Best 20 Fried Peppers Recipes

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

Steps:

• In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
• Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

AIR-FRIED ROASTED SWEET PEPPERS AND ONIONS

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes. Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS

Steps:

• Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

STIR-FRIED SWISS CHARD AND RED PEPPERS

Steps:

• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

ASIAN FLANK STEAK WITH FRIED CHINESE NOODLES WITH PEPPERS

Steps:

• Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
• In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
• To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.

BROCCOLI 'N RED PEPPERS STIR FRIED

Steps:

• In a wok or large skillet Heat oils over high heat.
• Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
• Add onions stir fry 1 minute.
• Add mushrooms, stir fry 1 minute.
• Add broccoli, stir fry 1 minute.
• Add red Pepper and stir fry for 1 minute.
• Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
• Sprinkle with Sesame seeds and serve.

TRACY'S CHEESE STUFFED FRIED BANANA PEPPERS

Steps:

• cut tops of banana peppers, edge out seeds (be careful not to slit it open on sides) stuff cheese in pepper with little finger make sure it reaches bottom.
• batter egg add seasoning put peppers in to soak.
• take out and roll in flour or bread crumbs repeat process for thicker crust.
• turn on deep fryer and fry until golden brown or cheese melt.
• this is good for finger snacks.

PAN FRIED MEATLOAF IN TRICOLOR PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.

STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS

Steps:

• In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2 teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and 1/3 cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl. Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.

STIR-FRIED CHICKEN BREAST WITH RED BELL PEPPERS AND SNOW PEAS

Steps:

• Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. Allow the peas to sit in the ice water for a few minutes, then drain.
• Heat a wok or a large skillet over high heat. Add the peanut oil. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok, and cook, stirring continuously, for about 2 minutes. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional hot red pepper flakes, and sesame oil. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. Sprinkle on the cilantro and serve hot over steamed rice.

STIR FRIED CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• Mince the garlic.
• In a medium bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, and the garlic and stir to combine. Add the chicken strips and toss to coat.
• Put the remaining 1 tablespoon cornstarch in a small bowl and whisk in the remaining 1 tablespoon soy sauce and chicken broth.
• In a large nonstick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes.
• Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes.

STIR FRIED GREEN BEANS AND PEPPERS

Steps:

• Wash beans and dry thoroughly. Use fresh green beans- the longer the better for presentation. Traditionally long beans are used.
• Trim beans at each end and slice pepper into strips equal to the size of the beans.
• In a hot wok or skillet add oil and beans and stir fry for 1 minute.
• Add 1/4 cup hot water. Cover and cook on high for 3 minutes.
• Add bell pepper strips and re-cover cooking for 1 minute.
• Add salt and sugar and stir to combine.
• Serve immediately.

STIR-FRIED CHICKEN WITH MANGO AND PEPPERS

Steps:

• Mix the marinade ingredients in a bowl.
• Put the raw chicken in and let it sit for half an hour.
• Mix the sauce ingredients in another bowl and put aside.
• Break off the star arms of the anise and throw away the middle.
• Carefully press between your fingers until you hear a crack.
• In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
• Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
• Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
• Put in the sauce ingredients and stir to mix until it thickens a bit.
• It should take about another minute.
• Add the mango slices and mix gently until they're warmed through.
• Garnish with the pecans and cilantro and serve immediately.

MAQUE CHOUX (FRIED CORN WITH GREEN PEPPERS) RECIPE BY TASTY

Steps:

• In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes.
• Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes.
• Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
• Serve warm.

STIR-FRIED EGGPLANT AND PEPPERS

Steps:

• Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
• Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
• Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.

STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS

Steps:

• Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.

STIR FRIED GREEN TOMATO WITH ONIONS & PEPPERS

Steps:

• Spray a skillet lightly with oil.
• Place over medium/high heat.
• Add all the ingredients and stir fry for 5 minutes.
• Do not over cook - the ingredients should be heated through but still crisp.