peppers Archives - Simply Sundays

Roasted Red Bell Peppers

Smoky, tender roasted red bell peppers that make a great addition to salads, sandwiches and pasta dishes

The best part is they are very easy to make and a lot less expensive than buying the jarred versions in a store

You can roast peppers in many different ways such as right on the burner of your stovetop, on the grill or even in the oven on a sheet pan

We are going to show all three

No matter the method, the results will be the same

Delicious!

The first method is to simply place the peppers on a gas burner over medium heat

You want the flames just touching the skin

As the skin starts to blister turn the peppers using tongs

Repeat until all sides are blackened

Don’t be alarmed at the char as we will be removing the skin

This process is needed to give the pepper that roasted smoky flavor we are looking for

The only difference roasting on the grill is that the flames aren’t in direct contact with the pepper so this method takes a little more time

Place the peppers over direct high heat

Turn the peppers until you get the skin blistered

Now the oven method is slightly different

We are going to cut the pepper in half and removed the seeds and ribs

By cutting the pepper, we can blister all of the pepper at once

Line a sheet pan with foil and place the pepper halves cut side down on the foil

Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered

No matter what method you choose the next step is to place the peppers into a bowl while they are still hot

Cover the peppers with plastic wrap and let them stand at least 10 minutes

Why cover the peppers with plastic wrap and let stand?

The heat from the peppers will release as they cool but will be trapped in the bowl as steam

This steam will help loosen the skin from the flesh of the pepper

After the peppers have steamed for a bit remove them to a workstation

You can now start peeling the skin from the peppers using your fingers

A paper towel works well too

Perfect

Now that the skins has been removed let’s go ahead and cut the pepper in half

Remove the seeds and ribs and discard

Repeat with the other pepper

You can cut or slice these in any form depending on the application

We prefer larger slices for sandwiches, burgers etc. and thinner slices for salads, pasta or cheese and crackers

All that I can say is that any way you use these tasty roasted peppers, they will enhance your dish!

Enjoy!!!

Simply Sundays! ~ Roasted Red Bell Peppers

Servings: Varies
Time: Burner and Grill 10-12 Min, Oven 25-30 Min
Difficulty: Easy
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Ingredients

Red bell peppers

Directions

For stove top burners

Place the pepper on a gas burner over medium heat. You want the flames just touching the skin. As the skin starts to blister turn the peppers using tongs. Repeat until all sides are blackened. Don’t be alarmed at the char as we will be removing the skin. This process is needed to give the pepper that roasted smoky flavor we are looking for

For the grill

Place the peppers over direct high heat. Turn the peppers until you get the skin blistered

For the oven

Cut the pepper in half and removed the seeds and ribs. Line a sheet pan with foil and place the pepper halves cut side down on the foil. Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered

Next step regardless of cooking methods

Place the peppers while they are still hot into a bowl. Cover the peppers with plastic wrap and let them stand at least 10 minutes. This steam will help loosen the skin from the flesh of the pepper. After the peppers have steamed for a bit remove them to a workstation

Start peeling the skin from the peppers using your fingers. A paper towel works well too. Now that the skins has been removed cut the pepper in half. Remove the seeds and ribs and discard. Repeat with remaining pepper and slice for your desired serving

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Pyrex Mixing Bowl

Architec Carving Board, Gripperwood

January 9, 2020

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Shishito Peppers & Diablo Fry Sauce

Again, I found myself at the farm market completely overwhelmed by the sheer amount of produce. Where do I start?

I typically have a list of what I know that I need and then I listen to what speaks to me Well, today, this lovely basket of shishito peppers spoke to me. They said “Susan… take us home!” So, of course, I did

Shishitos cook quickly which makes them perfect for fast and easy appetizers

Now these are tasty all on their own, but I choose to serve them with fry sauce

Fry sauce is well, just that. A popular dipping sauce for french fries. But there’s no reason to stop there. It’s a creamy sauce with a zip! Let’s dunk our shishitos in it!

It’s best to prepare the dipping sauce first because the peppers only take minutes to cook and are best eaten immediately

Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning, 1 tablespoon of pickle juice and 1 teaspoon of Everyday Seasoning

Combine all of the ingredients and refrigerate until ready for serving

Shishitos have thin skin that allows them to blister and char quickly, which intensifies the green chile aroma and flavor

Although they’re small in size these peppers are big in flavor. Shishito peppers are very mild & sweet but every so often you’ll encounter a slightly spicy one – consider yourself warned!

