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Baked Peppers for a Summer Lunch Recipe

Baked Peppers for a Summer Lunch Recipe



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My version of classic Italian baked peppers, but without the anchovies and with a last-minute stirring in of basil. There are some gorgeous flavors here, especially when the tomato juices mingle with the basil oil.

Ingredients

  • 4 large peppers
  • 12-16 small or cherry tomatoes
  • Olive oil
  • A couple handfuls of basil leaves

Directions

Preheat the oven to 400 degrees. Cut the peppers in half lengthwise and discard the seeds and white core. Put the halved peppers, cut side up, in a roasting pan or baking dish. Cut the tomatoes into halves or quarters, depending on their size, and season with salt and black pepper. Divide between the peppers. Pour a little olive oil into each pepper and bake until the tomatoes and peppers are lusciously soft, about forty-five minutes to an hour.

Blitz the basil leaves and about 1/3 cup olive oil in a blender (sometimes I use a pestle and mortar), then pour into the peppers. The basil dressing will mingle with the warm tomato juices.


Nigel Slater’s recipes for easy summer eating

T he hotter the weather, the less time I seem to spend in the kitchen. At this time of year, it is the least time-consuming recipes that get my attention. Recipes that fit in with the slower rhythm of life during the summer months, don’t involve hours of preparation or require the oven to be on for long. This month’s collection of recipes sits comfortably with how I want to cook on a summer’s day. The shopping list is short, there is an ease of preparation and an uncomplicated quality to them. Effortless cooking for the last days of summer.


Yemista (Stuffed Vegetables)

Yemista is the Greek term for "stuffed," and this classic recipe uses tomatoes, zucchini, peppers, eggplant, and even potatoes to do precisely that. A blend of meat, rice, and seasonings nestles inside of whole vegetables which are then baked in the oven for approximately 1 hour. Make a vegetarian version by skipping the meat.

Ready in 1 hour and 45 minutes, this dish is a complete meal in itself. Serve with warm bread.


2. Hot Dogs

If you have some picky eaters on your hands, you can&rsquot go wrong with the all-American hot dog. Kids and adults alike will appreciate this classic summer cookout food.

And don&rsquot forget to smother them in ketchup and mustard, sauerkraut, or caramelized onions.

A big perk of hot dogs is that you can make them anywhere &ndash at home on the backyard grill, in the park, or over a roaring campfire.

But no matter where you make them, they&rsquoll always taste perfect with a big helping of baked beans.


15 Favorite Bell Pepper Recipes

Got bell peppers and need a way to use them? Not only are these colorful peppers delicious, they’re loaded with vitamins too. They’re very high in vitamin C, and have double your daily need. They also have Vitamin B and beta carotene. There are so many ways to use them in recipes, outside of the standard stuffed peppers.

Here’s list of the best bell pepper recipes we can find. Of course we’ve got the traditional stuffed peppers: our favorite is a Mediterranean-style recipe with quinoa and feta cheese. But there are lots of other great ways to use peppers in a supporting role: like spiced up in fajitas or diced to add texture to chili. These recipes feature all different colors, from red to orange to yellow to green bell peppers. The colors are interchangeable and you can customize them as you’d like!


4. Stuffed Peppers

Super healthy and simple to make, stuffed peppers are a tried and true crowd-pleaser. Just mix the ingredients together, stuff into your peppers, and cook in the slow cooker for about three hours. This recipe calls for rice in the stuffing, but if you want to make things even healthier, opt to use cauliflower rice instead.


Chicken and Couscous Stuffed Peppers

This caught my eye because they are spiked with lemon juice and tangy goat cheese! This combination, along with the chicken and couscous, sounds absolutely delicious! I would probably substitute a whole grain couscous like this one. Recipe and photo from certified pastry aficionado.


Directions

In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.

Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers, garlic and ginger, rice vinegar, tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.

Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.


