Mmm, get ready to elevate your meals with the vibrant Giant Marconi pepper! These sweet, versatile beauties are perfect for everything from quick weeknight dinners to impressive gourmet dishes. We’ve gathered 22 mouthwatering recipes that’ll inspire your inner chef—keep reading to discover new favorites!
Roasted Giant Marconi Pepper and Feta Salad
Sometimes you just need a salad that feels like a warm hug. This roasted pepper and feta combo is perfect for those cozy nights when you want something fresh but comforting. You’ll love how the sweet peppers pair with the salty cheese.
Ingredients
For roasting the peppers:
– 4 large Marconi peppers, halved and seeded
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the salad:
– 4 ounces feta cheese, crumbled
– 1/4 cup fresh basil leaves, torn
– 1 tablespoon lemon juice
Instructions
1. Preheat your oven to 425°F.
2. Place the pepper halves on a baking sheet, cut side up.
3. Drizzle the peppers with 2 tablespoons of olive oil.
4. Sprinkle 1/2 teaspoon of salt evenly over the peppers.
5. Roast the peppers in the preheated oven for 20 minutes, or until the edges are slightly charred. (Tip: For extra flavor, let the peppers develop some black spots—it adds a smoky depth!)
6. Remove the peppers from the oven and let them cool for 5 minutes.
7. Transfer the roasted peppers to a serving bowl.
8. Add 4 ounces of crumbled feta cheese to the bowl.
9. Sprinkle 1/4 cup of torn fresh basil leaves over the salad.
10. Drizzle 1 tablespoon of lemon juice over everything. (Tip: Fresh lemon juice brightens the dish, so avoid bottled if you can!)
11. Gently toss the salad to combine all ingredients. (Tip: Use a light hand to keep the feta from breaking down too much.)
Just imagine the creamy feta melting into those sweet, roasted peppers. The basil adds a fresh pop, and it’s fantastic served warm with crusty bread for dipping into the juices.
Stuffed Giant Marconi Peppers with Quinoa and Herbs
Let’s make stuffed peppers that are both hearty and healthy! You’ll love how the quinoa and herbs fill these giant Marconis with flavor. Perfect for a weeknight dinner or impressing guests.
Ingredients
For the peppers:
– 4 giant Marconi peppers
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh basil
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the peppers and remove the seeds and membranes.
3. Brush the outside of the peppers with 1 tbsp olive oil.
4. Sprinkle 1/2 tsp salt inside the peppers.
5. Place the peppers upright in a baking dish.
6. Rinse 1 cup quinoa under cold water until the water runs clear.
7. Combine the quinoa and 2 cups vegetable broth in a saucepan.
8. Bring to a boil over high heat.
9. Reduce heat to low, cover, and simmer for 15 minutes.
10. Remove from heat and let stand covered for 5 minutes.
11. Fluff the quinoa with a fork.
12. Sauté 1/2 cup diced onion in a skillet over medium heat for 5 minutes until translucent.
13. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
14. Combine the cooked quinoa, sautéed onion and garlic, 1/4 cup chopped parsley, 2 tbsp chopped basil, and 1/4 tsp black pepper in a bowl.
15. Stuff the pepper cavities with the quinoa mixture, packing it down gently.
16. Bake at 375°F for 25-30 minutes until the peppers are tender and slightly charred.
17. Let rest for 5 minutes before serving.
Tip: Rinsing quinoa removes its natural bitterness for a cleaner taste.
Tip: Stuff the peppers firmly so the filling holds its shape when sliced.
Tip: Letting them rest after baking helps the flavors meld together beautifully.
Unbelievably satisfying, these peppers have a tender-crisp texture with fluffy, herb-packed quinoa inside. Serve them sliced open with a dollop of Greek yogurt or alongside a simple green salad for a complete meal that feels both rustic and refined.
Grilled Giant Marconi Peppers with Balsamic Glaze
Zesty grilled peppers are one of those simple dishes that always impresses at summer gatherings. You’ll love how the sweet char pairs with the tangy glaze. It’s perfect for a quick side or even as a topping for burgers and salads.
