Tag Archive: mini sweet peppers

  1. La Roca’s Little Bulls “Toritos”

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    Serves 8

    Ingredients

    • 12 large mini sweet peppers of assorted colors
    • 12 large yellow hot caribe chilies
    • 6 tablespoons of soy sauce
    • 3 tablespoons of olive oil
    • 24 raw shrimp, peeled & deveined
    • 12 slices of thin bacon cut in half
    • 2 cups vegetable oil
    • 1 juicy orange
    • ½ cup chopped fresh cilantro
    • 1 lime

    Instructions

    In a deep pan heat the 2 cups of vegetable oil, once oil is hot, fry the mini sweet peppers & caribe chilies.

    Turn mini peppers & chilies so that all sides get blistered. Remove peppers & chilies from oil and let them rest in a paper towel. Cover them for about 3 minutes. The steam created in the paper towel will help you peel the skin off. Once the skin is peeled off, slice the chilies & peppers and remove any seeds, leaving the stems on.

    Blend soy sauce & olive oil and set aside

    Heat soy sauce & olive oil in a pan and lightly cook shrimp for a couple of minutes. Remove shrimp from pan and cut into 3-4 pieces. Stuff each mini peppers & caribe chili with shrimp pieces, and wrap with bacon. Use toothpicks to secure the wrap. In a hot skillet sear the Toritos until bacon is cooked & a little crispy. Remove Toritos and arrange on a platter with orange slices. Drizzle with the soy sauce & olive oil blend. Top with chopped cilantro & squeeze the fresh lime over the Toritos.

    Mama Bon says: Garnish with sliced oranges & freshly chopped cilantro and make this dish look as good as it tastes! Buen Apetito

  2. La Roca’s Sweet Mini Pepper & Spicy Chicken Brochettes

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    Serves 8 -10

    Ingredients

    • Spicy Marinade for Chicken:
    • 4 tablespoons soy sauce
    • Juice from one orange, seeds removed
    • 4 tablespoons high heat vegetable oil or peanut oil
    • 2 jalapenos minced, remove stems & seeds
    • 2 peeled garlic cloves
    • 4 tablespoons l fresh chopped cilantro
    • 1 tablespoon Dijon mustard
    • 1 tsp cumin
    • Salt & fresh cracked pepper to taste

    Instructions

    Puree all of the above ingredients in a food processor or blender. Generously coat the chicken pieces on all sides, cover chicken and refrigerate for about 2-4 hours.

    4 ½ lbs of chicken breasts cut into pieces, about 1 ½” in size

    For the Brochettes:

    • Marinated Chicken
    • 10 bamboo skewers or
    • 24-30 Sweet mini peppers, red, yellow, & orange cut in half, remove stems &
    • seeds if any
    • 3 jalapenos cut in thirds, remove seeds & stem
    • 1 large red onion cut into ¾ wedges and separate
    • 1 fresh pineapple cleaned & cut into cubes, you can use canned if fresh is not available
    • Season with salt & pepper before grilling

    Instructions

    Thread chicken, onion, peppers, jalapenos and pineapple onto skewers. Alternate the ingredients so that you create a colorful brochette. Jalapenos are hot, if you don’t want to add them that’s ok but they grill up nicely and add a kick.

    Grill brochettes on med-high heat for about 7 minutes and turn over. Continue grilling for about another 8 minutes until chicken temperature registers 160 degrees. Remove from grill and serve.

    Mama Bon says: These are best hot off the grill. Buen Apetito

  3. La Roca’s Sweet Mini Pepper Tenderloin Filets

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    Serves 8

    Mini Pepper Salsa

    • 50 Wilson’s Mini Sweet Peppers
    • 4 tablespoons of extra virgin olive oil
    • ½ tablespoon balsamic vinegar
    • 1 tsp of fresh ground pepper
    • 4 cups of sliced green olives pitted
    • 1 cup of capers
    • 4 tablespoons of chopped fresh cilantro
    • 8 Tenderloin Filets about 8-10 ounces each

    Instructions

    Rinse the mini peppers & lightly toss with olive oil. Roast peppers on a pan and once all the sides have been roasted and peppers are soft, remove from heat. Remove the skin, slice off the tips and remove any seeds. Cut peppers length wise into strips. Mix olive oil, balsamic vinegar, pepper, green olives, sweet mini pepper strips, capers & cilantro. Salt & pepper to taste.

    Season tenderloin filets with salt & pepper before grilling. Once filets are cooked, top filets with mini sweet pepper salsa and serve.

