Recipes for pepper
Black pepper Mutton Recipe
Black pepper Mutton Ingredients
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Black pepper Mutton Recipe
Lamb- 2 lbs (cut into cubes)
- Green cardamom pods- 1 tablespoon
- Onions- 2 (finely chopped)
- Tomatoes-2 (finely chopped)
- Tomato paste- 1 tablespoon
- Fresh black pepper powder- 2 tablespoon
- Garam masala powder- 1 tsp
- Salt to taste
- Oil- 3 tablespoons
How to make Pepper Mutton
- Grind the cardamom pods into a fine powder. Heat the oil
in a pressure cooker and add the cardamom powder and stir. Add the lamb cubes and stir-fry for couple of minutes. Add the onions and tomatoes and stir for another 3 minutes. - Then add the tomato paste, garam masala powder and salt.
Pour 2 cups of water. - Close the lid and let it pressure cook for 15 minutes over medium heat. Reduce the pressure quickly by keeping the pressure cooker under the running cold water with lid on. Uncover the lid and let it cook over high heat with the lid opened. Stir in the pepper powder and cook for few more minutes. Serve hot.
- Black pepper Mutton is ready to serve.
Roasted Pepper Tart Recipe
Roasted Pepper Tart Ingredients
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Roasted Pepper Tart Recipe
1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup cold butter
- 3 tablespoons water
- 3 medium red sweet peppers, halved and seeded
- 2 medium green bell peppers, halved and seeded
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 4 1/2 teaspoons minced fresh oregano
- 2 cups shredded Monterey Jack cheese, divided
- 1 (2.25 ounce) can sliced ripe olives, drained
How to make Roasted Pepper Tart
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
- Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside.
- Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350 degrees F for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely.
- Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350 degrees F for 10-15 minutes or until cheese is melted. Serve immediately.
- Roasted Pepper Tart is ready to serve.
Prep Time:20 Min
Cook Time:40 Min
Ready In:1 Hr
Beef and Pepper Pie Recipe
Beef and Pepper Pie Ingredients
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Beef and Pepper Pie
1 pound lean ground beef
- 2 cups sweet red peppers, with sauce
- 1 onion, chopped
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 cup shredded sharp Cheddar cheese
- 1 recipe pastry for a 9 inch double crust pie
How to make Beef and Pepper Pie
- Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.
- Brown meat and onions. Add peppers, mushrooms, and cheese to meat mixture. Spoon into bottom crust. Cover with top crust, and seal the edges.
- Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through.
- Beef and Pepper Pie Recipe is ready to serve.
Spiced Sweet Roasted Red Pepper Hummus Recipe
Spiced Sweet Roasted Red Pepper Hummus Ingredients
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Spiced Sweet Roasted Red Pepper Hummus
1 (15 ounce) can garbanzo beans, drained
- 1 (4 ounce) jar roasted red peppers
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
How to make Spiced Sweet Roasted Red Pepper Hummus
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
- Spiced Sweet Roasted Red Pepper Hummus Recipe is ready to serve.
Hot Spinach Red Pepper Dip Recipe
Hot Spinach Red Pepper Dip Ingredients
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Hot Spinach Red Pepper Dip
1 cup water
- 1 cup diced red bell pepper
- 1/2 cup thawed frozen chopped spinach
- 1 (8 ounce) package cream cheese
- 2 tablespoons milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1 pinch freshly ground black pepper
- 1 tablespoon finely diced red bell pepper
How to make Hot Spinach Red Pepper Dip
- Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.
- Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.
- Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.
- Hot Spinach Red Pepper Dip Recipe is ready to serve.
