Pepperoncini, Banana Peppers, call them what you want but that little kick of acidity and heat is always a great addition to sandwiches, salads, pot roasts and more. Pepperoncinis add to a balanced diet so why not throw them in the mix!
- The vibrant peppers are a great source of Vitamin C, Vitamin A, and Vitamin K
- Pepperoncini also have a great role in supporting the immune system, promoting skin health, and absorbing iron.
- Pepperoncini contains Capsaicin which is linked to pain relief, weight management, and anti-inflammatory properties
Recipes:
Pepperoncini Relish (cakenknife.com)
- 1 cup Pepperoncini, stems removed
- 1/3 cup Jalapeno Peppers
- 1/2 Red Bell Peppers, roughly chopped
- 1/2 Yellow Bell Pepper, roughly chopped
- 1/4 White Onion, roughly chopped
- 3 Cloves Garlic, halved
- 2 tablespoons Peperoncini Juice
- 1/2 teaspoon fresh Lemon Juice
- 1/4 teaspoon Red Pepper Flakes
- 1/4 cup freshly chopped Parsley
- 2 teaspoons Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Add pepperoncini, jalapenos, bell peppers, onion, and garlic to the food processor. Pulse until everything is finely chopped.
- Dump out mixture into a saucepan and stir in pepperoncini juice, lemon juice, and red pepper flakes. Cook over medium heat for about 3 to 5 minutes, until the vegetables are slightly softened.
- Drain out any excess liquid with a fine mesh sieve. Let cool completely and place in a medium bowl. Stir in remaining ingredients and serve.
- To store, place in an airtight container (I like to use a mason jar!) and store in the refrigerator for 1 to 2 weeks.
Grilled Chicken with Pepperoncini Garlic Butter (pinchofyum.com)
Grilled Chicken:
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon coarse Kosher Salt
- 1 pound Chicken Breasts
- 1 tablespoon Olive Oil
Pepperoncini Butter Sauce:
- 6 tablespoons Butter
- 1 clove Garlic, minced
- 1/4 cup Pepperoncini Brine
- 1/4 to 1/2 cup Pepperoncinis, chopped
Cucumber Salad:
- 1 pint Cherry or Grape Tomatoes, halved
- half a Cucumber, chopped
- a quarter of a Red Onion, minced or thinly sliced
- Salt and Pepper, Olive Oil, Vinegar
- Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
- Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
- Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
- Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
- Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!
Proscuitto Wrapped Stuffed Pepperoncini (mariemarino.com)
- 8 ounces Cream Cheese, softened
- 1/2 to 3/4 cup freshly shredded Italian Cheeses
- 1/4 teaspoon Oregano
- 1/2 teaspoon Parsley
- Freshly ground Black Pepper
- 1 large jar Pepperoncini Peppers
- 1 package thinly sliced Proscuitto
Combine softened cream cheese with shredded cheeses and oregano, parsley and black pepper. Set aside.
Take each pepperoncini pepper and cut the top stem off. Using kitchen shears, cut down the pepper lengthwise and remove all seeds. If it is a large pepper I cut all the way in half to make two sides that I stuff seperately, so that all the peppers are similiar in size. Place on a paper towel to dry slightly.
Line a large baking sheet with parchment paper. Stuff each pepperoncini with the cream cheese mixture, using a small teaspoon. The mixture will be soft and easy to wrap the sides of the pepper around it.
Cut each thin piece of proscuitto lengthwise into strips. Each piece will have about 4 strips. Wrap each stuffed pepperoncini with proscuitto, covering the pepper from top to bottom. This can be done easily as the proscuitto is very thin; if a strip tears that's ok, just stick in onto the pepper or fold it under the pepper to hold in place. When it is baked, the proscuitto will crisp up and hold it all together. Place each stuffed pepperoncini on the baking sheet, lining up in rows. At this point, you can place in the refrigerator until ready to cook, up to one day ahead.
Bake on convection bake at 375° for about 15 minutes or until the proscuitto is crispy and the cheese is melted and slightly browned. Enjoy!
Slow Cooker Pepperoncini Beef aka Drip Beef (slenderkitchen.com)
- 2 pounds Lean Beef Eye Round Roast
- 8 ounces Pepperoncini with Juice
- 1 Onion, chopped
- 1 cup Beef Broth
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Salt
Add the beef to the slow cooker. Season lightly with salt and pepper. Pepperoncini liquid and beef broth can have a significant amount of salt, so don't oversalt. You can always add more after cooking.
Add the diced onions, pepperoncinis and liquid, beef broth, and Italian seasoning.
Cook the beef on low for 8 hours until the beef is fork tender and shreds easily. Shred the beef with two forks. Taste and season as needed.
