Best 4 Blistered Baby Pepper Salad Recipes
Get ready to tantalize your taste buds with a culinary journey into the realm of flavors with our guide to creating the perfect blistered baby pepper salad. This refreshing and vibrant dish is a symphony of sweet, tangy, and smoky notes, sure to leave you craving more. Whether you're a seasoned cook or just starting your culinary adventure, our carefully curated selection of recipes will provide you with the inspiration and guidance you need to create a truly exceptional salad that will impress even the most discerning palate. So, gather your ingredients, prepare your utensils, and let's embark on a flavorful expedition that will change the way you think about salads forever.
Here are our top 4 tried and tested recipes!
BABY BELL PEPPER SALAD
Steps:
- Toss peppers in olive oil, then sprinkle with kosher salt and Aleppo pepper. Grill the peppers on high, turning until blistered and soft, about 8-10 minutes, or until done. Transfer to a bowl, toss in a glug of olive oil, a squeeze of lemon, and scatter with your favorite chopped herbs. Toss, then top with crumbled feta if desired.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
BABY BELL PEPPERS WITH CHICKEN SALAD
This bento box-style lunch is not only tasty but healthy, too. Baby bell peppers stuffed with chicken salad plus fresh cherries and cottage cheese. Refrigerate any remaining chicken mixture for later use.
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
- Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.
Nutrition Facts : Calories 1100.8 calories, Carbohydrate 53.2 g, Cholesterol 261.3 mg, Fat 50.1 g, Fiber 10.9 g, Protein 110.4 g, SaturatedFat 16.2 g, Sodium 2891.7 mg, Sugar 32.7 g
BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE
The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.
Provided by Martha Stewart
Categories Salad Recipes
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
- In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.
Tips:
- Choose ripe and firm baby peppers for the best flavor and texture.
- Blister the peppers over high heat to create a slightly smoky flavor.
- Use a variety of colors of baby peppers to add visual interest to the salad.
- Toss the peppers with a simple vinaigrette dressing to enhance their flavor.
- Add crumbled feta cheese, toasted pine nuts, or fresh herbs to the salad for extra flavor and texture.
- Serve the salad immediately or chill it for later.
Conclusion:
Blistered baby pepper salad is a delicious and easy-to-make summer dish. With its vibrant colors and flavors, this salad is sure to be a hit at any gathering. Whether you serve it as a side dish or a main course, this salad is sure to please everyone at the table. So next time you're looking for a quick and healthy meal, give blistered baby pepper salad a try.
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