Sweetpetitetunameltpeppers Recipes

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SWEET PETITE TUNA MELT PEPPERS



Sweet Petite Tuna Melt Peppers image

What an amazing low-carb twist on tuna melts. I was astonished at the fact the sweet peppers make perfect little placeholders for the tuna, they cook nicely in the oven, as soon as the cheese melts, you are ready to serve these up. Very easy, convenient, and healthy for Southbeachers, low-carbers or anyone wanting a new twist to your tuna melt.

Provided by Sassy Red Chef

Categories     Spreads

Time 25m

Yield 12 peppers, 4 serving(s)

Number Of Ingredients 9

6 mini bell peppers
1 (8 ounce) can tuna
1 cup shredded cheese
1/2 cup mayonnaise
2 hard-boiled eggs, chopped
1/3 cup celery
1 tablespoon sweet relish
1 tablespoon pepper
1 teaspoon salt

Steps:

  • Preheat oven 350 degrees,cut and clean peppers, cut in half lengthwise.
  • Mix the remaining ingredients into a bowl.
  • Spoon tuna salad onto pepper halves, should make 12 with possibly some left over.
  • Take 1 tablespoons of cheese and sprinkle over each tuna pepper.
  • Bake in oven for 10 minutes or until cheese has completely melted.
  • Serve on devilled egg platter, add olives or mixed greens in center for decoration if you like, not required for this dish.

Nutrition Facts : Calories 374.7, Fat 22.5, SaturatedFat 7.4, Cholesterol 140.5, Sodium 1159.1, Carbohydrate 20.6, Fiber 3.6, Sugar 7.7, Protein 24

SWEET PETITE POTATO PEPPERS



Sweet Petite Potato Peppers image

I am always creating something new in my kitchen, so when I stumbled upon the french onion potato salad idea, I decided to take it to the next level with serving a Tbsp. on half of a mini pepper. It is a perfect balance of sweet and savory, one perfect bite of cold flavors that will be perfect for any family reunion or warm summer picnics at the beach or park this summer. You can dress these up with bacon bits, crab, shrimp, or put your own twist on them. :)

Provided by Sassy Red Chef

Categories     Spreads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

3 large red potatoes, peeled with some skins left, quartered
10 sweet mini bell peppers, seeded and cut in half lengthwise
1 cup sharp cheddar cheese
1/2 cup celery, finely chopped
1/2 cup finely chopped red onion
1 hard-boiled egg, chopped
1 cup French onion dip
1 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Boil potatoes in pot of 6 cups water, until fork tender, drain the potatoes, place in mixing bowl.
  • Separate bowl mix mayo and french onion dip, salt, and pepper.
  • Combine dip mix to potatoes, begin to mash, leaving some chunky consistency.
  • Toss onions, cheese, celery and eggs.
  • Sample potato salad, you may want to add more salt or mayo, depending on your flavor.
  • Begin to spread on the skins of the peppers, line them in any fashion on a serving tray. You should have 20 pepper slices to serve.
  • Cool for one hour in the refrigerator. If you plant to take these on a picnic, line them in a plastic rectangular container or place them on a plate with plastic wrap over ice.

PEPERONATA (STEWED SWEET PEPPERS)



Peperonata (Stewed Sweet Peppers) image

Make and share this Peperonata (Stewed Sweet Peppers) recipe from Food.com.

Provided by threeovens

Categories     Peppers

Time 1h15m

Yield 2 cups

Number Of Ingredients 8

2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
1/3 cup extra virgin olive oil
4 garlic cloves, sliced thin crosswise
1/2 medium white onion, sliced thin
salt & freshly ground black pepper
3 tablespoons red wine vinegar

Steps:

  • Core, seed, and cut peppers into 1/4 inch strips.
  • Heat oil in a 4 quart saucepan over medium high heat.
  • Add peppers, garlic, onions, 1/2 cup water; season with salt and pepper.
  • Cook, partially covered, stirring occasionally, until peppers are soft, about 1 hour.
  • Stir in vinegar, transfer to a serving bowl.

Nutrition Facts : Calories 409.9, Fat 36.8, SaturatedFat 5.1, Sodium 8, Carbohydrate 21.4, Fiber 4.9, Sugar 8.7, Protein 3.3

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