Bonnies Roasted Piggy Peppers Recipes

Steps:

• 1. Wash and remove the tops from the peppers with a sharp knife.
• 2. Carefully slit the peppers lengthwise and remove the stems, seeds and membrane. Leave the tip closed and the stem end open. Tip: Make sure the peppers lay flat on the counter before you slit them. This will form a pocket for the filling.
• 3. Bring a large pot of water to a rolling boil, drop in the peppers and set the timer for 3 minutes. When the time is up, remove the peppers and drain on papper towels, slit side down.
• 4. Meat: Heat a skillet with one tablespoon of olive oil. Remove the casings from the sausages and break them up with a spoon and add them to the skillet. Add 1/2 teaspoon worcestershire sauce, 1/4 teaspoon A-I sauce, and season with salt and pepper to taste. Cook until meat is done, then drain and remove to a mixing bowl.
• 5. Cool, then add 1 beaten egg and 1/2 cup grated parmesan cheese, and 1 cup of crushed French's fried onions, and mix well. Set aside.
• 6. Sauce: To make the sauce, add 1 tablespoon butter and 1 tablespoon olive oil to a medium skillet. Saute 1/2 cup chopped onion, 1/2 cup chopped celery, 3 cloves of minced garlic, until transparent. Then add 4 tablespoons fresh basil, 2 tablespoons fresh parsley, 1 teaspoon dried Italian herbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar, mushrooms, tomatoes, tomato sauce. Cook about five more minutes.
• 7. Add 1/2 cup of the Sauce to the Meat mixture and mix well. Stuff the prepared peppers with the Meat Mixture and place them close together in a baking pan about 2 inches deep and just big enough to hold all the peppers in a single layer.
• 8. Spoon the Sauce over the peppers.
• 9. Bake the peppers in a pre-heated 350 degree oven for about 30 minutes. Top with Italian cheese and return to oven just until the cheese melts. About 5 minutes. Remove from oven. Serve. Enjoy!
• 10. Cook's Tip: Peppers, Sauce and Meat can all be made ahead for a fast dinner. This recipe makes enough stuffing and sauce for 12, six-inch banana peppers.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
• Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
• Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
• Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
• Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Steps:

• 1. Preheat the oven to 425 degrees. Bake 40 minutes.
• 2. Core and quarter the pears.
• 3. Peel two red onions
• 4. Cut them into 6 wedges each.
• 5. Place sliced pears and onions on a greased rimmed baking pan in a single layer.
• 6. Drizzle with oil. Season with salt and pepper. Toss gently.
• 7. Roast until golden brown. Turn halfway through the cooking time.
• 8. Serve immediately. Enjoy!