This was about 10 ounces of shishito peppers. I’m going to grill them on the flat top, but you can cook these in a skillet as well

Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes

Remove from the heat once they slightly blister and soften a bit. Sprinkle with a pinch of flaky sea salt or kosher salt

Serve immediately with some tasty fry sauce!

Enjoy!

Shishito Peppers & Fry Sauce

Time: 10 minutes
Difficulty: Easy
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Ingredients

Shishito Peppers

Olive oil spray

Flaky sea salt or kosher salt for serving

Fry Sauce

1/4 cup of mayo

2 tablespoons of ketchup

1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning

1 tablespoon of pickle juice

1 teaspoon of The Spice Apothecary’s Everyday Seasoning

Directions

Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning, 1 tablespoon of pickle juice and 1 teaspoon of The Spice Apothecary’s Everyday Seasoning; combine all of the ingredients and refrigerate until ready for serving

Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes; remove from the heat once they slightly blister and soften a bit; Sprinkle with a pinch of flaky sea salt or kosher salt

Serve immediately with fry sauce

Tools used to make this recipe

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Mini Prep Glass Bowl

August 15, 2019July 24, 2022

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Pork Stuffed Peppers

I love when the grocery store sales help me to come up with a great dinner menu

This week red peppers, ground pork and cheddar cheese were on sale

Sounds like stuffed peppers to me!

Mixed with some fresh herbs, spices and some cooked cous cous, these peppers are pretty darn good!

In fact, my daughter, Marin, has asked for this stuffing in mushrooms and empanadas! Those are blogs for another day…

I have 2 large red peppers that I’ve cut in half lengthwise and seeded. Since they’re so big, I’m stuffing them “boat-like”. If your peppers are smaller, you can cut off the tops, seed them and fill “cup-like”

I chopped one small onion to saute with 1 pound of ground pork. This recipe would work just as well with ground beef or turkey. You’ll have to drain off the fat if using beef

Saute the onion in a tablespoon of olive oil over medium heat for about 3-4 minutes until slightly softened

Add in the pork and saute for 10-12 minutes until no longer pink. Set aside to cool a bit Drain if necessary

Now let’s add some tasty flavor to our pork mixture. Shred a 16 ounce block of cheddar cheese & mince 1 tablespoon each of fresh parsley and fresh oregano

Measure out 1 cup of cooked cous cous 1/2 teaspoon each of kosher salt, black pepper, garlic powder and onion powder

For the simple cous cous cooking directions, click here

Mix all of the stuffing ingredients in a large bowl

Note – reserve 1/2 cup of the shredded cheese to top the peppers with once they’re stuffed

Now we’re ready for assembly

Divide the pork mixture evenly between the 4 pepper halves and top with the reserved cheese

Cover with foil and bake at 400 degrees for 15 minutes. Uncover and bake another 15-20 minutes or until the cheese is slightly browned and bubbly

Enjoy!!!

Simply Sundays! ~ Pork Stuffed Peppers

Servings: 4
Time: 20 minutes prep, 30-35 minutes bake
Difficulty: Easy
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Ingredients

2 large red peppers

1 pound of ground pork

1 small onion

1 tablespoon of olive oil

16 ounce block of cheddar cheese

1 tablespoon fresh parsley

1 tablespoon fresh oregano

1 cup of cooked cous cous

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Directions

Cut 2 large red peppers in half lengthwise and seed; chop one small onion

Saute the onion in a tablespoon of olive oil over medium heat for about 3-4 minutes until slightly softened; add in the pork and saute for 10-12 minutes until no longer pink. Set aside to cool a bit. Drain if necessary

Shred a 16 ounce block of cheddar cheese & mince 1 tablespoon each of fresh parsley and fresh oregano

Measure out 1 cup of cooked cous cous 1/2 teaspoon each of kosher salt, black pepper, garlic powder and onion powder

Mix all of the stuffing ingredients in a large bowl

Note – reserve 1/2 cup of the shredded cheese to top the peppers with once they’re stuffed

Divide the pork mixture evenly between the 4 pepper halves and top with the reserved cheese

Cover with foil and bake at 400 degrees for 15 minutes. Uncover and bake another 15-20 minutes or until the cheese is slightly browned and bubbly

Tools used to make this recipe

Cuisinart Boxed Grater

Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch

Pyrex Mixing Bowl

Simply Bamboo Maui Bamboo Cutting Board

Mini Prep Glass Bowl

Lodge Cast Iron Skillet

May 21, 2018

simplysundaysfoodblog5 Comments

Pork & Peppers

Seared pork chops cooked with sweet, spicy and tangy peppers in a wine and stock based sauce!