Ingredients
For the peppers:
– 4 large Marconi peppers
– 2 tablespoons olive oil
– 1 teaspoon salt
For the glaze:
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
Instructions
1. Preheat your grill to medium-high heat, about 400°F.
2. Cut the Marconi peppers in half lengthwise and remove the seeds and membranes.
3. Brush both sides of the pepper halves evenly with olive oil.
4. Sprinkle the salt over the peppers.
5. Place the peppers on the preheated grill, cut side down.
6. Grill for 4-5 minutes until grill marks appear and the peppers begin to soften.
7. Flip the peppers using tongs.
8. Grill for another 4-5 minutes until tender and slightly charred.
9. While grilling, combine balsamic vinegar and honey in a small saucepan over medium heat.
10. Bring the mixture to a simmer, stirring occasionally.
11. Reduce heat to low and cook for 8-10 minutes until the glaze thickens enough to coat the back of a spoon.
12. Remove the peppers from the grill and arrange on a serving platter.
13. Drizzle the warm balsamic glaze over the grilled peppers.
Velvety and slightly smoky, these peppers have a wonderful tender-crisp texture that holds up well to the rich glaze. Serve them alongside grilled meats or chop them up to add sweetness to grain bowls—they’re versatile enough for any meal!
Giant Marconi Pepper and Tomato Gazpacho
Now that summer’s in full swing, you’re probably craving something cool and refreshing. This giant marconi pepper and tomato gazpacho is exactly what you need—it’s vibrant, no-cook, and perfect for those hot days when turning on the stove feels like a chore.
Ingredients
For the base:
– 4 large ripe tomatoes, roughly chopped (about 4 cups)
– 2 giant marconi peppers, seeded and chopped (about 2 cups)
– 1/2 English cucumber, peeled and chopped (about 1 cup)
– 1/4 cup red onion, chopped
– 2 cloves garlic, minced
For blending and seasoning:
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup ice cubes
For garnish (optional):
– Fresh basil leaves
– Drizzle of olive oil
Instructions
1. Combine the chopped tomatoes, marconi peppers, cucumber, red onion, and minced garlic in a large blender.
2. Add the olive oil, red wine vinegar, salt, black pepper, and ice cubes to the blender.
3. Blend on high speed for 60-90 seconds until completely smooth and no chunks remain.
4. Taste and adjust seasoning if needed, but avoid over-blending to prevent the gazpacho from becoming too watery.
5. Pour the gazpacho into a large bowl or container and cover it tightly with plastic wrap.
6. Chill in the refrigerator for at least 2 hours or up to 4 hours to allow the flavors to meld together.
7. Stir the gazpacho well before serving to reincorporate any separated liquids.
8. Ladle into bowls and garnish with fresh basil leaves and a drizzle of olive oil if desired.
Perfectly silky with a bright, tangy kick from the vinegar, this gazpacho lets the sweet marconi peppers shine. Serve it in chilled bowls for an extra refreshing touch, or pair it with crusty bread for a light lunch that celebrates summer’s best produce.
Savory Giant Marconi Pepper and Sausage Skillet
Aren’t you craving something hearty and easy to whip up for dinner? This savory skillet dish combines juicy giant Marconi peppers with flavorful sausage for a meal that’s both comforting and quick. You’ll love how it all comes together in one pan with minimal fuss.
Ingredients
– For the skillet: 1 pound Italian sausage (casings removed), 2 large Marconi peppers (sliced into 1-inch strips), 1 medium onion (chopped), 2 cloves garlic (minced), 2 tablespoons olive oil
– For seasoning: 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper
– For finishing: 1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley (chopped)
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound Italian sausage to the skillet, breaking it into small chunks with a spatula.
3. Cook the sausage for 5-7 minutes, stirring occasionally, until browned and no longer pink.
4. Tip: Use a wooden spatula to break up the sausage evenly for consistent browning.
5. Add 1 chopped onion and 2 sliced Marconi peppers to the skillet.
6. Sauté the vegetables for 4-5 minutes, stirring frequently, until they begin to soften.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Sprinkle in 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Mix everything well and cook for another 2 minutes to blend the flavors.
10. Tip: If the skillet seems dry, add a splash of water to prevent sticking and help steam the peppers.
11. Reduce the heat to low, cover the skillet, and simmer for 5 minutes to meld the ingredients.
12. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted.
