Passionate About Iowa City
and the Moms Who Live Here.

Recipe Roundup: Peppers Edition–7 Easy Ways To Use Up Peppers

Every year I have an abundance of jalapenos, bell peppers, banana peppers, garden salsa peppers, and red bell peppers, even if I only plant 1 plant of each! I have given some away, feed some to our chickens and pigs, and I’ve researched any and all recipes calling for peppers. Here are some fun yummy recipes I have found that will help you use up all those extra peppers.


Cowboy Candy

One of my most favorite things to do with jalapeños is to make cowboy candy. It’s a delicious appetizer poured over cream cheese and served with crackers. SO good.

peppers cowboy candy recipe

Cowboy Candy
Write a review
Print
5184 calories
1302 g
0 g
6 g
14 g
1 g
3052 g
85 g
1256 g
0 g
3 g
Nutrition Facts
Serving Size
3052g
Amount Per Serving
Calories 5184
Calories from Fat 48
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 85mg
4%
Total Carbohydrates 1302g
434%
Dietary Fiber 40g
159%
Sugars 1256g
Protein 14g
Vitamin A
308%
Vitamin C
2693%
Calcium
24%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 pounds jalapenos: fresh and firm
  2. 2 cups cider vinegar
  3. 6 cups granulated sugar
  4. ½ tsp turmeric
  5. ½ tsp celery seed
  6. 3 tsps granulated garlic (or minced garlic)
  7. 1 tsp ground cayenne pepper (or ground red pepper)
Instructions
  1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
  2. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
  3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
  4. Add the pepper slices and simmer for exactly 4 minutes.
  5. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
  6. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  7. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
  8. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
  9. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
  10. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t.
Notes
  1. If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
beta
calories
5184
fat
6g
protein
14g
carbs
1302g
more
Iowa City Moms Blog https://www.citymomsblog.com/

Tappel’s Spicy Pickled Eggs

Courtesy of Jeremy Tappel

Another favorite in our house is Tappel’s Spicy Pickled Eggs. These are great for an after school snack or to set out at a party.

peppers pickled eggs recipe

 

Tappel's Spicy Pickled Eggs
Write a review
Print
1456 calories
30 g
280 g
126 g
17 g
10 g
1396 g
22465 g
9 g
1 g
109 g
Nutrition Facts
Serving Size
1396g
Amount Per Serving
Calories 1456
Calories from Fat 1111
% Daily Value *
Total Fat 126g
194%
Saturated Fat 10g
51%
Trans Fat 1g
Polyunsaturated Fat 22g
Monounsaturated Fat 87g
Cholesterol 280mg
93%
Sodium 22465mg
936%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
26%
Sugars 9g
Protein 17g
Vitamin A
56%
Vitamin C
107%
Calcium
20%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-2 dozen hard boiled eggs
  2. 4 cups white vinegar
  3. ½ cup veggie oil
  4. 1 jar sliced jalapenos 12-15 oz jar (or I used fresh jalapenos from the garden)
  5. 1 chopped or sliced onion (A jar of cocktail onions works fine. Sliced onions also really soak up the heat.)
  6. 3 Tbs salt
  7. 3 Tbs hot sauce
  8. 1 Tbs garlic powder
  9. 1 Tbs crushed red pepper (I sometimes use my ground up peppers that I dehydrate, grind up, and then freeze)
  10. 1 Tbs minced garlic
  11. 2 Tbs mustard seed
Instructions
  1. Bring all ingredients (except eggs) to a boil. Boil for 5 mins.
  2. Pour over eggs in a glass jar.
  3. Seal and store in fridge for 7 days before trying. Yum!
beta
calories
1456
fat
126g
protein
17g
carbs
30g
more
Iowa City Moms Blog https://www.citymomsblog.com/

Cheesy Stuffed Green Pepper Casserole

We are not big fans of stuffed peppers here but have found a stuffed pepper casserole my kids absolutely love! Even after we all eat a good portion of this, there are always leftovers, and it reheats well for lunch the next day. 

