Dirty Red's Stuffed Bell Peppers - The Remix!
My Mom aka Dirty Red used to whip up a mean, fragrant, cheesy, saucy, bubbling hot Stuffed Green Bell Pepper dinner to me and my siblings back in the day!???? She'd serve it with green beans, iceberg salad w/ranch dressing, red Kool Aid, and sometimes her homemade peach cobbler with cinnamon sugar crust.♥️ Yum! Meanwhile down on the same ranch my health nut Father would be eating raw sprouts, ancient grains, freshly juiced vegetable blends, and toasted tempeh sunflower butter for dessert!???????? That's how it went down at the Leslie residence! This twisted remix represents a good mix of both of their cooking and err uh non cooking styles!???? The fresh bell pepper and many of the add-ins are raw. For the stuffing, I took some help from the store. Using pre cooked pouches of brown rice/grain blends, packaged yellow fun tuna, and add-ins from Sunday prep saved time and kept my kitchen cool. No Sweat! Play with this recipe and mix it up! Use tricolored bell peppers, mini peppers, poblano peppers, your favorite rice, grains - even pasta could work here. And seasonings, spices, and add-in ideas are endless - left over chicken, shrimp, olives, capers, fresh herbs, tapenade, berries, nuts, veggie crumbles, cheese, etc. This dish can go totally plant based or not! It works beautifully as a side dish cut in half and served as a side. I think this one would make my Mom proud ad well as my Dad in Heaven.???????? And, it certainly made my tummy proud!???? #redbellpepper #stuffedbellpeppers #remix #nspfood #fitfood #hormonehealthy #nspeatz #figurefriendly #twistedtraditionals #30minutesorless #prepqueen #dinner #lunch #familyfavorite #gardenfresh
Sicilian Caponata | Caponata Siciliana | Vegan |
#Sicilian_Caponata #Caponata_Siciliana #Vegan
If you like to print the recipe, here is the link:
Please share the recipe with your friends and families. Thank you.
Ingredients:
3-4 medium eggplants
3-4 red/yellow/orange bell peppers
1/4 cup extra virgin olive oil
2 cups oil for frying (olive oil is best)
1 large onion sliced thin
2-3 celery stalks sliced
2 large tablespoons tomato paste
4 plum tomatoes peeled and cubed
15 green Sicilian olives pitted and sliced
1/4 cup raisins (30g)
1/4 pinoli (30 g)
2 tablespoons vinegar I used white wine
2 tablespoons capers in salt rinse well
1 tablespoon sugar
Water as needed
Fresh cracked black pepper
Fresh basil
Salt (as desired).
Directions:
Step#1- In a large bowl filled with water add a few tsp salt.
Step#2- Cube eggplant and soak in salted water at least one hour. Place a small plate on top to keep totally submerged. Cube peppers and set aside.
Step#3- Bring to a boil a small pot filled with water. Add tomatoes in for a few minutes. Remove and easily peel skin off and set aside.
Step#4- Toast the pinoli nuts in hot frying pan stirring and careful not to burn and then set aside.
Step#5- Rinse eggplant cubes under cold water. Squeeze water out and place on kitchen towel or paper towel to dry.
Step#6- Fry small amount at a time and set aside. Heat should be on high so eggplant doesn’t absorb oil. 375°F. Fry the peppers at 350°F and set aside
Step#7- In a large skillet add oil, sliced onion and celery.
Step#8- Cook on very low heat with lid on. The vegetables need to cook slowly and not burn. If it dries out add a little water.
Step#9- Once golden higher the heat, add tomato paste and chopped tomatoes, let it fry for a few minutes and then add capers and olives.
Step#10- Lid back on an let it cook for 10 minutes.
Step#11- Add vinegar, let it evaporate and then add raisins, sugar, fried eggplants and fried peppers.
Lots of fresh basil. Adjust the salt and fresh cracked black pepper.
Step#12- Lower heat and cook it with lid on for about 10 minutes until all the ingredients marry together.
Caponata will taste better the next day. Garnish with fresh basil before serving. Enjoy cold or at room temperature.
Buon appetito
Tuna Stuffed Peppers
Print the exact recipe here:
Ingredients
olive oil
2 bell peppers
3 (5-oz) cans tuna fish packed in oil
1 red onion, finely chopped
1 teaspoon celery seeds or 1 celery stick, finely chopped or grated
5 scallions, thinly sliced
1 tablespoon capers
shredded mozzarella or gouda cheese
For the Dressing:
1/2 cup mayonnaise
2 tablespoons finely chopped fresh parsley
1 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425 °F, 220 °C.
