Spicy Pepper Patedip Recipes

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SPICY PEPPER AND ONION

Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.

Provided by brenda

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 4

Number Of Ingredients 14



Spicy Pepper and Onion image

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
  • Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 12.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 135.8 mg, Sugar 5.6 g

2 tablespoons olive oil, or to taste
1 red bell pepper, seeded and thinly sliced
1 sweet onion (such as Vidalia®), thinly sliced
1 (8 ounce) package assorted sliced mushrooms, or to taste
3 cloves garlic, smashed and chopped
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley
1 tablespoon ketchup
1 tablespoon dried basil
2 teaspoons ground turmeric
1 teaspoon red pepper flakes
½ teaspoon ground cumin
3 pinches cayenne pepper
2 tablespoons water

SPICY STUFFED PEPPERS

This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9



Spicy Stuffed Peppers image

Steps:

  • Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

Nutrition Facts :

4 green peppers, tops and seeds removed
1 pound lean ground beef
1 cup finely chopped onion
1/2 cup cooked rice
1 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1 jar (8 ounces) picante sauce

SPICY PEPPER PATE/DIP

A delicious pate/dip. You can adjust hotness to your preferences by omitting jalapeño or adding more. Adapted from Betty Crocker recipes.

Provided by gibsonfamilyof6

Categories     Spreads

Time 5m

Yield 3 CUPS, 8 serving(s)

Number Of Ingredients 7



Spicy Pepper Pate/Dip image

Steps:

  • Microwave Velveeta for about 3-4 seconds to melt in 2 quart bowl.
  • Stir and add remaining ingredients.
  • Serve with favorite crackers (I use Ritz).
  • Note: This really is good for a sandwich spread also).

Nutrition Facts : Calories 301.3, Fat 24.9, SaturatedFat 15.8, Cholesterol 79.6, Sodium 543, Carbohydrate 2.9, Fiber 0.3, Sugar 1.6, Protein 16.8

3 ounces Velveeta cheese
16 ounces finely grated cheddar cheese
1 (4 ounce) jar pimientos, undrained
3 ounces cream cheese
1 finely minced garlic clove
1 teaspoon finely minced jalapeno pepper
salt and pepper

SPICY PEPPER CHEESE - "PâTé OF THE SOUTH"

We upped the ante on a classic Southern spread-pimento cheese-by adding jalapeños, garlic and three types of cheese. Y'all don't shove to get to the bowl.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield 28 servings, 2 Tbsp. each

Number Of Ingredients 7



Spicy Pepper Cheese -

Steps:

  • Microwave VELVEETA in large microwaveable bowl on HIGH 45 sec. or until melted, stirring after 30 sec.
  • Add remaining ingredients; beat with mixer until blended.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 4 g

3 oz. VELVEETA, cut into 1/2-inch cubes
2 pkg. (8 oz. each) KRAFT Finely Shredded Cheddar Cheese
1 jar (4 oz.) diced pimentos, undrained
3 oz. PHILADELPHIA Cream Cheese, softened
1/4 cup milk
1 tsp. finely chopped jalapeño peppers
1 clove garlic, minced

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