 

Cheesy Stuffed Green Pepper Casserole
Write a review
Print
3568 calories
382 g
518 g
158 g
194 g
74 g
3853 g
3817 g
122 g
4 g
71 g
Nutrition Facts
Serving Size
3853g
Amount Per Serving
Calories 3568
Calories from Fat 1399
% Daily Value *
Total Fat 158g
244%
Saturated Fat 74g
369%
Trans Fat 4g
Polyunsaturated Fat 11g
Monounsaturated Fat 60g
Cholesterol 518mg
173%
Sodium 3817mg
159%
Total Carbohydrates 382g
127%
Dietary Fiber 47g
187%
Sugars 122g
Protein 194g
Vitamin A
215%
Vitamin C
753%
Calcium
210%
Iron
183%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups cooked rice (I have used both brown and white rice….we like both!)
  2. 1 lb ground beef
  3. 1 tablespoon olive oil
  4. 2 large green peppers, diced
  5. 1/2 cup frozen diced onion (I chop a fresh onion out of the garden)
  6. 29 oz can diced tomatoes, drained (I like to chop up a few fresh tomatoes instead)
  7. 3 (14 oz) cans tomato sauce (I usually skip this ingredient if I don’t have it on hand)
  8. 2 (14 oz) cans corn, drained (I use fresh corn off the cob during sweet corn season!)
  9. 1/2 teaspoon garlic powder
  10. 1/2 teaspoon kosher salt
  11. 1/2 teaspoon fresh ground black pepper
  12. 2 cups shredded cheddar cheese
Instructions
  1. Brown ground beef in a large sauce pan. (I like to use my cast iron pans. Easy clean up!) Drain, remove from pan and set aside.
  2. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally.
  3. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes.
  4. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese.
  5. Bake at 350 for 12-15 minutes or until cheese is melted.
beta
calories
3568
fat
158g
protein
194g
carbs
382g
more
Adapted from Mostly Homemade Mom
Iowa City Moms Blog https://www.citymomsblog.com/

Pickled Banana Peppers

Pickled banana peppers are a favorite on our subway sandwiches, so I decided to find the perfect pickled banana pepper recipes. We love them on salads as well as sandwiches.

 

Pickled Banana Peppers
Write a review
Print
432 calories
56 g
0 g
0 g
2 g
0 g
1608 g
9467 g
41 g
0 g
0 g
Nutrition Facts
Serving Size
1608g
Amount Per Serving
Calories 432
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 9467mg
394%
Total Carbohydrates 56g
19%
Dietary Fiber 3g
14%
Sugars 41g
Protein 2g
Vitamin A
2%
Vitamin C
21%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Banana peppers (sliced into rings)
  2. 5 cups white vinegar
  3. 1 cup water
  4. 4 tsp pickling salt
  5. 2 Tbs sugar
  6. 2 cloves garlic
  7. Crisper granulates
Instructions
  1. Put sliced banana peppers into hot pint jars.
  2. Bring all other ingredients, except granulates to a boil in a sauce pot.
  3. After 2 minutes, remove garlic cloves and discard.
  4. Pour brine over rings and add ¼ tsp of crisper granulates to the top.
  5. Secure with lid and rings for canning purposes.
  6. Boil in a hot water bath for 10 mins to seal.
Notes
  1. These can also just be put in the fridge. They don’t necessarily need to be canned.
  2. Eat after 7 days.
beta
calories
432
fat
0g
protein
2g
carbs
56g
more
Iowa City Moms Blog https://www.citymomsblog.com/

Jalapeno Poppers

Another favorite in our house is jalapeno poppers! I love to make these for an appetizer at birthday parties.

