Bonnies Roasted Piggy Peppers Recipes

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BONNIE'S ROASTED PIGGY PEPPERS



BONNIE'S ROASTED PIGGY PEPPERS image

A terrific appetizer made from the end of the season banana peppers and stuffed with a delicious cream cheese filling and hot Italian sausage and then roasted in the oven. Serve plain or topped with tomato salsa. Be sure to make extra because they won't last long! Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Other Appetizers

Number Of Ingredients 11

3 links johnson's hot italian sausage
12 small banana peppers
1 cup cream cheese
1/2 cup parmesan cheese grated
1/4 teaspoon worcestershire sauce
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
about 1/2 cup mozzarella grated cheese to sprinkle on top
tostitos mild salsa to garnish top

Steps:

  • EQUIPMENT I used a Copper Chef skillet to roast the peppers. Use a small pan with one inch of water to put in the bottom of the oven to create moisture while the peppers roast.
  • OVEN Grease the skillet or baking pan. Set the oven to 350 degrees. Roast the peppers for 30 to 35 minutes until peppers are done. Don't forget the pan with about one inch of water that goes in the bottom of the oven.
  • COOK LINKS Slit the links with a sharp knife and remove the casing. Crumble the pork into a medium size skillet and cook until light brown. Drain well. Set aside.
  • PREPARE PEPPERS Take a damp paper towel and wipe the peppers. Don't remove the stems. Don't wet the peppers. Keep them dry. Slit the pepper from stem to just before you reach the end of the tip. I use an ice tea spoon to scrape out the seeds and membrane of the peppers.
  • MAKE CHEESE FILLING In a small bowl, add the 1 cup of cream cheese, 1/2 cup Parmesan cheese, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1 tablespoon parsley, and 1/2 teaspoon each of salt and pepper. Mix well with a fork.
  • STUFF WITH CHEESE Using an ice tea spoon, put 1 heaping spoonful of cheese filling in the bottom of each pepper and smooth it with the back of the spoon.
  • STUFF WITH SAUSAGE Fill the pepper with the cooked sausage as much as it will hold. Sprinkle about a teaspoon of Mozzarella cheese on top before roasting.
  • ROAST IT! Put the peppers in the prepared baking pan and roast the peppers in a preheated oven for 30 to 35 minutes until lightly brown..
  • SERVE Serve hot with a small spatula. The peppers can be eaten plain or topped with a heaping teaspoon of Tostitos mild salsa. Both are equally good.
  • Or you can serve half plain and half with salsa. Enjoy!

20 BEST ROASTED RED PEPPER RECIPE COLLECTION



20 Best Roasted Red Pepper Recipe Collection image

Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Roasted Red Peppers
Easy Roasted Red Pepper Hummus
Red Pepper Sangrita Margarita
Roasted Red Pepper Lasagna
Feta and Roasted Red Pepper Dip
Tuna with Red Pepper Sauce
Manchego and Roasted Pepper Stuffed Mushrooms
Baked Chicken Casserole with Basil and Roasted Peppers
Roasted Red Pepper Artichoke Dip
Roasted Sweet Peppers with Olive Tapenade and Mascarpone
Roasted Red Pepper Sandwiches with Mozzarella and Pesto
Roasted Red Pepper Pasta
Marinated Roasted Red Bell Peppers
Air Fryer Roasted Red Peppers
Roasted Red Pepper Soup
Red Pepper Fettuccine with Shrimp
Spanish Roasted Red Pepper Salad
Chunky Gazpacho with Roasted Red Peppers
Roasted Pepper Salad with Feta, Pine Nuts, and Basil
Mediterranean Chicken with Roasted Red Pepper Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

ROAST PIG



Roast Pig image

You know what my definition of torture is? Having a secret taste for pork and being in the car with my kosher Jewish father while he drives by a porchetta stand, selling hunks of absolutely delicious, rosemary-sage-and-garlic-infused roasted pig, usually in panini. Porchetta sandwiches are to soccer matches in Italy what tailgate party hamburgers and concession hot dogs are to football games in America. Porchetta is a true religion in Italy, but it's also a symbol of liberation to me, two times over-first, when I got my own motorbike and could go straight to the stadium porchetta truck, and second, when I mastered a recipe for it. Pork butt (aka shoulder) will make for a delicious porchetta-style roast, with plenty left over for sandwiches the next day. Just make sure you get it with the fat. You want that flavor! Oven-Roasted Potatoes are a perfect accompaniment (link below).

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 10 to 12

Number Of Ingredients 18

3 tablespoons roughly chopped fresh sage leaves
2 tablespoons roughly chopped fresh rosemary
2 heads garlic, halved horizontally, plus 5 garlic cloves
1/2 tablespoon fennel seeds, lightly crushed
3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 tablespoon kosher salt, plus more for seasoning
2 teaspoons freshly ground black pepper, plus more for seasoning
1 (6 1/2-pound) boneless pork butt (pork shoulder)
2 baby potatoes, halved
1 cup dry white wine
Oven Roasted Potatoes, for serving
6 Yukon Gold potatoes, cut into 3/4-inch cubes
4 carrots, halved lengthwise and cut into chunks
5 garlic cloves
1 handful fresh rosemary sprigs
1 handful sage leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F.
  • In a food processor, combine the sage, rosemary, the 5 garlic cloves, fennel seeds, olive oil, and salt and pepper and blend until a paste forms. (You can also mash these ingredients together with a mortar and pestle.)
  • Using a sharp knife, butterfly the pork butt, so it opens up like a book. (You can also have your butcher do this for you.) Rub the inside cut of the meat with the paste. Using kitchen twine, tie the butterflied pork back together to make a compact shape.
  • Place the halved garlic heads and potatoes, cut-sides down, on the bottom of a roasting pan to create a bed for the pork butt so it doesn't sit directly on the surface of the pan. Place the pork fat-side up on the bed of garlic and potatoes, drizzle lightly with olive oil, and season with salt and pepper to taste.
  • Place the pan in the oven and bake for 5 hours, or until the skin is browned and the meat is extremely tender; pour the wine over the pork after the first 30 minutes of roasting and baste the meat with the collected pan juices every 40 minutes.
  • Remove from the oven and let rest for 20 minutes. Remove the twine before cutting the pork into 12-inch-thick slices.
  • IMPORTANTE! After slow-roasting the pork, the garlic should be soft. Spread it on bread for an appetizer. Serve with Oven-Roasted Potatoes. The potatoes make for a nice cook's treat-snack on them while you're waiting for the pork to rest.
  • Preheat the oven to 400 degrees F.
  • On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
  • Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
  • IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.

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