MIXED PEPPERS RECIPE RECIPES

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CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING



Chicken Stir-Fry With Mixed Peppers Recipe - NYT Cooking image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves 4

Number Of Ingredients 12

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

  • In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
  • Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
  • Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http//schema.org, Calories 305, UnsaturatedFatContent 10 grams, CarbohydrateContent 14 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 29 grams, SaturatedFatContent 3 grams, SodiumContent 232 milligrams, SugarContent 6 grams, TransFatContent 0 grams

STUFFED PEPPERS RECIPE | BBC GOOD FOOD



Stuffed peppers recipe | BBC Good Food image

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Provided by Cassie Best

Categories     Dinner, Main course

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

drizzle of oil
1 large onion , chopped
2 garlic cloves
500g beef mince
2 x 400g cans chopped tomatoes
a few oregano sprigs, leaves picked, or 1 tbsp dried
1 beef stock cube
2 tbsp tomato ketchup
4 peppers (mixed colours are nice)
100g grated mozzarella or cheddar
small bunch basil , leaves picked

Steps:

  • Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
  • Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
  • When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

Nutrition Facts : Calories 485 calories, FatContent 27 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 7 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.7 milligram of sodium

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MEDITERRANEAN STUFFED PEPPERS RECIPE | BBC GOOD FOOD
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day
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Total Time 40 minutes
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  • Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
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HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
    1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
    2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
    3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
    4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
    5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
    6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
    7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
    8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
See details


CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.


From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine asian
Calories 305 per serving
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
See details


STUFFED PEPPERS RECIPE | BBC GOOD FOOD
Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Italian
Calories 485 calories per serving
  • When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.
See details


MEDITERRANEAN STUFFED PEPPERS RECIPE | BBC GOOD FOOD
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Mediterranean
Calories 321 calories per serving
  • Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
See details


HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
    1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
    2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
    3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
    4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
    5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
    6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
    7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
    8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
See details


CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.


From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine asian
Calories 305 per serving
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
See details


STUFFED PEPPERS RECIPE | BBC GOOD FOOD
Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Italian
Calories 485 calories per serving
  • When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.
See details


MEDITERRANEAN STUFFED PEPPERS RECIPE | BBC GOOD FOOD
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Mediterranean
Calories 321 calories per serving
  • Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
See details


HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
    1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
    2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
    3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
    4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
    5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
    6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
    7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
    8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
See details


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CLASSIC STUFFED PEPPERS RECIPE WITH INSTANT WHITE RICE | MINUTE…
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From allrecipes.com
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