I have come across this dish in a couple restaurants and it easily became a favorite of mine because it is simple and rustic and that speaks to me when it comes to food

Of course, when I have had something enough times to call it a favorite it is time for me to make my own version

I hope you enjoy it as much as I do!

Preheat your oven to 450 F

Let’s start off with the pork

We are using 4 bone-in center cut pork chops that we have removed any excess fat from

Season with kosher salt and ground black pepper

Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat and add in the chops

Sprinkle the back side with kosher salt and ground black pepper

Sear for 3 minutes

Flip and sear for another 3 minutes

Place the pan in the oven and cook an additional 3 minutes

Remove the chops from the pan and set aside

Next we will need 1 red bell pepper, 5 mild cherry peppers, 5 pepperoncini peppers and 3 garlic cloves

Remove the stem, ribs and seeds from the bell pepper and chop

Remove the stem and most of the seeds from the cherry peppers and pepperoncini peppers and slice

Peel and slice the garlic

Melt 2 tablespoons of butter in the pan you cooked the pork in over medium heat

Add in the peppers and garlic

Saute for 4-6 minutes

Next we will need 1/2 cup of dry white wine (like a Chardonnay), 1/4 cup of flour and 1 cup of chicken stock

Click on our link to make Homemade Chicken Stock

Add the wine to the peppers

Bring the wine to a boil then reduce to a simmer and cook 6-8 minutes

You want the wine to reduce by half and the alcohol to cook off

Sprinkle with the flour and stir to combine

Add the stock next and stir

Bring to a boil then reduce to a simmer and cook 4-6 minutes allowing the sauce to thicken slightly

Nestle the pork chops back in and cover with the pepper sauce

Heat for 4-6 minutes to warm up the chops and meld the flavors

Serve topped with the pepper sauce!

Enjoy!!!

Simply Sundays! ~ Pork & Peppers

Servings: 4
Time: Prep 10 Min, Cook 35 Min
Difficulty: Easy
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Ingredients

4 bone-in pork chops

kosher salt

ground black pepper

2 tablespoons of olive oil

1 red bell pepper

5 mild cherry peppers

5 pepperoncini peppers

3 garlic cloves

2 tablespoons of butter

1/2 cup of dry white wine (like a Chardonnay)

1/4 cup of flour

1 cup of chicken stock

Directions

Remove any excess fat from 4 bone-in pork chops. Season with kosher salt and ground black pepper. Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat and add in the chops. Sprinkle the back side with kosher salt and ground black pepper

Sear for 3 minutes. Flip and sear for another 3 minutes. Place the pan in a 450 F preheated oven and cook an additional 3 minutes. Remove the chops from the pan and set aside

Remove the stem, ribs and seeds from 1 red bell pepper and chop. Remove the stem and most of the seeds from 5 mild cherry peppers and 5 pepperoncini peppers and slice. Peel and slice 3 garlic cloves

Melt 2 tablespoons of butter in the pan you cooked the pork in over medium heat. Add in the peppers and garlic. Saute for 4-6 minutes

Add 1/2 cup of dry white wine (like a Chardonnay) to the peppers. Bring the wine to a boil then reduce to a simmer and cook 6-8 minutes. You want the wine to reduce by half and the alcohol to cook off. Sprinkle with 1/4 cup of flour and stir to combine

Add 1 cup of chicken stock next and stir. Bring to a boil then reduce to a simmer and cook 4-6 minutes allowing the sauce to thicken slightly. Nestle the pork chops back in and cover with the pepper sauce. Heat for 4-6 minutes to warm up the chops and meld the flavors. Serve topped with the pepper sauce

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

February 7, 2018February 21, 2020

simplysundaysfoodblogLeave a comment

Show me how to Roast Bell Peppers

Roasted peppers are a great and versatile addition to many different dishes

Add them to sandwiches, pasta dishes, salad’s or simply with cheese and crackers, these easy to prepare peppers are just delicious

You can roast peppers in many different ways, on a sheet pan in the oven, or on the grill, here I’m going to show you how to roast them right on your gas stove top!

Simply place the peppers on a burner so the flames just touch the bottoms of the peppers