Sweet Italian Frying Pepper Question

11 years ago

Hi. I have an abundance of Cubanelle, Golden Marconi, Biscayne, Carmen and a few others whose names escape me right now. Does anyone have any ideas of what to do with them other than using on Philly Cheese style sandwiches? I wish my zucchini would produce like these peppers, but so far not so much. Any ideas would be greatly appreciated. thanks, Mary

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Comments (6)

lindac
11 years ago
Pepper jelly?...How about a pasta sauce? Fry up the peppers with some onions and garlic in good olive oil....put on top of some pasta, add some fresh grated Parm....voila!! dinner!
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seagrass_gw Cape Cod
11 years ago
Cut sweet or hot Italian sausage links into large chunks, same with your peppers, sweet onions and russet potatoes. Toss with a bit of olive oil and roast in a 375 oven, stirring after each 30 minutes, until cooked through. Great served with a side of spaghetti and marinara sauce with parm cheese. Leftover sausages and vegetables make a great frittata served with warmed leftover marinara sauce. I always make more so I have leftovers.

Slice peppers and onions, fry and use with grilled Italian sausages (we like them on flat pita bread with designer mustards). Use the same rolled in flour tortillas with chicken or beef for fajitas. I froze leftover cooked peppers/onions after a Memorial Day party and they've been a great timesaver out of the freezer for this.

seagrass
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seagrass_gw Cape Cod
11 years ago
Cut sweet or hot Italian sausage links into large chunks, same with your peppers, sweet onions and russet potatoes. Toss with a bit of olive oil and roast in a 375 oven, stirring after each 30 minutes, until cooked through. Great served with a side of spaghetti and marinara sauce with parm cheese. Leftover sausages and vegetables make a great frittata served with warmed leftover marinara sauce. I always make more so I have leftovers.

Slice peppers and onions, fry and use with grilled Italian sausages (we like them on flat pita bread with designer mustards). Use the same rolled in flour tortillas with chicken or beef for fajitas. I froze leftover cooked peppers/onions after a Memorial Day party and they've been a great timesaver out of the freezer for this.

seagrass
0
lindac
11 years ago
Or...put those sausage chunks and the peppers and onions into a split loaf of Italian bread.....drizzle with EVOO...sprinkle on some fresh basil....cut into chunks and serve!
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User
11 years ago

Home Cookin Chapter: Recipes From Thibeault's Table

Roasted Peppers And Italian Sausage Antipasti
=============================================
Red pepper
Green peppers
Yellow peppers
4 Italian Sausage (hot or sweet)
Kalamata olives
Olive oil
Garlic
Hot red pepper flakes (Optional)
Regianno Parmesan Cheese

Good Italian Bread or pita bread cut into wedges.

Roast peppers, peel and cut into 1/2 inch to 1 inch strips.

Grill Italian sausages.

Mix olive oil with finely minced garlic (add red pepper flakes if using).

Place roasted peppers strips decoratively on a nice platter.

Slice sausages on the diagonal and place between the pepper strips.

Decorate with olives.

Drizzle olive oil and garlic over everything and shave some parmesan cheese over top.

Serve as an appetizer with bread and a good Italian Red Wine.
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User
11 years ago
How about stuffed peppers? Served over pasta with meatballs.

Home Cookin Chapter: Recipes From Thibeault's Table

Meat Stuffed Peppers
====================
Edited from Lidia's Stuffed Pepper recipe.

Meat Stuffed Peppers

1/3 cup rice
Salt
cubanella, banana peppers, Hungarian sweet peppers, etc...
3 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 pound ground meat (pork/beef/veal)
1 egg
1/3 cup grated Parmigiano-Reggiano cheese
1/2 cup fresh bread crumbs
3 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
2 cloves of garlic
1/4 cup chicken broth

Tomato sauce

Olive oil
Garlic,
Onions
Canned tomatoes
Red pepper flakes
Fresh basil

Prepare the Tomato Sauce.

Cook rice until almost tender. Drain and cool to room temperature.
While the rice is cooking, preheat the oven to 400Ã¯Â¿Â½ F, prepare the peppers and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onions and cook, stirring, until wilted, about 4 minutes.

Put the onions, garlic, parsley, fresh oregano and chicken broth in small food processor. Process. Add the cheese, bread crumbs, parmesan cheese and onion mixture to the meat. Mix well. Mix in the egg and season with salt and pepper. Fry a small piece to check for seasoning.

Stuff the peppers and use the extra meat to make meatballs.

Saute the peppers to lightly brown. Place the peppers in a casserole dish and cover with some of the tomato sauce. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove and let stand 10 minutes before serving.
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