Broccoli Peppers Recipes

LINGUINI WITH BROCCOLI AND RED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
• In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
• Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
• Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

BROCCOLI WITH SWEET RED PEPPER AND GARLIC

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat.
• Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
• Place in serving dish; top with cheese.

BROCCOLI RABE WITH ROASTED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.

ITALIAN BROCCOLI WITH PEPPERS

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

BROCCOLI AND PEPPERS

Steps:

• Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.

MUSHROOM AND BROCCOLI STIR FRY WITH PEPPERS

Steps:

• Whisk together all the marinade ingredients. Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.
• Cook the noodles according to the packet instructions.
• In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
• Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
• Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

BROCCOLI WITH SAUTEED RED PEPPER

Steps:

• In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.

QUICK CHEESY BROCCOLI (& MORE RECIPES!)

Steps:

• Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
• Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally.
• Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add 1/4 cup water to the bottom of the skillet and cover with a lid. Cook another 1 minute until cheese is melted and the water cooks out. Serve immediately!

VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
• Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
• Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
• Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

BROCCOLI AND CHEESE STUFFED PEPPERS

Steps:

• Preheat oven to 375.
• Place halved bell peppers in a lightly greased baking dish and set aside.
• Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
• In the meantime, heat olive oil in a skillet over medium-heat.
• Add onions and cook for 1 minute.
• Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
• Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
• Remove from heat.
• Place cooked rice in a large bowl.
• Add broccoli mixture to the rice.
• Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly.
• Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
• Bake for 20 minutes.
• Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
• Remove from oven and let stand few minutes.
• Top each pepper with a dollop of sour cream and serve.

BROCCOLI AND SWEET PEPPERS

Steps:

• Peel tough broccoli stems.
• Cut stem and florets into bite size pieces.
• Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels.
• Seed peppers and cut into thin strips.
• In a large frypan or wok, heat oil over medium heat.
• Add onion and ginger, stir fry for 1 minute.
• Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching.
• Add broccoli, stir fry until heated through, sprinkle with soy sauce.
• Serve immediately.

BROCCOLI RABE WITH CHERRY PEPPERS

Steps:

• Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved parmesan.

BROCCOLI AND BELL PEPPERS

Steps:

• Place broccoli and pepper in a steamer basket over simmering water.
• Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender.
• Drain.
• Arrange on a serving platter.
• Meanwhile, in a small saucepan melt the butter.
• Stir in lemon zest, lemon juice, salt and pepper.
• Drizzle over broccoli mixture.