Toss in the onions and fry until half cooked (about 3-5 minutes)
4!. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5!. Add about 1/3 of a bottle of teriyaki sauce!. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat!.
6!. Put together your fahitas!. I like to serve the toppings in a buffet style so people can take what they want!. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato!.
p!.s!. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!Www@FoodAQ@Com
Here are two !.!.!.!.!.!.!. = )
Beef with Red and Yellow Bell Peppers
* 2 large garlic cloves, minced
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons dry sherry
* 1 teaspoon sugar
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon plus 2 teaspoons vegetable oil
* 1 pound beef eye of round, halved lengthwise and sliced crosswise 1/16 inch thick
* 1 cup chicken stock
* 2 tablespoons oyster sauce
* 1 teaspoon cornstarch
* 1 red onion, sliced 1/2 inch thick
* 2 yellow bell peppers, cut into 2-inch squares
* 1 red bell pepper, cut into 2-inch squares
* 1 teaspoon Chinese chili-garlic paste
* 1/2 teaspoon Asian sesame oil
* 1/4 cup coarsely chopped basil
1!. In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil!. Add the meat and coat well!. Cover and let stand at room temperature for 2 hours or refrigerate overnight!.
2!. In a small bowl, mix the stock, oyster sauce and cornstarch!. In a large skillet, heat 1/2 tablespoon of the oil!. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute!. Transfer to a plate!. Repeat with 1/2 tablespoon of the oil and the remaining meat!.
3!. Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes!. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes!. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes!. Return the meat to the skillet and simmer until heated through!. Remove from the heat!. Stir in the chili-garlic paste, sesame oil and basil and serve with rice!.
Spicy Yellow Bell Pepper Soup
* 1 tablespoon canola oil
* 1 large onion, chopped
* 4 large yellow bell peppers, cut into 1-inch pieces
* 2 jalape?os, seeded and chopped
* 4 cups chicken stock or canned low-sodium broth
* 1 large Yukon Gold potato (1/2 pound), peeled and cut into 1/2-inch pieces
* Salt
* Cayenne pepper
* 2 tablespoons sherry vinegar
* 2 tablespoons chopped cilantro leaves
1!. In a large saucepan, heat the canola oil until just shimmering!. Add the chopped onion, yellow bell peppers and jalape?os and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 6 minutes!. Add the chicken stock, potato and a pinch each of salt and cayenne pepper and bring to a boil!. Cover partially and simmer over moderately low heat until the vegetables are tender, about 25 minutes!.
2!. Working in batches, puree the soup in a blender or food processor until smooth!. (Alternatively, use an immersion blender to puree the soup!.) Return the soup to the saucepan and reheat gently!. Stir in the sherry vinegar and season with salt!. Ladle the soup into shallow bowls, top with the chopped cilantro and serve!.Www@FoodAQ@Com
Beef with Red and Yellow Bell Peppers
* 2 large garlic cloves, minced
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons dry sherry
* 1 teaspoon sugar
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon plus 2 teaspoons vegetable oil
* 1 pound beef eye of round, halved lengthwise and sliced crosswise 1/16 inch thick
* 1 cup chicken stock
* 2 tablespoons oyster sauce
* 1 teaspoon cornstarch
* 1 red onion, sliced 1/2 inch thick
* 2 yellow bell peppers, cut into 2-inch squares
* 1 red bell pepper, cut into 2-inch squares
* 1 teaspoon Chinese chili-garlic paste
* 1/2 teaspoon Asian sesame oil
* 1/4 cup coarsely chopped basil
1!. In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil!. Add the meat and coat well!. Cover and let stand at room temperature for 2 hours or refrigerate overnight!.
2!. In a small bowl, mix the stock, oyster sauce and cornstarch!. In a large skillet, heat 1/2 tablespoon of the oil!. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute!. Transfer to a plate!. Repeat with 1/2 tablespoon of the oil and the remaining meat!.
3!. Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes!. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes!. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes!. Return the meat to the skillet and simmer until heated through!. Remove from the heat!. Stir in the chili-garlic paste, sesame oil and basil and serve with rice!.
Spicy Yellow Bell Pepper Soup
* 1 tablespoon canola oil
* 1 large onion, chopped
* 4 large yellow bell peppers, cut into 1-inch pieces
* 2 jalape?os, seeded and chopped
* 4 cups chicken stock or canned low-sodium broth
* 1 large Yukon Gold potato (1/2 pound), peeled and cut into 1/2-inch pieces
* Salt
* Cayenne pepper
* 2 tablespoons sherry vinegar
* 2 tablespoons chopped cilantro leaves
1!. In a large saucepan, heat the canola oil until just shimmering!. Add the chopped onion, yellow bell peppers and jalape?os and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 6 minutes!. Add the chicken stock, potato and a pinch each of salt and cayenne pepper and bring to a boil!. Cover partially and simmer over moderately low heat until the vegetables are tender, about 25 minutes!.
2!. Working in batches, puree the soup in a blender or food processor until smooth!. (Alternatively, use an immersion blender to puree the soup!.) Return the soup to the saucepan and reheat gently!. Stir in the sherry vinegar and season with salt!. Ladle the soup into shallow bowls, top with the chopped cilantro and serve!.Www@FoodAQ@Com
I normally use mine as part of other meals like fajitas, stir fry or like last night Chicken and Rice with sauteed yellow and red peppers with onions and crush hot peppers!.
If you like stuffed peppers there are a few good recipes on the food network site!.Www@FoodAQ@Com
If you like stuffed peppers there are a few good recipes on the food network site!.Www@FoodAQ@Com
you should stuff it with beans, rice, shrimp, peas, tomatoes, and chorzino (spicy sausage) and roast in the oven for 15 to 20 minutes!. i did this at a restaurant i work at for the employees all the time, they liked it!.Www@FoodAQ@Com
you can hollow them out, make a chilli with the added meat of the pepper and then put the chilli into the "bowls" (outside of the pepper) then when you're done eating the inside you can eat the outside too!.Www@FoodAQ@Com
chicken, beef, shrimp, pork stir fried with yellow peppers, or red peppers or green peppers!. Yellow peppers taste very similar to the other colored peppers!.Www@FoodAQ@Com
chicken, onions,white wine vinegar,ms!.dash, a little butter and simmer put over white rice and enjoy or also you can make a fajitaWww@FoodAQ@Com
Cut off the tops and stuff them with rice, beans and corn!.
http://allrecipes!.com/Recipe/Quick-and-E!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Quick-and-E!.!.!.Www@FoodAQ@Com
Fajitas!. also a good way to use less than prime meat!.Www@FoodAQ@Com