Originally Posted by Cougarwalker79
I don't know that I'd ever be canning whole peppers, since the only thing I really use pickled peppers for is sandwiches, salads, and pizza. My grandmother canned the whole cherry peppers, but I'm not really a big fan of jarred hot peppers. I usually use hot peppers fresh or dried.
I use pickled sweet roasted peppers...they are small things about an inch...I add them whole to pizza and calzones.
I tend to drain them before cooking with them. The reason I use them is they add a kick to the mouth...bite into a meditteranean calzone they add a very nice kick.
The whole hot ones I take and slice them remove the seeds and stem. I then stuff them, cheeses, meats, and salads...
8 oz Boneless, skinless chicken breast
3 cups Baby spinach
2 cloves Garlic, diced
1/4 cup Whole wheat flour
1 16-oz Pkg whole wheat pizza dough
1/2 cup Low fat ricotta cheese
1/2 cup Onion, chopped
1/4 cup Roasted sweet pickled peppers
1 Small Roma tomato, seeded, cored & diced
1/2 cup Reduced-fat feta cheese
2 tsp Olive oil
Preheat oven to 375F. Bake chicken breast for 15-20 mins until fully cooked. Meanwhile steam spinach, garlic & 1 tsp water in a bowl for 2 mins on high in the microwave. When cool, drain excess liquid
Cover a flat surface and rolling pin with flour. Divide pizza dough into 4 sections by cutting with a knife. Roll out each section into a circle. Place each section on a baking sheet
Mix ricotta cheese & onion together with spinach-garlic mixture.
To assemble each calzone: Layer 1/4 of ricotta mixture, 1 artichoke heart, 1 tbsp red pepper & 2 oz chicken breast on 1 half of each dough section. Next sprinkle 1 tbsp tomato & 3 tbsp fets. Be sure to leave 1/4 inch around perimeter of dough. Fold in half to make a half-moon shape, pinch sides together with water to stick. Brush exterior of dough, on both sides, with oil, gently flipping over calzone to avoid contents ripping through. Bake for 20 to 25 mins, until dough is golden and feels crusty to the touch. Let cool for 5 mins
My other is the stuffed peppers...I do love other things stuffed in them too. My most sought after is escarole and sausage,sometimes I add some mozzerella string cheese.
1½ pounds escarole
3 garlic cloves, peeled and sliced
3 tablespoons extra-virgin olive oil
3 sweet Italian sausages, casing removed and meat crumbled
½ teaspoon peperoncino, or to taste
¼ teaspoon salt, or to taste
Trim off the tough bottom of the escarole head, separate and rinse the leaves, then chop them crosswise into 2-inch wide strips. Pour the olive oil into the skillet and set it over medium-high heat. Scatter the sliced garlic in the pan and cook for a minute or two until sizzling. Add the sausage, breaking up the meat and spreading it in the pan. Push aside the sausage and sprinkle the peperoncino in a cleared hot spot to toast it, then sprinkle the salt over. Stir together with the sausage and cook for 2 to 3 minutes until all the meat is browned.
With the heat on high, pile all the chopped escarole in the pan and toss the strips over and over, to heat and start cooking (tongs are useful for this). Pour a cup or so of water into the skillet and continue turning the escarole, as it steams and wilts, until all the water has evaporated. Lower the heat and cook, stirring frequently, until the escarole is very soft and almost dry, about 10 minutes in all. Adjust the seasoning and let the filling cool a bit. Turn it onto a board and chop it up with a chef's knife, so the escarole and sausage are in small bits and mixed together.
Once you got your peppers open just stuff, roll secure with toothpick and you can lightly bake if your working with cheese...so when they bite into it they good warm gooey cheese, escarole and sausage with this kick of pepper flavor a sour bite to it...least sometimes, depends on the pick recipe.