Tag Archives: peppers

Shrimp with Linguica

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This was super tasty!

Ingredients:

1 lb. shrimp

3/4 t. paprika

3/4 t. cumin

1/2 t. garlic powder

1 linguica link, cut into thin slices

1 pepper, sliced

Juice of 1/2 lemon

Chopped jalapenos, if desired

1/2 red onion, thinly sliced

Fresh parsley for garnish

Naan bread for serving

Directions:

Pat shrimp dry. Season with salt, pepper, paprika, cumin, and garlic powder. Make sure shrimp is well seasoned.

Heat a large pan. Add the linguica and brown both sides. Remove and set aside.

In the same skillet, add some olive oil. Add the peppers and sauté until cooked. Remove and set aside.

In the same skillet, add more olive oil. Add the shrimp and cook until almost done. Return the linguica and peppers to the pan. Add the jajapenos if using. Toss to combine and cook another 3 minutes or so.

Transfer the contents to a serving bowl. Squeeze the lemon juice and add the red onions and fresh parsley.

Serve with naan bread.

 

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Taco Stuffed Peppers

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So good…and healthy!

Ingredients:

4 bell peppers

1 lb. ground beef

1/2 c. chopped onion

Taco seasoning

1 c. pico de gallo

2 tomatoes, chopped

1 c. shredded Mexican cheese

Toppings:

Avocado

Chopped cilantro leaves

Lime wedges

Directions:

Preheat the oven to 350.

Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.

In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.

Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.

Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.

Enchilada Bake (No Tortillas)

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This was good as a dip – I used Pita chips…very multicultural!

Ingredients:

1 rotisserie chicken, diced

2 large bell peppers, diced

1 large onion, diced

1 jar Enchilada Sauce

2 c. grated mixican cheese

1/4 c. chopped green onions

Directions:

Preheat the oven to 350.

Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.

Layer the bottom of a casserole dish with the chicken.

Top with the cooked peppers and onions.

Pour enchilada sauce on top.

Top with cheese and green onions.

Cover with foil and bake for 20 minutes.

Serve.

Chorizo & Bell Pepper Tacos

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Ingredients:

8 oz. ground pork

2 oz. Mexican chorizo, sliced

3 c. sliced onions

2 c. sliced peppers

1/2 t. cumin

1/2 t. chili powder

Tortillas

Toppings:

Avocado

Red onions

Queso fresco

Cilantro

Lime

Directions:

Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.

In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.

Serve in a tortilla and top with the various toppings.

 

Chicken Cacciatore

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cacci14top[1]This was excellent and would be great to cook in the pizza oven, too.
Ingredients
  • 2 chicken drumsticks and 2 chicken thighs, with bones and skinned
  • 8oz. mixed mushrooms, like crimini and shiitake
  • Dried porcini mushrooms, soaked and softened in water (reserve water)
  • 1 onion, diced medium
  • 1 small yellow and red pepper, diced medium
  • 2 small carrots, peeled and sliced
  • 5 garlic cloves, shaved
  • pitted kalamata olives, a large handful
  • 1 cup porcini mushroom water
  • 1 cup white wine
  • 1 cup marinara sauce
  • 2 Roma tomatoes, chopped
  • Assorted herbs, parsley, basil, oregano and thyme
  • Olive oil
  • Salt and pepper
Instructions
  1. Season chicken with salt, pepper and sprinkled oregano.
  2. Heat a heavy cast iron skillet, drizzled with olive oil.
  3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown other side for a few minutes. Remove chicken and set aside.
  4. Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
  5. Add wine and let it reduce.
  6. Add mushroom water and marinara sauce.
  7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  8. Place the chicken back into the pan and sink into the juices.
  9. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
  10. Garnish with fresh parsley.
  11. Serve with cooked pasta, polenta or warm crusty bread.

Pork Cacciatore

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This was pretty good – and a different take on Cacciatore using pork instead.

5 Weight Watcher Freestyle Points (4 servings)

Ingredients:

12 oz. pork tenderloin, cut into chunks

3 small Yukon gold potatoes, peeled and cut into chunks

1 medium onion, thinly sliced

1 bell pepper, cut into chunks

8 oz. cremini mushrooms, sliced or quartered

1 c. marinara sauce

Rosemary to taste

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Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.

Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.

Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).

Chicken Saute with Peppers & Goat Cheese

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This was unusual but very tasty.

This is 3 Weight Watcher Freestyle Points (4 servings)

Ingredients:

1 1/2 T. flour

12 oz. boneless skinless chicken breasts, cut into chunks

2 t. olive oil, divided

2 peppers, cut into strips

1 medium onion, thinly sliced

2 cloves garlic, minced

1 c. marinara sauce

1/4 c. water

Sliced fresh basil

4 T. Feta cheese, in chunks

Directions:

In a zip loc bag, mix together the chicken, flour, salt and pepper.

Heat 1 t. oil in a pan. Add the chicken and cook until lightly browned and cooked through. Remove from heat.

In same pan, add 1 t. oil. Add peppers and onions and toss to coat. Cover and cook, stirring occasionally, until tender and lightly browned (about 12 min).

Add garlic and sauté for a few seconds. Stir in tomato sauce and water. Bring to a simmer.

Return chicken to pan. Heat through. Remove from heat and add basil. Mix to combine. Sprinkle feta cheese on top before serving.

Serve over rice. 1/4 c. of Basmati Rice is 5 Weight Watchers Freestyle points