Prep Time:5 Min
Cook Time:20 Min
Ready In:25 Min
Stuffed Meatloaf with Spinach and Red Bell Pepper Recipe
Stuffed Meatloaf with Spinach and Red Bell Pepper Ingredients
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Stuffed Meatloaf with Spinach and Red Bell Pepper
1 large red bell pepper (or 1 prepared roasted red bell pepper – Trader Joe’s has a good product)
- 2 Tbsp olive oil
- 3 ounces fresh baby spinach
- 2 medium onions, chopped
- 2 Tbsp minced garlic
- 2 cups fresh breadcrumbs
- 2 large eggs
- 1/2 cup chopped fresh basil
- 6 Tbsp ketchup
- 2 Tbsp chopped fresh thyme
- 1 Tbsp Dijon mustard
- 1 Tbsp prepared steak sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 pounds ground veal
How to make Stuffed Meatloaf with Spinach and Red Bell Pepper
- If you are using a fresh red bell pepper instead of an already prepared roasted red pepper, cook red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.
- Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 Tbsp olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.
- Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.
- Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.
- Stuffed Meatloaf with Spinach and Red Bell Pepper Recipe is ready to serve.
Mom’s Stuffed Bell Peppers Recipe
Mom’s Stuffed Bell Peppers INGREDIENTS
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Mom's Stuffed Bell Peppers
1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
- 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
- 1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)
- 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
- 1/2 teaspoon dry summer savory
- 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
- (Can substitute herbs with other herbs such as an Italian herb mix)
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 cup olive oil
- Paprika
How to make Mom’s Stuffed Bell Peppers
- If you haven’t already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)
- Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.
- Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and rice.
- Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.
- Place on middle rack and cook for 35-50 minutes, or longer, until the meat is cooked through.
- Mom’s Stuffed Bell Peppers recipe is ready to serve.
Grilled Tri Tip Steak with Bell Pepper Salsa Recipe
Grilled Tri Tip Steak with Bell Pepper Salsa INGREDIENTS
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Grilled Tri Tip Steak with Bell Pepper Salsa
Marinade
- 2 Tbsp soy sauce
- 2 Tbsp sherry vinegar or apple cider vinegar
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- A couple of turns of freshly ground black pepper
- A sprinkling of salt
- Steak
- 1 2-pound tri-tip steak or roast
- Salt
- Freshly ground black pepper
- Salsa
- 1 large green bell pepper, stem and seeds removed, finely chopped (if you don’t have green, probably any color will do)
- 6 green onions, thinly sliced
- 3 garlic cloves, minced
- 2 Tbsp chopped parsley, basil, or arugula
- 1/4 teaspoon red chile flakes
- 2 Tbsp sherry vinegar or apple cider vinegar
- 2 Tbsp olive oil
- Salt and freshly ground black pepper to taste
How to make Grilled Tri Tip Steak with Bell Pepper Salsa
- Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 20 minutes or so.)
- Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
- When the grill is ready and hot, remove the meat from the marinade and dry it all around with paper towels. Sprinkle all sides of the tri-tip generously with both salt and freshly ground black pepper.
- Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups.
- These are okay, as long as they don’t get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.)
- If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.
- Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.
- Prepare the salsa by combining all of the salsa ingredients into a small bowl.
- Cut the tri-tip in 1/4-inch slices against the grain. Serve with the salsa.
- Grilled Tri Tip Steak with Bell Pepper Salsa recipe is ready to serve.
Dad’s Stuffed Bell Peppers Recipe
Dad’s Stuffed Bell Peppers INGREDIENTS
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Dad's Stuffed Bell Peppers
4 bell peppers, any color
- 5 Tbsp extra-virgin olive oil
- 1 medium yellow onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 1 lb of lean ground beef
- 1 1/2 cup of cooked rice
- 1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
- 1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
- Fresh ground pepper
- 1/2 cup ketchup
- 1/2 tsp of Worcestershire Sauce
- Dash of Tabasco sauce
How to make Dad’s Stuffed Bell Peppers
- Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds.
- Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
- Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.
- Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
- Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.
- Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
- Dad’s Stuffed Bell Peppers recipe is ready to serve.
Rosted Red Pepper Dip Recipe
Rosted Red Pepper Dip Ingredients:
Rosted Red Pepper Dip Recipe
- 1 (7 ounce) jar roasted red peppers, drained and diced
- 3/4 pound shredded Monterey Jack cheese
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonnaise
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 2 tablespoons prepared Dijon-style mustard
How to make Rosted Red Pepper Dip:
Preheat oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.