Simple Summer Party Recipes

Hosting a summer get-together is a breeze when you’ve got the right recipes. From gazpachos and salads to grilled chicken and mixed drinks, these warm-weather dishes are sure to impress.

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Grown-ups, this one&rsquos for you. Combine homemade lemonade with sparkling wine and garnish with fresh mint, lemon slices and raspberry-filled ice cubes.

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Gazpacho

Sticky Honey-Soy Chicken Wings

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Perfect Homemade Lemonade

Arugula, Watermelon and Feta Salad

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Farro Salad with Tomatoes and Herbs

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Raspberry Lime Punch

Roasted Shrimp Salad

Zucchini Caprese Sliders

Make the most of summer produce with Ree&rsquos veggie sliders. Be sure to grill the zucchini for just a few minutes &mdash long enough to have grill marks, but not so long that they lose their firm texture.

Grilled Yellow Gazpacho

With a bounty of summer veggies and fresh basil for garnish, Trisha&rsquos beautiful gazpacho is like sunshine in a bowl. Pro tip: make the gazpacho the day before you plan to serve and let it chill overnight &mdash the soup will only improve as it sits!

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Nothing says &ldquosummer&rdquo quite like a low country boil. For a classic country feel (and easy cleanup!), spread the meal over newspaper and have your guests help themselves.

Charred Sweetcorn Salsa

Combine charred corn with tomatoes, jalapeno and lime to make a simple salsa that&rsquos bursting with fresh flavor.

Roasted Salmon Tacos

Ina tops easy fish tacos with a crunchy fresh slaw and simplified guacamole. If you are hesitant about cooking fish, this is the recipe for you. No flipping required and the roasted salmon is broken up into chunks for the tacos, so you don&rsquot have to worry about getting it onto the spatula in one piece. Bring on (Fish) Taco Tuesday.

Jicama and Red Cabbage Slaw

Trisha&rsquos tangy slaw makes a beautiful accompaniment to grilled chicken or barbecued pork.

Nick's Favorite Grilled Orange Soda

Yes, you can use your grill to make drinks. Molly grills oranges until they&rsquore extra sweet and slightly smoky, then combines the juice with soda water and a pinch of turmeric.

Chicken Fajita Salad

Ree puts a fresh twist on the charcuterie board with her fun and festive salad, which is cooked from start to finish on the grill.

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Tuna Poke Bowls

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Blackberry-Bourbon Iced Tea

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Summer entertaining is all about budgeting your prep time so you don't miss the party. Valerie starts out with store-bought naan as the base for her grilled flatbread to save some time, but goes the extra mile to make delicious Mediterranean-spiced lamb meatballs from scratch. The result is a fun new take on grilled pizza.

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Coffee granita

It sounds odd, a sorbet topped with whipped cream, but in this case the dairy addition is essential to form some sort of balance The soft, smooth-tasting cream is a perfect contrast to the crystalline texture and keep-you-up-all-night quality of the granita. I give myself quite a bit of time to make this classically Roman end to a meal as it takes a while to freeze by hand. Should you use an ice-cream maker, you will end up with a smooth coffee sorbet which will be delicious but will lack the granular texture of true granita.

300ml still mineral water
150g sugar
350ml hot espresso coffee
softly whipped cream, to serve

Coffee granita. Photograph: Jonathan Lovekin

Bring the water to the boil then add the sugar and stir till dissolved. You have produced a light sugar syrup. Pour in the coffee and leave to cool, then chill thoroughly in the fridge.

Place a metal or plastic box in the freezer. When it is very cold, pour in the coffee syrup and leave in the freezer for a good hour. Remove and stir the ice crystals that have formed around the edge into the liquid middle and return to the freezer. Leave for 45 minutes to an hour then repeat, folding the frozen edges into the centre. Continue this, every hour or so, until you have a box of frozen, coffee-coloured ice crystals.

Whip the cream until it lies in soft folds.

Divide the granita between four chilled glasses (the ice melts quickly, so don't skip the step of getting your glasses thoroughly cold), then spoon on the whipped cream.