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Healthy Mediterranean Cooking at Home

Category Archives: peppers

Mini Crab Puffs with Remoulade Sauce

The crab puffs can be baked ahead, refrigerated and reheated just before game time.

Ingredients

1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1 egg
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all-purpose flour

Directions

Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.

Cover the bowl and chill the mixture until ready to bake.

Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.

Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.

Cool in the pan for 10 minutes and remove to a serving platter.

Serve with

Remoulade Sauce

1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper

Directions

Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.

Spinach Stuffed Mushrooms

This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.

Ingredients

15 large mushrooms cleaned and stems removed

Spinach filling

1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Olive oil

Directions

Hollow out the mushrooms and reserve the mushroom stems for another use.

Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.

Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.

Bake for 20 minutes or until golden brown.Place on a serving platter.

If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.

They may need to be baked a little longer.

Mini Pepper Nachos

Ingredients

15 mini peppers
1 lb lean ground beef
2 tablespoons taco seasoning, see recipe below
½ cup of water
1 cup of salsa
Half an onion, diced
Sliced pickled jalapenos to taste
15 Mini peppers

Cheese Sauce

1 cup Velveeta light cheese, cubed
½ cup shredded Mexican blend or Monterey Jack cheese
1/4 cup milk

Directions

Preheat the oven to 425 degrees F. Oil a13x9 inch baking dish.
Cut the mini peppers in half and remove the seeds. Place the halves in the baking dish.

Brown the meat in a medium skill. Add the taco seasoning and water. Simmer until the liquid evaporates. Spoon the beef into each pepper half. Place a spoonful of salsa on each pepper. Sprinkle the diced onion on top. Add slices of jalapeno to taste. Place the dish in the oven and bake for 30 minutes.

Make the cheese sauce: Place the cheeses and milk in a microwave-safe dish or measuring cup. Hear for two minutes. Stir. Return the mixture to the microwave for 30 seconds if the cheese is not melted or set aside for a few minutes and the cheese will finish melting. Stir well.

Remove the baking dish from the oven and pour the cheese sauce over the peppers and place the dish under the broiler. Broil for a few minutes, just until the top begins to brown. Watch carefully.

Taco Seasoning

Ingredients

2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon of sea salt
1/2 tablespoon black pepper
1/2 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Directions

Stir all ingredients together. Store in an airtight container.
Add 2 tablespoons taco seasoning and 1/2 cup water per pound of browned meat.

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Philly Cheesesteak Stuffed Peppers

I used a leftover cooked steak. If you do not have any on hand, cook a small steak and slice it to use in this recipe.

Ingredients

1 large green bell pepper, halved lengthwise, seeds removed
1/2 tablespoon extra-virgin olive oil
1/4 large onion, sliced
4 ounces of packaged sliced mushrooms
6 ounces cooked steak, thinly sliced
1/2 tablespoon Italian seasoning
1/4 teaspoon ground pepper
1/2 tablespoon Worcestershire sauce
2 slices provolone cheese

Directions

Preheat oven to 375°F.
Place pepper halves on a rimmed baking sheet or in individual ramekins. Bake until tender but still able to hold their shape, about 30 minutes.
Heat oil in a medium skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they’re softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is hot through, 3 minutes more. Remove the skillet from the heat and stir in Worcestershire.
Preheat broiler to high. Divide the filling between the pepper halves and top each with a folded slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned 2 to 3 minutes.

Oven Sweet Potato Fries

2 servings

Ingredients

1 large sweet potato (about 12 oz), peeled and cut into thin wedges
2 teaspoons of olive oil
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

Directions

Preheat oven to 450°F. Toss sweet potato wedges with oil, garlic powder, onion powder, salt and cayenne pepper in a ziplock bag. Spread the wedges out on a rack over a foil-lined baking sheet. Bake until browned and tender about 20 minutes total.