    Mama Bon says: Be generous with the salsa, it’s delicious! Buen Apetito

  4. Mini Sweet Pepper & Blueberry Salad

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    Serves 1

    Ingredients

    • Your choice of mixed greens or butter leaf lettuce
    • ½ cup Sliced mini peppers ( About 4-5 peppers)
    • ¼ cup Blueberries
    • 3-4 Strawberries
    • 1-2 tablespoons Feta cheese
    • 2 finely slivered mint leaves
    • Top with your choice light vinaigrette

    Wash and dry lettuce, mini sweet peppers, blueberries, strawberries and mint leaves. Remove the stems and seeds from the mini peppers and slice into strips or rounds. Remove the stems and slice strawberries into quarters. Cut mint leaves into slivers. Place mixed greens on to plate and top with sliced mini sweet peppers, blueberries, quartered strawberries, feta cheese and slivered mint leaves. Top with your favorite vinaigrette, we recommend champagne vinaigrette.

  5. Shrimp & Mini Sweet Pepper Escabeche

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    Serves 12

    Ingredients

    • 2 ½ lbs small shrimp, peeled & deveined
    • 1 lb of Wilson’s sweet mini peppers cut in strips
    • 6 whole garlic cloves
    • 2 medium red onion cut in thin strips
    • ¾ cup olive oil (don’t use light)
    • 6 tbls white wine vinegar
    • 1 small can pickled jalapeno strips, use as many as you like
    • 1 Bay leaf
    • Sea Salt, fresh cracked pepper & dry oregano to taste

    Instructions

    In a pan heat olive oil on low heat (do not let it overheat) and add garlic, onions. Once onions are slightly cooked add vinegar, salt, pepper & herbs, stir well. Next add shrimp and continue stirring while the shrimp cooks. Add jalapenos & mini peppers to pan. Cook the shrimp until it begins to turn pink, but be careful not to overcook the shrimp. Take the pan off the stove and transfer everything into a glass Pyrex dish. Cover with plastic wrap and let the dish sit out. Do not refrigerate. Over the next three days let the shrimp escabeche rest, stir daily and re-cover with plastic wrap. Serve on the fourth day. It is best served at room temp and can be served with crackers or tortilla chips.

  6. Sweet Mini Peppers Stuffed with cream cheese

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    Fresh Pesto Ingredients

    • 2 cups fresh cilantro
    • 2 small garlic cloves
    • 3/4  cup toasted walnuts
    • Small pinch of sea salt
    • 1/2 cup Parmesan cheese
    • 1 cup olive oil
    • 1/3 cup fresh orange juice
    • Put all of the above ingredients in a blender or a food processor and puree.

    Additional Ingredients

    • 30 red, yellow, orange Sweet Mini Peppers
    • 18 ounces cream cheese or goat cheese

    Preheat oven to 350. Leaving stem on the peppers, slice peppers and remove the seeds. Fill each pepper with cheese. Arrange peppers on a baking sheet, drizzle with a touch of olive oil and bake for about 8-10 minutes until peppers are tender and a touch crispy. Remove from oven and arrange on a platter & spoon pesto on top of each pepper.

    Mama Bon says: Save left over pesto—it’s great on grilled chicken, warm potatoes or just slather a piece of toast. Buen Apetito

  7. Bowtie Pasta with Sweet Mini Peppers, Broccoli & Sausage

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    Serves 4-6

    Ingredients

    • 1 pound of bowtie pasta
    • Pinch of salt
    • 4 ounces of sweet Italian sausage with casings removed
    • 3 tablespoons of freshly minced garlic: about 9 cloves
    • 1 cup of roasted sweet mini peppers sliced & with skin removed
    • ½ tsp fresh cracked black pepper
    • ½ tsp red pepper flakes
    • 2 pounds of broccoli florets, cut broccoli florets into 1 inch pieces
    • ½ cup of chicken or vegetable prepared consommé
    • 1 tablespoon of extra virgin olive oil
    • 1 cup of freshly grated Romano cheese or parmesan cheese

    Instructions

    In a large pot boil about 4 quarts of water and about a tablespoon of salt. Add pasta and cook according to the directions for al dente. When the pasta has cooked, drain the water and return the pasta to the pot, drizzle with a little olive oil, stir and cover.

    Meanwhile, brown the sausage in a non stick skillet for about 5 minutes over medium heat. While you’re cooking use a spoon or spatula to break the sausage into small pieces. Once sausage is browned, add the garlic, roasted mini sweet peppers, ½ teaspoon of salt, red pepper flakes and some fresh cracked pepper. Continue cooking for about 2 minutes and make sure you continue stirring. Increase heat to high and add ½ cup of prepared consommé and broccoli.

    Cover and cook for about 2 minutes then uncover, continue cooking & stirring while the water evaporates and the broccoli has finished cooking. Taking care not to overcook the broccoli, add the broccoli mixture and cheese to pasta and toss. Drizzle with a touch of olive oil and serve.

    Mama Bon says: Shrimp is exceptional in this dish as well. Try it instead of sausage! Buen Apetito!