 

Jalapeno Poppers
Write a review
Print
3912 calories
95 g
895 g
306 g
193 g
164 g
963 g
8671 g
24 g
0 g
116 g
Nutrition Facts
Serving Size
963g
Amount Per Serving
Calories 3912
Calories from Fat 2704
% Daily Value *
Total Fat 306g
471%
Saturated Fat 164g
819%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 99g
Cholesterol 895mg
298%
Sodium 8671mg
361%
Total Carbohydrates 95g
32%
Dietary Fiber 3g
12%
Sugars 24g
Protein 193g
Vitamin A
156%
Vitamin C
28%
Calcium
373%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. A bunch of fresh jalapenos
  2. 1 pound shredded cheese
  3. 2 packages (8 oz) cream cheese
  4. 1 pound bacon
  5. Optional Bisquick and milk
Instructions
  1. Wearing gloves, I cut jalapeños in half and remove seeds.
  2. In a mixer, beat cream cheese and shredded cheese together.
  3. I then stuff each jalapeño half with cream cheese mix.
  4. To freeze: Put them on a cookie sheet lined with parchment paper and freeze. Once frozen, bag for later use.
  5. Bacon wrapped: Wrap them in bacon and bake them in the oven at 350 degrees for 20 mins.
  6. Fried: Bread with bisquick and milk mix, and fry them in a deep fat fryer for 5 mins or until crispy brown. YUM!
beta
calories
3912
fat
306g
protein
193g
carbs
95g
more
Iowa City Moms Blog https://www.citymomsblog.com/

Fresh Salsa Recipe

Last but not least, SALSA! We love salsa at our house. Whether its fresh or canned, we eat it all up. Here are our favorite salsa recipes.

salsa peppers recipe

 

Fresh Salsa
Write a review
Print
192 calories
42 g
0 g
2 g
8 g
0 g
784 g
193 g
25 g
0 g
1 g
Nutrition Facts
Serving Size
784g
Amount Per Serving
Calories 192
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 193mg
8%
Total Carbohydrates 42g
14%
Dietary Fiber 13g
50%
Sugars 25g
Protein 8g
Vitamin A
174%
Vitamin C
492%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 or 5 chopped fresh tomatoes
  2. 1 chopped fresh bell pepper
  3. 1 chopped fresh onion
  4. 4 chopped fresh jalapeño or garden salsa pepper (Garden salsa peppers are a little hotter than jalapeños.  Keep the seeds if you want the salsa hotter or for a milder salsa discard seeds. WEAR GLOVES!)
  5. Salt and Pepper to taste
  6. Optional cilantro
Instructions
  1. Just chop everything up and mix in a big bowl. Salt, pepper, and cilantro to taste!
beta
calories
192
fat
2g
protein
8g
carbs
42g
more
Iowa City Moms Blog https://www.citymomsblog.com/

Salsa

Courtesy of Nancy Monat

 

Salsa Recipe
Write a review
Print
1849 calories
422 g
0 g
9 g
63 g
2 g
4466 g
21793 g
288 g
0 g
4 g
Nutrition Facts
Serving Size
4466g
Amount Per Serving
Calories 1849
Calories from Fat 80
% Daily Value *
Total Fat 9g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 21793mg
908%
Total Carbohydrates 422g
141%
Dietary Fiber 76g
306%
Sugars 288g
Protein 63g
Vitamin A
655%
Vitamin C
1338%
Calcium
77%
Iron
171%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 cups skinned tomatoes, chopped up
  2. ½ cup or more of hot peppers, diced (more seeds = hotter)
  3. 2 green peppers, chopped
  4. ½ cup sugar
  5. 2 12 oz cans tomato paste (if I’m using romas or amish paste tomatoes, I do not use the canned paste)
  6. 6 large onions (be ready to cry), chopped
  7. 5 cloves garlic, minced
  8. 3 Tbs canning salt
  9. 1 cup cider vinegar
  10. Black pepper and paprika to taste
Instructions
  1. Bring all ingredients to a boil. Simmer 30 mins.
  2. Process 15 mins in a water bath canner. Can be put in pints or quarts.
Notes
  1. You can also put it in the fridge for later snacking!
beta
calories
1849
fat
9g
protein
63g
carbs
422g
more
Iowa City Moms Blog https://www.citymomsblog.com/

All peppers can be chopped, frozen, and eaten at a later date. We like to pull chopped green peppers out of the freezer and put them in our eggs in the winter. So good! We also have had them smoked, dehydrated, and then food processed them into a fine powder to be added to chili or other dishes. This is so good and packs a lot of flavor.

So this year, if you have a lot of peppers in your garden, try one of these recipes out, or try the chop and freeze method.


 

, , , , , , ,

No comments yet.

Leave a Reply