13. Tip: For extra flavor, let it sit covered off the heat for 2 minutes before serving.
14. Garnish with 2 tablespoons chopped fresh parsley.
The peppers stay tender-crisp against the savory sausage, with a hint of spice from the red pepper flakes that’s balanced by the Parmesan. Serve it over creamy polenta or stuff it into warm tortillas for a fun twist—it’s versatile enough for any weeknight.
Giant Marconi Pepper and Goat Cheese Bruschetta
Now, imagine biting into a crispy, golden toast topped with sweet roasted peppers and creamy goat cheese. You’re going to love how easy this is to whip up for a quick appetizer or snack. It’s perfect for those times when you want something fancy without the fuss.
Ingredients
For the peppers:
– 2 large Marconi peppers, sliced into 1/2-inch strips
– 2 tablespoons olive oil
– 1/4 teaspoon salt
For the bruschetta:
– 4 slices of crusty bread, each 1-inch thick
– 2 tablespoons olive oil
– 4 ounces goat cheese, crumbled
– 1 tablespoon fresh basil, chopped
Instructions
1. Preheat your oven to 400°F.
2. In a bowl, toss the sliced Marconi peppers with 2 tablespoons olive oil and 1/4 teaspoon salt until evenly coated. Tip: Use your hands to mix for better coverage and to prevent the peppers from breaking.
3. Spread the peppers in a single layer on a baking sheet.
4. Roast the peppers in the preheated oven for 15 minutes, or until they are soft and slightly charred at the edges.
5. Remove the peppers from the oven and let them cool for 5 minutes. Tip: Letting them cool makes them easier to handle and enhances their sweetness.
6. Brush both sides of each bread slice with 2 tablespoons olive oil.
7. Place the bread slices on the same baking sheet.
8. Toast the bread in the oven at 400°F for 5 minutes, or until golden and crispy.
9. Remove the toasted bread from the oven.
10. Evenly distribute the roasted peppers over the toasted bread slices.
11. Sprinkle 4 ounces crumbled goat cheese over the peppers on each slice.
12. Return the baking sheet to the oven and bake for 3 minutes, or until the cheese is slightly melted. Tip: Watch closely to avoid over-melting the goat cheese, as it can become too runny.
13. Remove from the oven and sprinkle 1 tablespoon chopped fresh basil on top.
14. Serve immediately while warm.
Unexpectedly, the combo of crispy bread, sweet peppers, and tangy goat cheese creates a delightful contrast. The texture is wonderfully crunchy with a creamy melt, making it ideal for pairing with a light salad or serving as a standout party appetizer that’ll have everyone asking for the recipe.
Creamy Giant Marconi Pepper and Corn Soup
Perfect for those cozy fall evenings, you’re going to love this creamy soup that’s packed with sweet corn and giant marconi peppers. It’s hearty, comforting, and super easy to whip up in no time.
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 giant marconi peppers, seeded and chopped
– 4 cups fresh or frozen corn kernels
– 4 cups vegetable broth
For finishing:
– 1 cup heavy cream
– Salt to taste
– Fresh parsley for garnish
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 large diced onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 chopped giant marconi peppers and cook for 5 minutes until softened.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Stir in 4 cups corn kernels and cook for 5 more minutes.
8. Carefully transfer the soup to a blender and blend until smooth.
9. Return the blended soup to the pot over low heat.
10. Stir in 1 cup heavy cream and heat through for 3 minutes.
11. Season with salt to taste.
12. Ladle into bowls and garnish with fresh parsley.
Fantastic served hot with a sprinkle of fresh parsley on top. The soup has a velvety smooth texture with a subtle sweetness from the corn and peppers. Try topping it with some crunchy croutons or a dollop of sour cream for extra richness.
Spicy Giant Marconi Pepper Relish
Ready to spice up your condiment game? You’ll love this bold, chunky relish that packs serious heat and flavor. It’s perfect for topping burgers, hot dogs, or even stirring into dips for an extra kick.
