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Showing results for tags 'peppers'.
Found 12 results
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Gluten-Free Picadillo Stuffed Poblano Peppers
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 04/23/2024 - Picadillo is a Mexican-style hearty beef mixture that is easy to make, and sure to please most eaters. Picadillo is loaded with potatoes, carrots, and a roasted tomato-jalapeño sauce. You can serve it up in a number of ways, but stuffing it into some roasted Poblanos is our favorite way to go. The peppers also look gorgeous when laid out for presentation. Enjoy! Ingredients: 1 lb. ground beef 1 potato 1 carrot ¼ medium onion 2 garlic cloves 2 teaspoons chili powder (optional) 1 teaspoon cumin 1 teaspoon salt (plus more to taste) freshly cracked black pepper 1 cup stock (or water) For the tomato-jalapeno mixture: 5-6 plum tomatoes ½ medium onion 1 jalapeño (or more fas desired) 2 garlic cloves For serving: 6-8 Poblano chili peppers cheese - Queso Fresco freshly chopped cilantro squeeze of lime Directions: Rinse the tomatoes and cut out the stems, then roast them in a 400F oven for 20-30 minutes. Dice potatoes and carrots into bite size cubes, and set aside. Finely chop ¼ onion and sauté it in some olive oil over medium heat. Once the onion has softened you can add 2 minced garlic cloves and sauté briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is browned, stirring regularly. Drain off any fat, as desired. Add the potato and carrot to the pan. Let them sauté briefly as you gather the additional ingredients. Build the Tomato-Jalapeno mixture by adding the roasted tomatoes to a blender or food processor along with ½ onion, 2 garlic cloves and 1 or more jalapeños, as desired. Combine well and add this Tomato-Jalapeno mixture to the beef along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). Add 2 teaspoons of pure chili powder, as desired. Combine well and simmer covered over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through. Be sure to take a final taste for seasoning as salt can make a big difference in this dish. Add salt and a pinch of cumin as desired. Once the beef starts its final simmer you can start working on the Poblanos. Cut the Poblanos in half lengthwise and remove the seeds. For a fancier version you can carve out the top third of the Poblano so that it has raised edges, boat style, and then remove the seeds. Place the Poblanos on a baking sheet and roast them in the oven (400F) for 20 minutes or so. Once the Poblanos are roasted you can fill them with the Picadillo beef mixture. Serve hot or warm as needed. Top with your choice of garnish, including Queso Fresco, finely chopped cilantro, and a squeeze of lime. Store leftover Picadillo in the fridge where it will keep for a few days. -
Celiac.com 12/23/2020 - No, this soup is not actually stuffed with rainbows, but if you love the taste of stuffed bell peppers, then you'll love this splashy bell pepper soup that uses the colors of fall to deliver great gluten-free soup version of this classic American dish. Ingredients: 1 cup uncooked long grain white rice + 2 cups water 2 cups water 2 cups beef broth 1 10-ounce can tomato sauce 1 pound lean ground beef ¼ pound hot Italian pork sausage, casing removed 3 cups chopped red, yellow, orange and green peppers 1/2 large onion, diced. 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping 1 (10 ounce) can diced tomatoes ¼ cup chopped fresh Italian parsley 4 cloves garlic, minced 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 pinch ground cayenne pepper 1 tablespoon balsamic vinegar 1 tablespoon packed brown sugar ¼ teaspoon crushed red pepper flakes Chopped fresh parsley, optional Directions: Cook rice according to instructions. In a Dutch oven or stock pot over medium heat, add one tablespoon cooking oil. Add diced onions and cook until soft, about 2 minutes. Stir in beef and pork, and cook until no longer pink, breaking until crumbled. Drain away excess fat from pot. Stir all remaining ingredients, except parsley and cheese; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 20-30 minutes. Add cooked rice; simmer, uncovered, 5 minutes longer. Stir in Parmesan. Top with chopped fresh parsley and grated parmesan cheese, as desired, and serve. -
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Celiac.com 07/05/2016 - This is hands down one of the easiest and most loved weekend recipes I whip up. Healthy, protein packed, sugar-free, gluten-free, paleo and satisfying. When I have the entire family over they always request this easy sausage and peppers recipe. It works for brunch, lunch or even dinner. I must warn you though, this will go fast. Make plenty of extra so you have leftovers as this gluten-free recipe is delicious heated back up. If I have everyone over for brunch I will usually make a homemade frittata to go with this or some sweet potato breakfast potatoes. Even my two Maltese pups go crazy over the aroma that emanates from my kitchen. They are always predictably there under my feet just in case "something" happens to drop. You can make this ahead of time, then heat it up in an oven safe dish too so you are not so rushed on the day of your get together. Enjoy! Ingredients: 1 orange pepper 2 yellow peppers 2-3 packages of sausages (12-18 ounce packages) 2-4 tablespoons Olive oil Note: Green peppers are okay to use as well. Directions: Slice sausage 2-3 inches in thickness, diagonal cut is fine. Clean and then cut the peppers. Cut into 1-2 inch pieces. Heat large skillet with olive oil. Add sausage 2 cups at a time so as not to crowd. Stir now and then until they appear a tad bit charred. Add more oil only as necessary. Remove and do this with all of the sausage. Set all aside on paper towels to drain and pat with paper towel lightly. Add peppers to the same oil until they start to soften. Place all in a large, heat-proof skillet. Cover with tin foil. Place in oven for 30 minutes. Remove and serve. Enjoy! NOTE: can be served as a protein side to main dish; excellent for BBQ type meals and sit-down dinners. NOTE: Can be prepared days in advance. If so, place in fridge covered. Remove about 5 hours before eating time. Place in preheated oven at 350F for 40 minutes.
