BREADCRUMB STUFFED PEPPERS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

STUFFED POBLANO PEPPERS RECIPE | ALEX GUARNASCHELLI | FOOD ...



Stuffed Poblano Peppers Recipe | Alex Guarnaschelli | Food ... image

Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!

Provided by Alex Guarnaschelli

Categories     side-dish

Total Time 1 hours 50 minutes

Cook Time 1 hours 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 19

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil 
1 tablespoon confectioners' sugar 
1 1/2 teaspoons red pepper flakes 
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
12 sprigs fresh thyme 
2 medium red bell peppers, seeded and finely diced
3 large cloves garlic, minced 
3 medium yellow onions, finely diced
6 sprigs fresh basil 
1 tablespoon red wine vinegar 
12 ounces mozzarella, cut into 1-inch cubes 
3/4 cup panko breadcrumbs, toasted 
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted 
4 to 5 tablespoons aged balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
  • Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
  • In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
  • Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
  • In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
  • Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

CRISPY GARLIC BREADCRUMB CHICKEN RECIPE | ALLRECIPES



Crispy Garlic Breadcrumb Chicken Recipe | Allrecipes image

While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Provided by Chef John

Categories     Chicken Breasts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 large chicken breasts

Number Of Ingredients 17

2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
⅓ cup chicken broth
1 lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Season chicken breasts on both sides with salt, black pepper, and cayenne.
  • Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
  • Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
  • Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
  • Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
  • Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Nutrition Facts : Calories 633.7 calories, CarbohydrateContent 28.5 g, CholesterolContent 183.8 mg, FatContent 37.6 g, FiberContent 2.7 g, ProteinContent 53.5 g, SaturatedFatContent 15.4 g, SodiumContent 955.5 mg, SugarContent 1.3 g

More about "breadcrumb stuffed peppers recipes"

STUFFED TOMATOES RECIPE | ALLRECIPES
Spicy, tasty warm treat!
From allrecipes.com
Reviews 4
Total Time 25 minutes
Category Tomato Side Dishes
Calories 548.1 calories per serving
  • Bake in preheated oven for 15 minutes.
See details


TOP SECRET RECIPES | RED LOBSTER STUFFED SHRIMP AND ...
Bill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. From the start Bill's business was a hopping success. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." And so it was. Here are a couple of great dishes to serve as appetizers or on the side with an entrée such as broiled lobster or fish. These recipes include a stuffing that varies in the restaurants only in the type of seafood used—the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. If you like, you can use the stuffings interchangeably. Create your own Red Lobster Cheddar Bay Biscuits for the full Red Lobster experience. Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
From topsecretrecipes.com
Reviews 5.0
Total Time 30 minutes0S
Calories 220 calories per serving
See details


OLIVE GARDEN STUFFED MUSHROOMS - TOP SECRET RECIP…
Menu Description: "Parmesan, Romano and mozzarella cheese, clams and herb breadcrumbs baked in mushroom caps."Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden's appetizer menu. Mix all the stuffing ingredients together in a bowl, fill the mushroom caps, sprinkle on some minced red bell pepper, cover the mushrooms with a blanket of mozzarella cheese slices, and bake. After 15 minutes you'll have a great appetizer or hors d'oeuvre for 4 to 6 people—that's twice the serving size of the dish from the restaurant. Did you love this copycat Olive Garden stuffed mushrooms recipe? Check out more of my clone recipes here.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 25 minutes0S
Calories 280 calories per serving
See details


TOP SECRET RECIPES | RED LOBSTER STUFFED SHRIMP AND ...
Bill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. From the start Bill's business was a hopping success. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." And so it was. Here are a couple of great dishes to serve as appetizers or on the side with an entrée such as broiled lobster or fish. These recipes include a stuffing that varies in the restaurants only in the type of seafood used—the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. If you like, you can use the stuffings interchangeably. Create your own Red Lobster Cheddar Bay Biscuits for the full Red Lobster experience. Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
From topsecretrecipes.com
Reviews 5.0
Total Time 30 minutes0S
Calories 220 calories per serving
See details


OLIVE GARDEN STUFFED MUSHROOMS - TOP SECRET RECIP…
Menu Description: "Parmesan, Romano and mozzarella cheese, clams and herb breadcrumbs baked in mushroom caps."Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden's appetizer menu. Mix all the stuffing ingredients together in a bowl, fill the mushroom caps, sprinkle on some minced red bell pepper, cover the mushrooms with a blanket of mozzarella cheese slices, and bake. After 15 minutes you'll have a great appetizer or hors d'oeuvre for 4 to 6 people—that's twice the serving size of the dish from the restaurant. Did you love this copycat Olive Garden stuffed mushrooms recipe? Check out more of my clone recipes here.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 25 minutes0S
Calories 280 calories per serving
See details