Ingredients
For the peppers and aromatics:
– 4 large Marconi peppers, seeded and finely diced
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
For the liquid and seasoning:
– 1 cup apple cider vinegar
– 1/2 cup granulated sugar
– 1 tbsp kosher salt
– 1 tsp red pepper flakes
Instructions
1. Combine the diced Marconi peppers, diced onion, and minced garlic in a large, non-reactive saucepan.
2. Pour in 1 cup of apple cider vinegar and stir to coat all the vegetables evenly.
3. Add 1/2 cup of granulated sugar, 1 tbsp of kosher salt, and 1 tsp of red pepper flakes to the pan.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon.
5. Reduce the heat to low and simmer the relish for 25 minutes, stirring every 5 minutes to prevent sticking.
6. Check the relish after 25 minutes; the peppers and onions should be tender but still have some texture.
7. Remove the pan from the heat and let the relish cool completely to room temperature, about 1 hour.
8. Transfer the cooled relish to an airtight container or sterilized jars for storage.
Let this relish sit in the fridge overnight for the flavors to meld together beautifully. You’ll get a tangy, spicy condiment with a satisfying crunch from the peppers—try it on grilled cheese or mixed into mayo for a zesty sandwich spread.
Baked Giant Marconi Peppers with Mozzarella
Sometimes you just need a meal that feels fancy but comes together with minimal effort. These baked giant Marconi peppers with mozzarella are exactly that—stuffed with cheesy goodness and roasted to perfection.
Ingredients
For the peppers:
– 4 giant Marconi peppers
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the filling:
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 400°F.
2. Slice the giant Marconi peppers in half lengthwise and remove the seeds and membranes.
3. Brush the inside of each pepper half with 1 tbsp olive oil.
4. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper evenly over the peppers.
5. In a medium bowl, combine 2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, and 1 tsp dried oregano.
6. Evenly divide the cheese mixture among the pepper halves, packing it gently.
7. Place the stuffed peppers on a baking sheet lined with parchment paper.
8. Bake at 400°F for 20-25 minutes, until the cheese is bubbly and golden brown and the peppers are tender.
9. Let the peppers cool for 5 minutes before serving.
A perfect balance of sweet, roasted pepper and gooey, savory cheese makes this dish irresistible. Try serving them over a bed of quinoa or with a side salad for a complete meal—they’re great for weeknight dinners or impressing guests without the stress.
Giant Marconi Pepper and Avocado Salsa
Did you know giant Marconi peppers are like the sweet, meaty cousins of bell peppers? They make the most incredible base for a chunky salsa that’s perfect for summer snacking. You’re going to love how easy this comes together with creamy avocado and a zesty lime kick.
Ingredients
For the roasted peppers:
– 2 large Marconi peppers, halved and seeded
– 1 tbsp olive oil
– 1/4 tsp salt
For the salsa mix:
– 1 ripe avocado, diced
– 1/4 cup finely chopped red onion
– 2 tbsp fresh lime juice
– 1/4 cup chopped cilantro
– 1/4 tsp salt
Instructions
1. Preheat your oven to 425°F.
2. Place the pepper halves on a baking sheet, cut side up.
3. Drizzle the peppers with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
4. Roast the peppers in the oven for 20 minutes, or until the skins are blistered and slightly charred.
5. Remove the peppers from the oven and let them cool for 10 minutes.
6. Dice the roasted peppers into 1/2-inch pieces.
7. In a medium bowl, combine the diced peppers, diced avocado, and chopped red onion.
8. Add 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 tsp salt to the bowl.
9. Gently fold all ingredients together until just combined.
Tip: For extra flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.
Tip: Choose an avocado that yields slightly to gentle pressure for perfect ripeness.
Tip: Wear gloves when handling peppers if you have sensitive skin, as oils can cause irritation.
Hearty chunks of roasted pepper give this salsa a satisfying chew, while the avocado adds a cool creaminess that balances the zing from the lime. Try scooping it up with thick tortilla chips or spooning it over grilled chicken for a fresh twist—it’s seriously addictive!
Giant Marconi Pepper and Basil Pesto Pasta
Ever find yourself craving something fresh, vibrant, and utterly satisfying? You’re in luck because this giant Marconi pepper and basil pesto pasta is just the ticket for a quick, delicious meal. It’s packed with flavor and comes together in no time.
