Today we are going to talk about heat. Pepper plants tend to do very well with a lot of yield. Like other high yield veggies you may be wondering what to do with peppers beyond sauces and salsas. Today we'll look at unique recipes to take your peppers to the next level.
Heat is good for the body. Here are the benefits of hot peppers:
Benefits the Digestive Tract
Promotes a Healthy Heart
Relieves Joint Pain
Reduces Cancer Risk
Fights the Flu, Colds and Fungal Infections
https://pepperhead.com › health-benefits-eating-peppers
Here are some recipes for you to try.
10 MINUTE PICKLED PEPPERS
There is no need to buy pickled peppers. Make your own in 10 minutes!
1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers thinly sliced
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
PIZZA STUFFED PEPPERS
Here's a new twist on stuffed peppers. You can use hot peppers or bell peppers for this recipe.
4 poblano peppers
1 tbsp coconut oil
1 small onion chopped
4 garlic cloves minced
1/2 lb ground beef
2 cups cauliflower rice about 1/2 head of cauliflower
1/2 tsp sea salt
1/4 tsp ground black pepper
1 cup marinara or pizza sauce sugar free
1 tsp dried oregano
Optional: 2 oz chopped pepperoni*, plus more for topping omit for sugar detox
Optional: Your favorite shredded cheese
Chopped basil leaves, red pepper flakes, garlic powder, and/or your favorite topping for garnish
Preheat oven to 375 degrees F, and grease a baking dish just big enough to fit the 4 bell peppers standing upright.
Slice off the tops of the poblano peppers and scrape out the seeds and membranes.
Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 10 minutes.
Transfer the bell peppers to the baking dish, standing them upright.
Heat coconut oil in a large skillet over medium high heat.
Add onion and garlic and cook stirring for 3 minutes.
Add ground beef, cauliflower rice, sea salt, and ground pepper. Cook stirring until the beef is browned and the cauliflower rice is soft and cooked through, about 5-7 minutes.
Add marinara or pizza sauce and dried oregano, and stir into the mixture. Cook for 2-3 minutes until the sauce is heated through and thickened.
Remove from heat and stir in pepperoni, if using.*
Spoon the meat mixture into the bell peppers evenly until they are all filled up. Top with more pepperoni pieces and cheese, if using.
Bake in the oven for 30 minutes.
Serve sprinkled with your favorite toppings.
JALAPENO POPPER BOWL
Make a healthier dairy-free version of jalapeno poppers with this recipe.
1 tbsp olive oil or avocado oil
5 slices thick bacon
1.5 lbs raw chicken breast, cut into bit sized pieces
pinch of salt and pepper
For the Cashew Sauce:
1 cup raw cashews
2/3 cup water or chicken broth
1/4 cup nutritional yeast
2 cloves garlic, crushed
1/2 tsp sea salt
1 jalapeno diced and seeds removed
3 tbsp fresh cilantro
1 tbsp buffalo hot sauce
For the bowls:
4-5 cups cauliflower rice
1/2 cup shredded romaine lettuce
1/2 cup diced tomatoes
1/4 cup diced red onion
3 tbsp chopped fresh cilantro
1 large avocado, diced
Heat up a large skillet to medium heat. Once hot, coat the pan with oil or cooking spray and add bacon. Cook the bacon for 3-5 minutes per side (cooked to your liking), and set aside. Reserve one tablespoon of the bacon fat in the pan and keep the pan hot.
Add the chicken to the pan. Let cook for 2-3 minutes per side, or until chicken is cooked through and no longer pink.
Meanwhile, in a blender, blend cashews, water, nutritional yeast, garlic, salt, jalapeño, cilantro, and hot sauce. Continue to blend for several minutes, or until mixture is smooth and creamy. You may need to pause several times and scrape down the sides of the blender with a rubber spatula.
Reduce the heat on the skillet to low. Add the cashew sauce to the chicken mixture and stir frequently for 3-5 minutes so the cashew sauce doesn't stick to the bottom of the pan. Once cashew sauce is hot, prepare to serve.
Assemble the burrito bowls. Begin with cauliflower rice, top with chicken and sauce, then bacon. Now add in any extra toppings: lettuce, tomato, onion, cilantro, and avocado. Salt to taste and serve.
Don't let the long list of ingredients deter you. You'll love these enchiladas.