Slice the bell peppers in half lengthwise and remove the seeds.
Arrange the bell peppers in a baking pan.
Drizzle some olive oil on top and season with salt and pepper.
Roast them for 20 minutes or until tender.
Combine the tuna with the dressing and toss together. Add all of the remaining ingredients except the cheese and toss together. Taste and adjust the seasoning if needed.
Fill the roasted peppers with the tuna salad and top with cheese.
Place the tray back in the oven and turn the broiler on.
Broil until the cheese has melted and is golden. About 3-4 minutes.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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ONE PAN CREAMY TUSCAN SALMON RECIPE
A DELICIOUS twist to salmon! Quick and little clean up.
INGREDIENTS:
3 Skinless Salmon Filets
Salt & Black Pepper
Smoked Paprika
4 TBSP Unsalted butter
Sauce
Left Over Butter from Skillet
2 TBSP minced Garlic
3/4 Cup Diced yellow onions
1/3 Cup White Wine or Broth
1/2 Cup drained sun dried tomatoes
1 1/2 cup heavy cream
1/4 cup shaved or shredded Parmesan
Salt & pepper to taste
3 Cups Baby Spinach
Top with Crushed Red Pepper and Parsley
#salmonrecipe #tuscansalmon #panfriedsalmon
STUFFED BELL PEPPERS Recipe - How To Make Authentic Italian Peperoni Ripieni Ricetta - Delicious
Ciao Everybody! In this video I'll show you how to make homemade Stuffed Bell Peppers, a delicious Italian meal with sweet peppers. Usually in Italy we use yellow or red peppers for this recipe. I didn't use any onion or garlic for the filling so it will be lighter. In this recipe I used fresh Italian mortadella mozzarella and pecorino romano cheese. This is a typical dish of my region, Puglia :) This is the recipe of Stuffed Bell Peppers or Peperoni Ripieni. Buon Appetito!
Ingredients 0:30
Preparation 0:59
Final result 3:25
INGREDIENTS for 2 people:
2 Bell Peppers (red or yellow)
2 eggs
50gr mortadella
100gr mozzarella
70gr Pecorino Romano cheese
60gr rice
10 cherry tomatoes
1 garlic
*Share this recipe with your friends*:
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*Music by* Carmine Valente
#bellpeppers #pepper #stuffedpepper #peperoni #peperoniripieni #italianmeal #delicious #cucinaconmanu #recipe #recipes #ricetta #ricette #cooking #cucina #italiandish #italianrecipe #authentic
3 Pasta Salad Recipes | Chicken, Tuna & Spicy Pepper
#pastasalad #chickenpasta #tunapasta #recipe #newrecipe #pasta #chicken #pastarecipe #pastarecipes #pastapasta #tuna #capers #lemon #summer #summersalads #pastarecipes #pasta #pastarecipe #pastarecipes #pasta #pastarecipe #creamypasta #cheesepasta
The Mediterranean diet is famous worldwide so learn how to make pasta salad with these new recipes. In this video, discover 3 of my best pasta salad recipes, there's a tuna pasta salad, an Italian chicken pasta salad and a spicy pasta salad.
All of the recipes are easy, fresh, healthy, perfect for summer and inspired by the flavours of the Mediterranean. All of these pasta salad recipes are easy to make, they can be served cold and they are healthy.
RECIPES:
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Chicken Pasta Salad Ingredients
250g fusilli / rotini
4 x chicken thighs
2 teaspoons of each - dried oregano, cracked black pepper, salt
Extra virgin Olive oil 50ml / 3 tablespoons
2 x garlic cloves
Salt & pepper
225g / 1.5 cups cherry tomatoes
Olives
1/2 red onion
30g / 1/3 cup grated parmesan
A handful of rocket/spinach/green leaves
Lemon juice to taste
Roasted Pepper Pasta Salad Ingredients
250g pasta rigatoni
1 x red pepper
1 x yellow pepper
1 x orange pepper
1 x bunch basil
1 x garlic
2 teaspoons dried chilli flakes
50 ml olive oil
Salt
Parmesan to taste
Tuna Pasta Salad Ingredients
250g fusilli pasta
1 x tin of tuna (100g 3.5oz drained weight)
4 x heaped teaspoons of capers
100ml / 1/3 cup extra virgin olive oil
Zest of 1 lemon and the juice of half
1/2 cup of chopped parsley
1 tablespoon of picked thyme leaves thyme
1 x garlic clove
1 heaped teaspoon of dijon mustard
1 teaspoon of honey (or 1 teaspoon of sugar)