Ingredients
For the pesto:
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 cloves garlic, minced
– 1/2 cup extra virgin olive oil
– 1/4 tsp salt
For the pasta and peppers:
– 12 oz dried pasta (such as linguine or spaghetti)
– 2 large Marconi peppers, sliced into 1/4-inch strips
– 2 tbsp olive oil
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the dried pasta to the boiling water and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the sliced Marconi peppers to the skillet and sauté for 5-7 minutes, until they are tender and slightly caramelized, stirring occasionally.
5. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, and 1/4 teaspoon of salt.
6. Pulse the mixture until finely chopped, about 30 seconds.
7. With the food processor running, slowly pour in the 1/2 cup of extra virgin olive oil until the pesto is smooth and well combined.
8. Drain the cooked pasta, reserving 1/4 cup of the pasta water.
9. Return the drained pasta to the pot and add the prepared pesto, sautéed peppers, and reserved pasta water.
10. Toss everything together over low heat for 1-2 minutes until the pasta is evenly coated and heated through.
11. Season with 1/4 teaspoon of black pepper and additional salt if needed, then serve immediately.
Oh, the final dish boasts a creamy pesto coating with a slight crunch from the peppers, offering a burst of herbal and nutty flavors. Try topping it with extra Parmesan or a squeeze of lemon for a zesty twist that elevates the whole experience.
Hint of Garlic Giant Marconi Pepper Hummus
Let’s be real—you’ve probably had hummus before, but not like this. This giant Marconi pepper version brings a sweet, smoky twist with just the right garlic kick to keep things interesting. It’s perfect for dipping, spreading, or just eating by the spoonful when no one’s looking.
Ingredients
For the roasted peppers and garlic:
– 2 large Marconi peppers, halved and seeded
– 3 cloves garlic, peeled
– 1 tablespoon olive oil
For the hummus base:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
For garnish (optional):
– 1 tablespoon olive oil
– 1/2 teaspoon paprika
Instructions
1. Preheat your oven to 400°F.
2. Place the pepper halves and garlic cloves on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the peppers and garlic, tossing to coat evenly.
4. Roast in the preheated oven for 20 minutes, or until the peppers are soft and slightly charred.
5. Remove from the oven and let cool for 10 minutes to handle safely.
6. Transfer the roasted peppers and garlic to a food processor.
7. Add the chickpeas, tahini, lemon juice, 1/4 cup olive oil, salt, and cumin to the food processor.
8. Blend on high for 2 minutes, scraping down the sides halfway through for a smooth consistency.
9. Taste and adjust seasoning if needed, but avoid over-blending to keep it creamy.
10. Transfer the hummus to a serving bowl.
11. Drizzle with 1 tablespoon of olive oil and sprinkle with paprika for garnish, if desired.
Heavenly creamy with a subtle smokiness from those roasted peppers, this hummus has a velvety texture that pairs amazingly with crunchy veggies or warm pita. Try it as a sandwich spread for an extra flavor boost—it might just become your new go-to.
Crispy Giant Marconi Peppers with Parmesan
Venture into the world of crispy, cheesy goodness with these giant Marconi peppers! You’ll love how simple they are to make, and they’re perfect for a quick snack or impressive appetizer. Seriously, once you try them, you’ll be hooked.
Ingredients
For the peppers:
– 4 large Marconi peppers
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the topping:
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Cut the Marconi peppers in half lengthwise and remove the seeds and membranes.
3. Place the pepper halves on a baking sheet, cut side up.
4. Drizzle the olive oil evenly over the pepper halves.
5. Sprinkle the salt over the peppers.
6. Bake the peppers in the preheated oven for 15 minutes. Tip: Roasting them first helps soften the peppers and enhances their natural sweetness.
7. Remove the baking sheet from the oven.
8. Sprinkle the grated Parmesan cheese evenly over the pepper halves.
9. Add the black pepper on top of the cheese.
10. Return the baking sheet to the oven and bake for another 10 minutes, or until the cheese is golden and bubbly. Tip: Keep an eye on them during the last few minutes to prevent burning—every oven varies!
11. Remove the baking sheet from the oven and let the peppers cool for 2-3 minutes. Tip: Letting them rest briefly makes them easier to handle and allows the flavors to meld.
