Red, yellow, green, long or round: what are we talking about? About peppers, of course! A very popular ingredient, used in many recipes: appetizers, quick or side dishes, sweet and sour, stuffed or sautéed with zucchini and eggplants, cooking peppers is always a good idea if you want to eat healthy without sacrificing taste. A summer vegetable, colorful and with a strong taste with which we can experiment and invent dishes that are beautiful to look at and good to eat, let’s see the 10 recipes that we have thought for you!
How to cook peppers with 10 unmissable recipes
Baked peppers rolls
A delicious and easy to prepare appetizer, the peppers stuffed with cooked ham and cheese are perfect to start a lunch full of taste with friends. Wash the peppers and place them on a casserole dish covered with a sheet of parchment paper. Cook for 30 minutes at 250 degrees taking care to turn them halfway through cooking. Take out the peppers and close them for 10 minutes in a plastic bag. Cut them in half, remove the white interior and the seeds. Meanwhile, the skin will have softened and will be easier to remove with your hands. Once peeled, divide each half of each pepper and place them on a cutting board. On each slice place a slice of cooked ham and a slice of cheese. Roll each slice with your hands, forming the rolls. Place them in a casserole dish, cover them with a handful of olives, capers, a drizzle of oil and a sprinkling of parsley. Bake for 20 minutes at 180 degrees.
Savoury plum-cake with peppers and olives
A simple savoury cake with a strong taste, an easy to prepare appetizer that will leave everyone speechless! Also excellent cold, the plum-cake with peppers and olives can become an excellent savoury snack for a picnic with friends. Wash the peppers, remove seeds and core and cut them into small pieces: sauté in a pan with extra virgin olive oil for a few minutes, season with some thyme leaves and set aside. Peel the olives and chop them coarsely. In a bowl, open the eggs, add the milk and oil and work with the whisk until the mixture is well blended. Sift the flour with the baking powder and add it to your mixture working with the whisk so as not to form lumps. Add the peppers, olives, grated Parmesan cheese and a pinch of salt and incorporate them into the mixture. Line a plum-cake mold with a sheet of parchment paper and pour the mixture over. Bake for 45 minutes at 180 degrees until the surface of the plum-cake is golden.
Penne with peppers
A delicious and fresh first course, excellent also to be enjoyed cold: the penne with peppers are very easy to make. Peel the onion, cut it finely and brown it in a pan with a drizzle of extra virgin olive oil, add a glass of water and let it simmer over a low heat. Clean the peppers, remove the seeds and the core and cut them into strips, add them to the onion and cook for 15 minutes. Add the tomato puree or the cherry tomatoes cut in 4, a few leaves of basil and cook. Boil the pasta, drain it al dente and toss in the pan with the sauce for 2 minutes.
Peppers cream is a tasty and nice dish, really easy to prepare. Clean the peppers, cut them into strips after removing the cores and all the internal seeds. In a pan, sauté a clove of garlic, add the peppers and the chopped tomatoes, season with salt and pepper and cook for 15 minutes, stirring with a wooden spoon. Once ready, pour your sauteed vegetables into the glass of the immersion blender and blend until you get your pepper cream with which you can season a delicious pasta dish or which you can enjoy with toasted croutons.
Chicken with peppers
An alternative and very easy to prepare second course, the chicken with peppers is a simple dish but rich in taste and colors! Clean the peppers, remove the stem and the inner seeds, then cut them into cubes. Cut the cooked ham into strips and brown it in a pan with oil and a clove of garlic that you will remove when it has started to brown. Add the chicken legs, brown them on all sides and blend with the white wine. When the alcohol has evaporated, add the peppers and the tomato sauce; season with salt and pepper and cook covered for 30 minutes on a low flame.
Peppers stuffed with rice
A delicious and easy-to-prepare second dish, peppers stuffed with rice are a great idea for those who want to experiment with new recipes. Prepare a vegetable broth bringing to the boil a liter of water with cherry tomatoes, carrots and a stalk of celery. In a pan, fry an onion finely chopped with a knob of butter, add the rice and toast for a few minutes. Gradually add the vegetable broth and cook the rice. Meanwhile, dice the cooked ham and the smoked cheese. Clean the peppers, gently remove the cap and empty them from the seeds, paying attention and do not break them. When the rice is ready pour it into a bowl, add the ham, the smoked cheese and the grated Parmesan cheese and mix. Line a casserole dish with a sheet of parchment paper, lay the peppers with the open side facing up, fill them with rice and close them with the caps. Drizzle with a little extra virgin olive oil and cook for 30 minutes in the oven at 180 degrees. After this time, cover the peppers with aluminum foil and continue cooking for another 10 minutes.
An inevitable classic, a perfect side dish for every occasion: the peppers in the pan are good and very easy to prepare! Wash the peppers, remove the seeds, the internal filaments, the stalk and cut them into strips. In a non-stick pan, sauté a clove of garlic in a generous amount of extra virgin olive oil: once browned, remove the garlic and pour the chopped peppers. Cook over medium heat for 20 minutes, stirring occasionally. Add the pitted black olives, the desalted capers and a pinch of salt. Continue cooking without the lid for a further 10 minutes and serve!
Omelette with tomatoes and peppers
The omelette with tomatoes and peppers is an excellent vegetarian variant of the classic ham and cheese omelette, easy and quick to prepare. Fry a finely chopped onion in a non-stick pan, add the chopped tomatoes and the peppers cut into thin strips: season with salt and pepper and cook for 10 minutes until the vegetables are soft. Open the eggs in a bowl, add grated Parmesan cheese, salt and pepper and beat them with a fork. Melt a knob of butter in a pan, add a ladle of beaten egg and cook for a few minutes, add the sautéed vegetables, close the omelette and cook.
Chicken strips with peppers
Chicken strips with peppers are a quick and easy second course, good both hot and cold, perfect for a quick dinner. Clean the peppers, remove the internal seeds and the core and cut them into strips. In a pan, fry a clove of garlic, when it is golden brown remove it and pour the peppers in the pan, add the white wine and cook for 5/10 minutes until the peppers are soft. Cut the chicken breast into strips, add them to the peppers: season with salt and pepper and cook for 20 minutes on a low flame, stirring occasionally. When the chicken is well browned and the peppers are soft, serve!
Peppers stuffed with meat
A second course rich in taste, balanced and easy to prepare: peppers stuffed with meat can be an excellent single dish thanks to the minced beef, combined with stale bread and eggs. Clean the peppers and cut them in half lengthwise, remove the internal seeds and set them aside. Put the bread to soak in a bowl together with two glasses of milk or water: after a few minutes squeeze it. In a bowl, combine the minced beef, softened bread, Parmesan cheese, an egg, chopped parsley, salt and pepper and mix with your hands until a homogeneous mixture is obtained. Lightly grease the peppers, place them on a casserole dish covered with a sheet of parchment paper and stuff them with the filling. Cover with a sprinkling of breadcrumbs and Parmesan cheese and bake for 45 minutes at 180 degrees.