Eggplant Lasagna

Sugo di Pomodoro

Soffritto
1 carrot
Half a medium sweet onion
1 celery stalk
4 tablespoons extra virgin olive oil

Sauce
2 garlic cloves, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon dried Italian seasoning
½ teaspoon crushed red chili flakes
1 teaspoon salt
½ teaspoon crushed black pepper
2 tablespoons sundried tomato paste
1 teaspoon anchovy paste

Eggplant Layer
4 small eggplants (each about 6-7 oz)
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ cup Italian seasoned panko crumbs
Olive oil

Cheese Layer
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
½ cup chopped fresh herbs )parsley and basil)
16 oz mozzarella, sliced thin

Directions

For the soffritto
With a sharp knife, finely chop or mince the onions, carrots, and celery. Try to cut the vegetables with uniform sizes to ensure even cooking.
Heat a heavy-bottomed pot over medium heat. Add in the olive oil and the soffritto. Reduce the heat to medium-low and sauté the vegetables, stirring often, until they have absorbed most of the olive oil and are tender. Stir in the garlic and stir.

For the sauce
Add in the tomatoes and remaining ingredients, stir to combine. Reduce the heat to medium-low and cover the pot partially with the lid. Bring the tomato sauce to a gentle simmer and cook for 1 hour, stirring often.

For the eggplant
Preheat the oven to 400 degrees F.
Peel the eggplants and slice into very thin slices. Place all the sliced eggplants in a ziplock plastic bag. Add 3 tablespoons of olive oil and shake the bag. Coat 3 sheet pans with olive oil cooking spray. Arrange eggplant slices on the pan. Sprinkle eggplant on each pan with ½ teaspoon of salt, ½ teaspoon black pepper and ¼ cup of seasoned panko crumbs. Drizzle a little olive oil over the eggplant on all three pans.
Bake for 30 minutes or until the eggplant slices are lightly brown. Switch pans around in the oven after 15 minutes.

For the cheese layer
In a large mixing bowl combine the beaten eggs, ricotta cheese, salt, pepper, garlic powder, Parmesan cheese, and herbs. Mix well and refrigerate until ready to assemble the casserole.
Slice the mozzarella cheese.

To assemble the Eggplant Lasagna
Spray a 13×9 inch baking dish with olive oil cooking spray. Spread 1 cup of tomato sauce on the bottom of the baking dish. Add ⅓ of the eggplant slices. Place ⅓ of the sliced mozzarella on top of the eggplant slices and then spread half of the ricotta cheese mixture over the mozzarella/eggplant layer. Add another ⅓ layer of eggplant slices and spread 1 cup of tomato sauce over the eggplant/ Add ⅓ of the mozzarella slices and the remaining ricotta mixture. Add the remaining eggplant slices topped with 1 cup of the tomato sauce and the remaining mozzarella cheese.
Bake for 30 minutes. Let rest 10 minutes before cutting into serving pieces.


Pepper Steak

Ingredients

1 pound top sirloin steak or flank steak, cut into very thin strips
1/4 cup soy sauce (divided)
1/3 cup Shaoxing wine (divided)
2 tablespoons cornstarch
1/2 cup low-sodium chicken stock
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
1 large onion, cut into 1-inch dice (about 1 1/2 cups)
2 medium cloves garlic, finely minced
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste
2-3 tablespoons Sriracha

Directions

Combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature or up to 3 hours in the refrigerator.

Combine remaining soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.

Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a small bowl and set aside.

When ready to cook, heat 1 tablespoon oil in a wok or a large deep skillet over high heat until smoking. Add half of the beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute more. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef. Repeat with 1 more tablespoon oil and half of the peppers and onions. Transfer to the bowl with the beef. Repeat with remaining oil and remaining peppers/onions.

Return pan to high heat and add the peppers/onions/beef and the garlic/ginger/scallion mixture. Cook, tossing and stirring until incorporated about 30 seconds. Add sauce and cook, tossing and stirring constantly until thickened, about 45 seconds longer. If you like your Chinese recipes with spice add several tablespoons of Sriracha.

Carefully transfer to a serving platter and serve with rice


As I mentioned on Friday that this has been a good season for peppers, my CSA share has yielded quite a few different varieties. Here are some of the ways I have used them.