Perfectly crispy on the outside with a tender, sweet pepper inside, these are a total crowd-pleaser. Pair them with a drizzle of balsamic glaze or serve alongside a fresh salad for a delightful meal.
Giant Marconi Pepper Stir Fry with Tofu
Vibrant and packed with flavor, this giant Marconi pepper stir fry with tofu is the perfect weeknight dinner that comes together in no time. You’ll love how the sweet peppers pair with the crispy tofu, making it a dish that’s both satisfying and healthy.
Ingredients
For the tofu:
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
For the stir fry:
– 2 large Marconi peppers, sliced into 1-inch strips
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
For the sauce:
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp grated ginger
Instructions
1. Press the tofu for 15 minutes using a tofu press or by wrapping it in paper towels and placing a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Add the tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
5. Tip: Don’t overcrowd the pan—cook in batches if needed for the crispiest tofu.
6. Remove the tofu from the skillet and set aside on a paper towel-lined plate.
7. In the same skillet, heat 1 tbsp vegetable oil over medium heat.
8. Add the sliced onion and cook for 3-4 minutes until softened.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Tip: Keep the garlic moving to prevent burning, as it can turn bitter quickly.
11. Add the sliced Marconi peppers and cook for 4-5 minutes until tender but still crisp.
12. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp grated ginger.
13. Pour the sauce over the vegetables in the skillet and stir to combine.
14. Add the cooked tofu back to the skillet and toss everything together for 1-2 minutes until heated through.
15. Tip: For extra flavor, garnish with sliced green onions or a sprinkle of sesame seeds before serving.
Mouthwatering and textured to perfection, this stir fry offers a delightful crunch from the peppers paired with the satisfying crispness of the tofu. Serve it over steamed jasmine rice or quinoa for a complete meal, or enjoy it as is for a low-carb option that doesn’t skimp on flavor.
Marinated Giant Marconi Pepper and Olive Tapenade
Wow, have you ever wanted a dish that screams summer but feels fancy enough for a dinner party? This marinated giant Marconi pepper and olive tapenade is your answer. It’s vibrant, flavorful, and surprisingly easy to pull off.
Ingredients
For the marinated peppers:
– 2 large Marconi peppers, halved and seeded
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
For the tapenade:
– 1 cup pitted Kalamata olives
– 2 cloves garlic, minced
– 2 tablespoons capers, drained
– 1/4 cup fresh parsley, chopped
– 2 tablespoons lemon juice
– 3 tablespoons olive oil
Instructions
1. Preheat your oven to 400°F.
2. Place the pepper halves on a baking sheet, cut side up.
3. Drizzle 2 tablespoons of olive oil evenly over the peppers.
4. Sprinkle 1 teaspoon of dried oregano and 1/2 teaspoon of salt onto the peppers.
5. Roast the peppers in the preheated oven for 20 minutes, or until the edges are slightly charred and the peppers are tender.
6. Tip: For extra flavor, let the peppers cool to room temperature after roasting to allow the marinade to soak in better.
7. While the peppers roast, combine 1 cup of pitted Kalamata olives, 2 minced garlic cloves, 2 tablespoons of drained capers, 1/4 cup of chopped fresh parsley, 2 tablespoons of lemon juice, and 3 tablespoons of olive oil in a food processor.
8. Pulse the mixture 5-7 times until it is coarse but well combined, scraping down the sides as needed.
9. Tip: Don’t over-process the tapenade; a chunky texture gives it a rustic appeal.
10. Remove the roasted peppers from the oven and let them cool for 10 minutes.
11. Spoon the tapenade evenly into the cavity of each pepper half.
12. Tip: For best results, refrigerate the assembled dish for at least 30 minutes before serving to let the flavors meld together.
13. Serve the peppers chilled or at room temperature.
A perfect balance of smoky sweetness from the peppers and briny depth from the tapenade makes every bite irresistible. Try serving it alongside grilled chicken or as a standout appetizer with crusty bread for dipping into any extra tapenade.
Conclusion
Excitingly, these 22 Giant Marconi pepper recipes showcase incredible versatility and gourmet flavors perfect for home cooks. We hope you try these delicious creations, share your favorites in the comments, and pin this article on Pinterest to inspire others!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