1/4 cup fresh cilantro leaves
3 cloves garlic, peeled
1 cup baby spinach
1/4 cup unsalted pepitas (pumpkin seeds)
2 tablespoons olive oil
1/4 cup diced red onion
1 1/2 teaspoons salt
1/3 fresh jalapeño, stemmed
1 tablespoon olive oil
1 bunch collard leaves
1 pound ground pork
1 poblano pepper, roasted, stemmed, deseeded, and chopped
2 cups mushrooms, diced
1/2 cup salsa verde
almond flour, for garnish, optional
diced red onion, for garnish, optional
fresh chopped cilantro, for garnish, optional
pepitas, for garnish, optional
Creamy Avocado-Cilantro Sauce
1 clove garlic, peeled
2 avocados, peeled and pitted
1/2 cup fresh cilantro leaves
1/4 cup red onion , diced
1/2 jalapeño, stemmed
3/4 cup water
1 1/2 tablespoon white vinegar
1 teaspoon salt plus more to taste
Make Cilantro-Spinach Pesto
Add all cilantro-spinach pesto ingredients to the bowl of a food processor and process until smooth. This pesto should be near the consistency of traditional pesto, but not quite as moist.
Preheat oven to 375º F. Prepare your collard leaves: with a knife, cut off the edge of the stem where the bottom of the leaf is. Then use the knife to very carefully slice off the round part of the thick stem, so that you have a flattened stem. This step helps you roll the enchiladas, and the stem can be quite large and tough to eat.
Fill a large saucepan about 1/2 full with water and bring to a soft boil. About 2-4 at a time, blanch collard leaves for about 60 seconds, or until they turn from a soft blue-green to a very bright kelly green. Remove from saucepan and drain.
Heat olive oil in large saucepan over medium heat, then brown ground pork, breaking up with a spoon or spatula. When pork is browned and mostly cooked through, add mushrooms and sauté until softened. Add cilantro-spinach pesto and stir to completely coat and incorporate, then add poblano pepper. Remove mixture from heat.
Working one at a time, lay your blanched and drained leaf onto a flat surface. Spread 1/2 cup or pork mixture on one side of the stem, as shown. Fold long edge over then fold bottom and tops over the mixture. Roll towards open edge then place seam-side down in a baking dish. Repeat until remaining mixture is used up, about 8 enchiladas. Top with 1/2 cup salsa verde and spread to mostly cover enchiladas.
Creamy Avocado-Cilantro Sauce
Combine all ingredients in the bowl of a food processor and process until smooth. Season with salt to taste.
Bake enchiladas for 20 minutes then remove from oven and let cool slightly. Top with avocado sauce, red onions, fresh cilantro, and ground almonds.
BREAKFAST STUFFED POBLANOS
Peppers for breakfast. That's a great idea!
4 large poblano pepper
1/2 cup sweet white onion, diced
1/2 lb ground chorizo
2 tbls coconut milk
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp pepper
1 large avocado, mashed
Heat oven to 375 degrees.
Cut a small slit, stem to tip in each poblano pepper.
Use your forefinger and thumb to gently open the slit and the use a spoon or small paring knife to remove the stem. Use your finger to remove any leftover seeds and veins.
In a medium skillet over medium heat, sauté onion until translucent about 2-3 minutes.
Add in chorizo. Break apart and cook until browned. Remove from heat and let cool slightly.
In a small bowl, beat eggs with coconut milk, salt, garlic powder and pepper.
Add cooled chorizo mixture with eggs and fully combine.
Place deseeded poblano peppers on a rimmed baking sheet. Use a spoon to evenly distribute egg mixture into each pepper.
Cook for 25-30 minutes until eggs are set.
Serve with a helping of mashed avocado!
MEXICAN CHICKEN SOUP
Spicy, brothy, chicken soup. Use a rotisserie chicken to cut time on this soup prep.
1 pound chicken breast
2 celery stalks, chopped
1 onion, chopped
1 jalapeno, diced
2 tbsp olive oil
4 garlic cloves, crushed
14 oz can diced tomatoes with chiles
6 cups chicken broth
1 lime, juiced
1 tsp cumin
1/2 bunch cilantro, chopped
1 avocado sliced
1 lime, sliced for garnish
Turn on Instant Pot saute setting.
Saute celery, onions, jalapeño, and garlic in the olive oil. Cook until tender.
Add chicken, canned tomatoes, chicken broth, and cumin.
Cover and lock the lid. Cook on manual High pressure for 10 minutes. Natural release 15 minutes and quick release after.
Remove the chicken breasts from the soup and shred the chicken.
Return the shredded chicken. Add lime juice and stir. Add in fresh chopped cilantro.
Serve soup with a slice of avocado.
Peppers can go beyond sauces and salsas. Incorporate hot peppers into your everyday recipes to kick up the flavor and the health benefits.
Here's to your health. Happy Spicy Cooking!