Hot Pepper Mix And Hot Pepper Bread Crumb Mix Recipes

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STUFFED HOT PEPPERS



Stuffed Hot Peppers image

Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.

Provided by Russ

Categories     Appetizers and Snacks     Spicy

Time 35m

Yield 6

Number Of Ingredients 9

⅓ cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
¾ tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
⅓ cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
  • Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g

HOT PEPPER MIX AND HOT PEPPER BREAD CRUMB MIX



Hot Pepper Mix and Hot Pepper Bread Crumb Mix image

This recipe is from chef Jim Botsacos and is used to make his Roasted Jumbo Prawns.

Provided by Martha Stewart

Yield Makes enough for 6 servings

Number Of Ingredients 10

2 tablespoons Aleppo pepper
1 1/2 tablespoons dried Greek oregano, crumbled
1 tablespoon fennel seeds, toasted and crushed
1 tablespoon crushed dried orange peel
1 1/2 teaspoons dried mint, crumbled
1 1/2 teaspoons dried basil, crumbled
1 cup fresh bread crumbs
1/3 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, minced

Steps:

  • Place Aleppo pepper, oregano, fennel seeds, orange peel, mint, and basil in a mortar. Combine ingredients using a pestle. Measure out 3 tablespoons and set aside. The remaining spice mixture is the hot-pepper mix.
  • In a medium bowl, combine breadcrumbs, olive oil, parsley, and garlic. Stir in reserved 3 tablespoons hot pepper mix until mixture resembles wet sand. If it does not, add more olive oil, 1/2 teaspoon at a time. This is the pepper-breadcrumb mix.

PEPPER POPPERS



Pepper Poppers image

These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. -Lisa Byington, Johnson City, New York

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 2 dozen.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing

Steps:

  • Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SAVORY STUFFED CHERRY PEPPERS



Savory Stuffed Cherry Peppers image

Our family's holiday dinners include a giant antipasto, and my mom's anchovy stuffed peppers are always the star dish. There isn't a holiday that we don't make them in her honor. Serve warm or cold with a nice loaf of Italian bread and a glass of wine. -Donna Scarano, East Hanover, New Jersey

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 1h

Yield about 3 dozen.

Number Of Ingredients 13

3 jars (16 ounces each ) pickled hot cherry peppers, drained
1 can (2 ounces) anchovy fillets
1 large tomato, seeded and finely chopped
1 cup pimiento-stuffed olives, finely chopped
1 cup ripe olives, finely chopped
3 tablespoons olive oil, divided
1/4 cup grated Parmesan cheese
2 tablespoons seasoned bread crumbs
1 teaspoon capers, drained
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried basil

Steps:

  • Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil. , In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers., Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

BEST EVER JALAPENO POPPERS



Best Ever Jalapeno Poppers image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 32

Number Of Ingredients 8

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Steps:

  • In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g

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