Best Piquant Bell Peppers Recipes

Cream Cheese & Ricotta Stuffed Piquante Peppers image

Provided by Erren Hart

Time 25m

Number Of Ingredients 6

25-30 jarred Piquante peppers
4 oz soft cream cheese (room temperature)
2 oz Ricotta cheese
1-2 tablespoons the oil from the jarred peppers
salt and pepper (to taste)
chopped basil

Steps:

In a bowl, combine cream cheese and Ricotta cheese, stirring until evenly incorporated.
Add the oil from the jarred peppers as needed, 1 tablespoon at a time, to thin out filling if necessary. (The filling should be the consistency of whipped cream cheese).
Season to taste with salt and pepper.
Fill each Piquante with about 1/2 teaspoon of filling (depending on the size of the pepper).
If needed, with clean hands, press the filling into the pepper with your fingers.
Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
Sprinkle with chopped basil before serving.

Nutrition Facts : Calories 31 kcal, Carbohydrate 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 71 mg, ServingSize 1 serving

Peppadews (Piquanté Peppers): the Pickling Recipe image

Provided by Zurie

Categories Vegetable

Time 1h

Yield 2 bottles

Number Of Ingredients 11

500 -750 g piquante bell peppers (peppadews, red-ripe)
60 g coarse salt (koshering salt)
600 ml water
375 ml vinegar (white grape vinegar preferred, not spirit vinegar)
300 ml sugar, white, granulated
250 ml water
4 pieces ginger, fresh, peeled
4 garlic cloves, peeled, whole
10 ml peppercorns (we like the mixed peppercorns)
4 bay leaves
2 small hot peppers (hot chillis, only remove stem, and keep whole)

Steps:

DO wear surgical gloves (from any pharmacy), as the seeds start stinging the hands after a while!
Do the 1st Step the night before. Believe me, you'll find it is necessary!
Cut off the stem side of the peppadews, and carefully scrape out the seeds with a small teaspoon. Rinse. Try to remove all seeds.
Let the salt dissolve in the water. Then add the prepared peppadews. Make sure they're all in the brine by putting a plate or similar on top. Leave overnight at room temperature.
Next day, using squeaky clean bottles and caps, put on a firm tin and into a cold oven. Heat oven to between 160 - 170 deg Celsius
Now rinse the brine off the peppadews, rinse briefly with cold water, and leave in a colander to drain.
Measure out into a large pot all the ingredients given in Step 2 (except the little green chillies), and stir well over low heat until ALL the sugar has dissolved. Then bring to a rolling, foamy boil.
Add peppadews and chillis and boil them for only about 1 minute.
Take hot bottles from the oven (be careful). First fill the bottles with peppadews, and then fill to about 1 1/2 cm from the top with the boiling liquid.
Carefully wipe bottles round the top, and screw on the tops.
(My sister and I used bottles with metal tops, the kind in which some pasta sauces are sold. The bottles should pop softly as they seal. If any do not seal, keep to use first).
If sealed, will keep indefinitely.

Piquant Bell Peppers image

Provided by Shelley Wiseman

Yield Makes 8 servings

Number Of Ingredients 4

3 pounds (about 7) bell peppers, a combination of red, yellow and/or orange
1/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons sugar

Steps:

Cut peppers lengthwise into 1/2 inch thick strips.
Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.