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While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant. Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork. Ingredients: 1 3-pound boneless pork loin 5 ounces thin prosciutto slices, about 10 1 medium lemon, sliced very thinly 1 pound asparagus, trimmed 1 red bell pepper, julienned 1 orange bell pepper, julienned ¼ cup chopped chives ¼ cup chopped tarragon 1 cup Pinot Grigio ¼ cup olive oil 1 ½ teaspoons dried oregano 2 teaspoons salt, divided 4 teaspoons pepper, divided 1 ½ tablespoons butter 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons fresh lemon juice, divided Kitchen twine Directions: Preheat oven to 450° F Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle with chives and tarragon. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.
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Slow Cook Peppers Stuffed with Sausage, Potato and Onion (Gluten-Free)
Jefferson Adams posted an article in Italian
Celiac.com 03/15/2016 - This recipe stuffs potato and savory Italian sausage into fresh bell peppers, and serves them in a bed of crushed tomatoes. The result is a cascade of flavors that are unleashed with each delightful bite. Ingredients: 1 pound sweet, gluten-free Italian sausage 1 can crushed tomatoes 1 teaspoon dried oregano 4 large red bell peppers 1 small onion 1 small potato 1 cup fresh Italian flat-leaf parsley ¼ teaspoon crushed red pepper (optional) Kosher salt and pepper Directions: In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and ¼ tsp each salt and pepper. If the peppers do not sit upright, slice a very thin piece off the bottom. Chop the piece finely and place in a large bowl. Add the onion, potato, parsley and any crushed red pepper to the bowl and toss to combine. Add the sausage, and mix it all together. Use a knife at a slight angle to cut the tops off the peppers. Discard any seeds. Spoon the sausage mixture (about 1 cup each) into the peppers. Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to bowls, letting any extra liquid drain into the sauce. Stir the sauce and serve with the peppers. Tip: I like to prepare the pepper the night before, stick them in the fridge and pop them in the slow-cooker on low heat in the morning, so they’re done when I get home. -
Roasted Shrimp Scampi with Cherry Peppers (Gluten-Free)
Jefferson Adams posted an article in Italian
Celiac.com 02/18/2016 - Want a tasty, nutritious gluten-free dish that's easy to make, quick to cook and sure to please? This delicious shrimp scampi is ready in a flash, and will put smiles on the faces of your hungry eaters. Ingredients: 8 ounces gluten-free linguine or other pasta 1½ pounds shrimp, cleaned and deveined 2 tablespoons olive oil 6 cloves garlic, sliced ½ cup roughly chopped fresh flat-leaf parsley ½ cup small sweet red cherry peppers ⅓ cup dry white wine ½ cup fresh grated Parmesan cheese, as desired kosher salt black pepper, to taste Directions: Heat oven to 425F. Cook the gluten-free pasta al dente. Meanwhile, in a large baking dish, toss the shrimp, oil, garlic, parsley, cherry peppers, wine, ½ teaspoon salt and ¼ teaspoon pepper. Roast about 12-15 minutes, until the shrimp are opaque throughout. Serve over gluten-free pasta, or over rice. Top with Parmesan cheese. -
Celiac.com 10/22/2015 - Quinoa is one of those gluten-free grains that are packed with nutrients and fiber. But quinoa on its own can be a bit dull. This recipe features quinoa blended with garlic, onion, cumin, diced tomatoes spinach and beans, and stuffed into red bell peppers and roasted for a flavor-packed gluten-free vegetarian delight. Ingredients: 16 ounces diced tomatoes, drained, with juice reserved 1 cup chicken broth 3/4 cup quinoa 3 red bell peppers, sliced lengthwise 14 ounces canned black beans, rinsed and drained 6 ounces fresh spinach, or more to taste 1 tablespoon olive oil 1 onion, finely chopped 3 cloves minced garlic 1 teaspoon ground cumin 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ carrot, grated ½ cup shredded Mexican cheese blend Directions: Heat oven to 375 degrees F. Arrange bell peppers in greased baking dish. Roast peppers until tender, about 30 minutes. Heat olive oil in a skillet over medium heat. Add onion and stir until soft and clear. Add garlic, cumin, salt, and black pepper to onion; cook and stir about a minute, until fragrant. Add tomatoes, chicken broth, quinoa, and carrot into onion mixture. Cook about 10-12 minutes until quinoa is tender. Stir black beans and spinach into quinoa mixture. Add extra tomato juice if quinoa mixture is too dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend. Bake in the oven until cheese is melted, about 15 minutes. Serve hot.