Italian Peppers and Eggs

This recipe is a traditional Italian dish served at lunch with crispy Italian bread.

Ingredients

8 large organic free-range eggs
2 tablespoons extra virgin olive oil
1/2 teaspoon dried chili pepper flakes
2 cloves of garlic, grated
1 large sweet onion, peeled and sliced
16 Italian sweet (banana) frying peppers
Salt and pepper to taste

Directions

Slice peppers in half lengthwise. Remove the stem and seeds, Cut each half into 1-inch pieces

In a large skillet over medium heat, sauté chili, garlic and onion in olive oil until soft, about 5 minutes

Add frying peppers and sauté until they begin to soften and wilt, about 5 minutes

Beat eggs, lower heat and add beaten eggs to the pan with onion and peppers

Let set in pan, then cook gently, occasionally folding eggs over, until firm

Add salt and pepper to taste

Pickled Sweet Cherry Peppers

These pickled peppers make a delicious appetizer stuffed with salami and provolone cheese slices.

For each one quart jar, you will need:

10-15 small sweet cherry peppers
1 clove garlic
1 teaspoon black peppercorns
1 bay leaf
1½ cups white wine vinegar
1 cup of water
1 teaspoon coarse salt
2 teaspoons white sugar or sugar substitute

Directions

Wash and dry the peppers and put them in a glass quart jar. Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns and the bay leaf.
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.
Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in the refrigerator for up to 3 months.

Pickled Jalapeno Pepper Slices

The number of jalapenos will depend on how large they are and what size jar you use. I love having these on hand for Mexican recipes. I used 3 jelly jars and about 16 peppers.

Ingredients

15-20 large jalapeños
1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
1 cup of water
2 tablespoons honey or liquid sugar substitute
2 cloves garlic, peeled and smashed
1 teaspoon salt

Directions

Wear gloves to protect your fingers and remove the stem on each pepper. Slice the peppers into thin circles. Combine the prepared peppers and smashed garlic in jelly sized glass jars.
In a small saucepan, combine vinegar, water, honey, and salt. Bring the mixture to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from the heat and carefully pour the liquid over the peppers. Use a butter knife to push down the peppers so they all fit and there aren’t any hidden air pockets.
Let the pickles cool to room temperature in the jar, then screw on the lid and refrigerate the pickles for several days before using. They are best when fresh but keep well for several months.


Poblano peppers (pronounced po-BLAH-no) are thick, dark green-skinned chili peppers that are named after their place of origin: Puebla in Central Mexico. These chili peppers tend to be wide at the top, but with a pointy bottom. When poblano peppers are dried, they’re called ancho chilies. These are different from chipotle peppers, or smoked and dried jalapeno peppers. While poblanos tend to have a mild flavor, occasionally they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.

It has been a good summer for growing peppers, including poblanos, in my area. Here are two ways I prepare them.

Baked Chiles Rellenos

I prefer to bake these chilies instead of frying them.

ingredients

8 fresh poblano chiles
2 cups shredded cheddar cheese, divided
4 eggs, beaten
8 teaspoons granular flour, such as Wondra or Cassava (gluten-free)

Directions

Preheat the broiler. Lay chiles in a single layer on a baking sheet lined with foil. Cook about 4 inches. from the broiler until the chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit for 30 minutes. Peel the chiles and discard the skins. Cut a slit in the side of each chili. Remove the seeds. Set chiles aside on layers of paper towels to dry.

Preheat the oven to 375°F.
Stuff the chiles with 1 ½ cups of the cheddar and place the chilies in a greased baking dish. Sprinkle each chile with one teaspoon of the flour. Pour the beaten eggs over the stuffed chilies. Sprinkle chiles with the remaining cheese. Bake until the top starts to brown and the eggs are set but still soft, about 30 minutes.

