Here we are at the final post during our week-long #PepperParty. I joined up with a team of foodie bloggers to celebrate peppers of all kinds. A couple of days ago, I shared a recipe for my Sweet Pepper-Masa Cake. I had challenged myself to make a dessert with bell peppers for this blogging event. It was as delicious as it was unique, I think!The event is sponsored by Divemex though I have received no compensation nor products in exchange for my participation. I am joining the fun simply because I really love peppers. For the past month, we've been enjoying all of the poblanos - think grain-stuffed - and padròns - think pan-seared - from Fogline Farm in our CSA box. But this party prompted me to create some fun, new recipes featuring beautiful bells.
One of the things I adore about being part of events such as these - I get inspired by the other foodie blogger offerings. Here are my top three picks from October 7th's reveal, in no particular order. So gorgeous!
The growers of Divemex, our event sponsor, specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that includes support for families of their workers, health care for all employees and a child-free environment. You can like them on Facebook. I have.
Before sharing my recipe, here are the links to the recipes from the other Pepper Party bloggers today.
Roasted Bell Pepper Slow Cooker Soup by Cook the Story
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker
Texas Caviar by Juanita’s Cocina
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic
Shrimp & Garlic Rice Stuffed Peppers by White Lights on Wednesday
Canned Roasted Red Peppers by Jane’s Adventures in Dinner
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0
Steak Fajita Bell Pepper Boats from It’s Yummi!
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen
Kielbasa with Peppers and Onions by {i love} my disorganized life
Bacon Chili with Peppers by poet in the pantry
Slow Cooker Ropa Vieja by Cooking In Stilettos
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine
Peppers Stuffed with Everything Good by Healthy. Delicious.
Bell Pepper Slaw by The Redhead Baker
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca
And here's my Parmesan Soufflé with Citrus Pepper Sauce...this made 6 individual ramekin-servings.
7 large eggs
1/2 C organic sour cream
1/3 C organic whole milk
1 tablespoon butter, softened
10 T grated parmesan
1/2 t smoked paprika
1/2 t smoked paprika
1 T carrot top greens, chopped finely
freshly ground sea salt
freshly ground pepper
freshly ground sea salt
freshly ground pepper
Preheat the oven to 350F. Using a hand blender, blend together the eggs, sour cream and milk for at least one minue. Brush the butter all over the inside of the ramekins. Place 1 T of parmesan in the bottom of each dish, then mix the remaining cheese into the egg mixture. Pour the egg mixture gently over the top, leaving a small gap at the top to prevent spillage. Place the dishes in the oven, then carefully pour the remaining egg mixture to the top of each ramekin.
Bake for 55 to 60 minutes—the soufflés will be golden brown, puffy like a balloon, and will have risen up to an inch above the ramekin. Serve immediately. As they cool, they will deflate.
Bake for 55 to 60 minutes—the soufflés will be golden brown, puffy like a balloon, and will have risen up to an inch above the ramekin. Serve immediately. As they cool, they will deflate.
To serve, mix the chopped carrot top greens into the citrus pepper purée and spoon over the soufflés. Garnish with freshly ground sea salt, freshly ground pepper, and more parmesan cheese if you like.
And that's a wrap on our #PepperParty! I hope you've found some inspiration in all of our bell pepper recipes.
mmmm love a good souffle! your recipes for the pepper party have been so creative!
ReplyDeleteThanks, Shaina! I have enjoyed your recipes as well.
DeleteSuch a great recipe Camilla. It's been a pleasure partying with you again. xx
ReplyDelete