OLIVE GARDEN STUFFED MUSHROOMS - TOP SECRET RECIP…
Menu Description: "Parmesan, Romano and mozzarella cheese, clams and herb breadcrumbs baked in mushroom caps."Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden's appetizer menu. Mix all the stuffing ingredients together in a bowl, fill the mushroom caps, sprinkle on some minced red bell pepper, cover the mushrooms with a blanket of mozzarella cheese slices, and bake. After 15 minutes you'll have a great appetizer or hors d'oeuvre for 4 to 6 people—that's twice the serving size of the dish from the restaurant. Did you love this copycat Olive Garden stuffed mushrooms recipe? Check out more of my clone recipes here.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 25 minutes0S
Calories 280 calories per serving
See details


THE 20 BEST STUFFED PEPPER RECIPES
Aug 17, 2021 · The Spruce Eats / Diana Rattray. Large peppers are not the only option for stuffing. This stuffed mini pepper recipe creates a colorful, easy, and irresistible appetizer you'll want to …
From thespruceeats.com
See details


TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
Sep 17, 2020 · Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Sautee mushroom caps and reserve. Cook chopped stems with onion, garlic, and peppers…
From thespruceeats.com
See details


CREOLE STUFFED PEPPERS - NOLA CUISINE
Dec 18, 2005 · Par cook the halved bell peppers in boiling water until slightly tender. Stuff with a generous amount of the filling and top with the breadcrumb mixture. Broil on low for 15-20 …
From nolacuisine.com
See details


24 HEALTHY GROUND CHICKEN RECIPES FOR WEIGHT LOSS — EAT ...
Feb 25, 2020 · It's double the low-carb power with breadcrumb-less chicken meatballs and zoodles instead of pasta. The sauce is packed with salty capers, earthy mushrooms, bell peppers, and …
From eatthis.com
See details


STUFFED CALAMARI IN TOMATO SAUCE - MANGIA BEDDA
Nov 15, 2019 · Stuffed Calamari in Tomato Sauce are filled with a cheesy breadcrumb mixture and cooked in a fragrant tomato sauce which is perfect for serving with pasta as a first course! Stuffed calamari in tomato sauce …
From mangiabedda.com
See details


24 HEALTHY GROUND CHICKEN RECIPES FOR WEIGHT LOSS — EAT ...
Feb 25, 2020 · It's double the low-carb power with breadcrumb-less chicken meatballs and zoodles instead of pasta. The sauce is packed with salty capers, earthy mushrooms, bell peppers, and …
From eatthis.com
See details


STUFFED CALAMARI IN TOMATO SAUCE - MANGIA BEDDA
Nov 15, 2019 · Stuffed Calamari in Tomato Sauce are filled with a cheesy breadcrumb mixture and cooked in a fragrant tomato sauce which is perfect for serving with pasta as a first course! Stuffed calamari in tomato sauce …
From mangiabedda.com
See details


HEALTHY RECIPES FROM DIETITIANS - FOOD & NUTRITION ...
NYPBeHealthy Recipes These are the recipes that our nutrition experts use when cooking for their families, friends, and themselves. V = vegetarian recipe GF = gluten-free recipe
From nyp.org
See details


THE BEST VEGAN STUFFED MUSHROOMS | GLUTEN & GRAIN-F…
Dec 04, 2020 · Instructions. Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside. Marinate the Mushrooms: place the mushroom caps in a large glass bowl and drizzle 1 …
From frommybowl.com
See details


SQUASH CASSEROLE RECIPES : FOOD NETWORK | FOOD NETWORK
Squash is the perfect canvas for cheese, herbs and breadcrumbs. Serve up one of these delicious and easy casserole recipes …
From foodnetwork.com
See details


24 HEALTHY GROUND CHICKEN RECIPES FOR WEIGHT LOSS — EAT ...
Feb 25, 2020 · It's double the low-carb power with breadcrumb-less chicken meatballs and zoodles instead of pasta. The sauce is packed with salty capers, earthy mushrooms, bell peppers, and …
From eatthis.com
See details


STUFFED CALAMARI IN TOMATO SAUCE - MANGIA BEDDA
Nov 15, 2019 · Stuffed Calamari in Tomato Sauce are filled with a cheesy breadcrumb mixture and cooked in a fragrant tomato sauce which is perfect for serving with pasta as a first course! Stuffed calamari in tomato sauce …
From mangiabedda.com
See details


HEALTHY RECIPES FROM DIETITIANS - FOOD & NUTRITION ...
NYPBeHealthy Recipes These are the recipes that our nutrition experts use when cooking for their families, friends, and themselves. V = vegetarian recipe GF = gluten-free recipe
From nyp.org
See details


THE BEST VEGAN STUFFED MUSHROOMS | GLUTEN & GRAIN-F…
Dec 04, 2020 · Instructions. Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside. Marinate the Mushrooms: place the mushroom caps in a large glass bowl and drizzle 1 …
From frommybowl.com
See details


SQUASH CASSEROLE RECIPES : FOOD NETWORK | FOOD NETWORK
Squash is the perfect canvas for cheese, herbs and breadcrumbs. Serve up one of these delicious and easy casserole recipes …
From foodnetwork.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »