Peasant Peppers Recipes

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JALAPENO POPPERS WITH PHEASANT



Jalapeno Poppers with Pheasant image

Provided by Food Network

Categories     appetizer

Time 23m

Yield 5 servings

Number Of Ingredients 10

20 jalapeno peppers
1 (8-ounce) package cream cheese
2 teaspoons garlic powder
2 teaspoons dried basil flakes
1 teaspoon celery salt
2 teaspoons dry rub pepper (recommended: Harley's)
2 teaspoons ground cumin
2 green onions, chopped
1 (3-pound) pheasant, cooked, bones removed
1 package thinly sliced bacon

Steps:

  • Preheat grill over medium-high heat.
  • Wash peppers and slice in half cross ways and remove the seeds. Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon. Place 4 pepper halves on a skewer and grill until done, about 8 minutes.

PEASANT PEPPERS



Peasant Peppers image

Love love love this Italian side dish! Good for you and great tasting! Quick and easy too! Recipe Source~ tasteofhome.com

Provided by Angela Pietrantonio

Categories     Vegetables

Time 1h

Number Of Ingredients 6

3 large green peppers, thinly sliced
3 large sweet red peppers, thinly sliced
2 Tbsp olive oil
1 1/2 tsp salt
1 tsp pepper
1/2 c bread crumbs

Steps:

  • 1. Place peppers in two 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
  • 2. Bake at 400° for 30-35 minutes until tender and skins are slightly blackened. Sprinkle with breadcrumbs. Bake 15-20 minutes longer or until lightly browned. 3 points per serving

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