Darcies Green Pepper Sandwiches Recipes

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ITALIAN BEEF AND GREEN PEPPER SANDWICHES



Italian Beef and Green Pepper Sandwiches image

Make and share this Italian Beef and Green Pepper Sandwiches recipe from Food.com.

Provided by Jen Wiehl

Categories     One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs fresh beef brisket
1 tablespoon vegetable oil
1 (10 1/2 ounce) can condensed beef broth
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 medium green bell peppers, cut into 1/4 inch strips
12 slices crusty Italian bread or 12 slices French bread, each about 1 inch thick

Steps:

  • Trim excess fat from beef.
  • Heat oil in 10 inch skillet over medium high heat.
  • Cook beef in oil about 10 minutes, turning occasionally, until both sides are brown.
  • Place beef in 3 1/2 to 6-quart slow cooker.
  • Mix remaining ingredients except bell peppers and bread; pour over beef.
  • Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
  • Remove beef to cutting board; cut into thin slices.
  • Skim fat from beef juices in cooker if desired.
  • Stir bell peppers into juices.
  • Cover and cook on high heat setting 15 minutes.
  • Return beef slices to cooker.
  • Place 2 slices of bread on each plate.
  • Spoon beef mixture over bread.

EGG AND GREEN PEPPER SALAD SANDWICH



Egg and Green Pepper Salad Sandwich image

For safe keeping - from The Galley K.I.S.S. Cookbook by Corinne C. Kanter. Season salt is nice instead of regular salt for a variation. I like egg salad on toasted bread. Cook time is chilling time.

Provided by Oolala

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
1 large onion, finely diced
1 large green bell pepper, diced
2 tablespoons mayonnaise, to taste, add as needed
salt, to taste
pepper, to taste
8 slices bread, your choice, I like pumpernickel

Steps:

  • In a medium bowl, mash everything but the bread.
  • Add enough mayonnaise to make it spreadable.
  • Chill egg mixture before making sandwiches.

Nutrition Facts : Calories 301.1, Fat 12.2, SaturatedFat 3.2, Cholesterol 281.7, Sodium 403.5, Carbohydrate 33.3, Fiber 2.5, Sugar 6, Protein 14.1

CANADIAN BACON, BAGEL, AND GREEN PEPPER SANDWICHES



Canadian Bacon, Bagel, and Green Pepper Sandwiches image

I think my mom got this from a Pilsbury cookbook, but my sis and I both remember it fondly and make it for our appreciative boyfriends. Very easy to modify the spread, meat or vegetable to get a different taste (ex: roasted red pepper, feta and turkey).

Provided by sidMILB

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 bagels, split
butter
2 slices processed cheese, since it melts so nicely or 2 ounces cheese, of your choice
4 slices of thin Canadian bacon or 2 slices of thick Canadian bacon
1 (4 ounce) can mushrooms or 1 (4 ounce) can mushrooms, drained
1/2 green bell pepper, sliced thinly
paprika

Steps:

  • Preheat oven to about 425 degrees.
  • Butter each split bagel.
  • Place bagels butter side up on cookie sheet
  • Let warm up/toast for 5 minutes or so.
  • Remove sheet from oven once toasty.
  • Put cheese slice/portion on one side of each bagel.
  • Put green pepper ring on top.
  • Put mushroom slices/pieces inside ring.
  • Sprinkle with paprika.
  • On other side of bagel, put Canadian bacon.
  • Increase oven heat to broil.
  • Place sheet under broiler and watch carefully.
  • Once cheese browns and/or ham curls, remove.
  • Place one side on top of the other, let rest and enjoy.

Nutrition Facts : Calories 459, Fat 10.6, SaturatedFat 4.5, Cholesterol 40.7, Sodium 1670.8, Carbohydrate 61.6, Fiber 3.5, Sugar 3.2, Protein 28.5

GRILLED CHEESE & PEPPER SANDWICHES



Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

  • In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

PEPPER STEAK SANDWICHES



Pepper Steak Sandwiches image

"You'll want to make plenty of these speedy sandwiches because they're unbelievably delicious," promises Ruby Williams from her home in Bogalusa, Louisiana. Garlic flavors a mixture of leftover steak, green pepper strips and sliced onion heaped on crisp rolls.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 medium green peppers, julienned
1 small onion, sliced
4 garlic cloves, minced, divided
1 tablespoon olive oil
2 cups cooked beef sirloin or round steak (3/4 pound), thinly sliced
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup butter, softened
4 French or Italian sandwich rolls, split and toasted

Steps:

  • In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

Nutrition Facts : Calories 252 calories, Fat 16g fat, Cholesterol 58mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate, Fiber 21g protein. Diabetic Exchanges, Protein 1 vegetable.

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES



Barefoot Contessa's Roasted Pepper and Goat Cheese Sandwiches image

I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.

Provided by Ms B.

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 large red bell peppers, may substitute yellow
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons capers, drained
1 large ciabatta, halved horizontally
1 (11 ounce) garlic and herb goat cheese, at room temperature
8 -10 large basil leaves
3 slices red onions, very thin
kosher salt
fresh ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
  • To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

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