Southwest Poblano Peppers

Ingredients

10-12 large poblano chiles
1 cup diced onion
1 tablespoon olive oil
1 pound ground beef
4 tablespoons taco seasoning
¾ cup of water
2 cups Mexican blend cheese, shredded

Directions

Preheat the oven to 350°F.
Cut the poblanos in half and remove the seeds. Grease a large roasting pan and place the peppers in the pan.
Heat olive oil in a skillet over medium heat. Sauté the onions until tender. Add the beef and saute until brown. Add the taco seasoning and water. Simmer until most of the liquid is absorbed.

Place a tablespoon or two of seasoned ground beef in each pepper. The amount will depend on each pepper’s size.

Top with the Mexican cheese. Spray aluminum foil with nonstick oil. Cover the pan and bake for 30 minutes. Remove foil and bake 15 minutes longer.


My CSA share has been very generous this summer with peppers, eggplant, and corn. Here are a few ways to use these wonderful summer vegetables.

Italian Fried Peppers

These peppers make an excellent antipasto and also go well as a side dish.

Ingredients

6 Italian frying (sweet banana) peppers
2 tablespoons extra virgin olive oil
1 large garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and crushed red pepper flakes

Directions

Heat oil and garlic in a saute pan. Lower the heat and add the whole peppers. Sprinkle with the Italian seasoning, salt, and crushed red pepper. Saute slowly until lightly brown on all sides. Serve at room temperature but store in the refrigerator.

Eggplant Parmigiana

For each 1 lb eggplant, you will need:

4 tablespoons olive oil
Salt, black pepper and dried Italian seasoning
1/4 cup panko style breadcrumbs
Large plastic ziplock bag
Cooking spray

Directions

Preheat oven to 375°F. Cover two large baking pans with parchment paper. Spray each with cooking spray.

Peel eggplant and slice the eggplant lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin. Put the oil in the ziplock bag and then the eggplant slices. Close the bag and shake to evenly distribute the oil.

Place the eggplant slices on the prepared baking pans. Sprinkle eggplant evenly with salt, black pepper, and Italian seasoning. Sprinkle the panko crumbs over the eggplant slices and spray with cooking spray.

Bake for 20 minutes, then reverse the pans on the oven shelves and bake for 15-20 minutes more or until golden brown. Do not let the eggplant burn or get too dark.

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
8-ounces sliced mozzarella cheese
Baked eggplant slices

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange a layer of the eggplant slices over the sauce, overlapping slightly. Spoon some of the sauce over the eggplant and layer with slices of mozzarella cheese. Continue layering eggplant slices, sauce and cheese until all is used. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes. Let rest ten minutes before cutting.

Fresh Corn Griddle Cakes

Ingredients

1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped, or to taste
3 tablespoons finely sliced scallions
Salsa or Sour Cream, for serving

Directions

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.

Set griddle or large cast-iron pan over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately as soon as griddle cakes are ready or keep warm in a low oven until all the batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa or sour cream.

 


Panzanella

Ingredients

2 tablespoons extra virgin olive oil
1 small country bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt and freshly ground black pepper
1 small clove garlic, grated
11/2 lbs ripe, meaty tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
Half an English cucumber, unpeeled, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, thinly sliced
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
2 tablespoons capers, drained and rinsed

For the vinaigrette:
1 teaspoon grated garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

For the bread preparation:
Heat the oil in a large saute pan. Add the bread cubes and a sprinkle of salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette:
Whisk all the ingredients together in a small bowl and set aside.

For the salad:
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, mint, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Italian Style Grilled Tuna

For 2-3 servings

Ingredients

12 oz fresh tuna fillets (albacore and yellowfin, 1/2-inch thick, cut into serving pieces
1/2 lemon, zested
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped flat-leaf parsley
1 clove garlic, grated
1/2 tablespoon each of coarse salt and coarse black pepper
Extra-virgin olive oil, for coating the tuna

Directions

Combine the lemon zest, herbs, garlic, salt and pepper in a small bowl.
Drizzle olive oil over the tuna fillet and rub the herb and garlic mixture into the fish, coating evenly on all sides. Let stand 10 minutes.

Heat an outdoor grill or a stovetop grill pan.
Grill tuna steaks 4-5 minutes on each side over medium-high heat. Serve with the salad.



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