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Baby Bok Choy with Colorful Bell Peppers (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 10/20/2015 - Make a delicious, nutritious, colorful addition to any dinner with this delightful dish that happens to be both gluten-free and vegetarian. Red, orange, and yellow bell peppers are paired with baby bok choy and green onions in a dash of sesame oil. Ingredients: 1 tablespoon canola or coconut oil 1 tablespoon sesame oil 3 large bell peppers, assorted colors, sliced, seeds and pod discarded 4 green onions, chopped, including greens 1 pound baby bok choy, trimmed, rinsed, and torn into smaller pieces ¼ cup roasted pine nuts as garnish Directions: Heat a tablespoon each of the coconut oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers and green onion, and cook, stirring occasionally, until lightly browned. Be sure not to burn the onions! Lower the heat and toss in the bok choy. Stir so the bok choy is evenly coated with oil. Cook it just until the bok choy wilts. The thicker, whiter ends of the bok choy will stay crunchy. Serve over rice, or as a side dish to your entree of choice. Garnish with roasted pine nuts. -
Celiac.com 08/27/2015 - Here's a great twist on standard vegetable stir-fry that will elicit smiles around the dinner table. Serve it with steamed jasmine or white rice, or with our Really Good Chinese-style Fried Rice. Ingredients: 1 pound shrimp, cleaned and deveined 1 garlic clove ½ red bell pepper, deseeded and sliced into small wedges ½ green bell pepper, de-seeded and sliced into small wedges ⅓-½ cup sweet chili sauce ⅓ cup cashews, halved 2 tablespoons olive oil ½ teaspoon sesame oil fresh cilantro sprigs, as garnish 2 limes, cut to wedges, as garnish Directions: In a large, wide skillet warm the olive oil over moderate heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add sesame oil and peppers and sauté about 1 minute or so. Add the shrimp and sauté about 3-5 minutes until shrimp are pink and cooked though. Remove from the pan. Drain away any liquid in pan. Add the sweet chili sauce. Cook until warmed through. Add more chili sauce, as desired. Top with some cashews, cilantro and fresh lime wedges to taste. Serve with rice.
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Grilled Stuffed Baby Bell Peppers (Gluten-Free)
Jefferson Adams posted an article in American & British
What's this? I can stuff baby bell peppers and throw them on the grill and call it dinner? Please, tell me more… Yes, this rather obvious shift from traditional stuffed peppers took me by surprise. That said, here's a quick and easy way to enjoy stuffed bell pepper with minimal fuss and without heating up the house. Serve these with rice for a full meal. Red Baby Bell Peppers Ingredients: 10-12 baby red bell peppers 1½ pounds ground pork ¾ cup fresh sweet basil, finely chopped ⅓ cup fresh oregano, finely chopped ⅓ cup fresh thyme, finely chopped 1 sweet onion, minced 1 shallot, minced 3 tablespoons sweet white wine or vermouth Directions: Mix pork and other ingredients in a large bowl. Pack into hollowed red baby bell peppers, skewer and brush with olive oil. Grill, then add salt and baste with lemon juice. -
Recently, I had the pleasure of eating at a friend's house. He made a version of this dish, and a I was so impressed, I took notes. This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice. Ingredients: 2 tablespoons unsalted butter 1 pound skinless, boneless chicken breasts, cut into chunks ½ pound sweet Italian sausage, cut into chunks ½ pound hot Italian sausage, cut into chunks 1 tablespoon potato flour 1 medium onion, chopped 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 3 cloves garlic, chopped ½ cup red wine ¾ cup gluten-free chicken broth ⅓ cup Parmesan or Romano cheese, grated (optional) ¼ cup chopped Italian parsley Kosher salt and freshly ground pepper 2 pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar Directions: Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook sausage until it is golden brown, and set aside. Season the chicken with salt and pepper, then dredge with potato flour. Add another tablespoon of butter to the pan, toss in the dredged chicken, and cook about 3 minutes, until browned, but not cooked all the way through. Add the onion, peppers, garlic, ½ teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, bring to a boil, and cook about a minute, until it is reduced a bit. Add the broth and bring to a simmer. Cover and cook about 5 minutes, until the sausage and chicken are cooked through. Move the chicken, sausage and vegetables to a large plate of serving dish. Bring the heat to high and stir in the parsley and cherry peppers and the liquid into the pan. Boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce and cherry pepper mixture over the chicken, sausage and vegetables. Serve over rice and top with parmesan cheese as desired.
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