<\/p>\nGiant Marconi peppers are a staple in many Mediterranean cuisines, known for their sweet and slightly smoky flavor. But what makes them truly special is their ability to add a burst of heat to any dish. Whether you’re looking to spice up your meals or simply want to try something new, we’ve got 20 mouth-watering recipes featuring these incredible peppers. From classic stuffed pepper recipes to innovative twists like pepper and sausage skillets, there’s something for everyone in this list.<\/p>\n
In the following pages, we’ll be exploring some of the most creative and delicious ways to use Giant Marconi peppers in your cooking. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire you to get cooking and try something new.<\/p>\n
Stay tuned for our top 20 spicy Giant Marconi pepper recipes that will set your taste buds on fire!<\/p>\n
<\/p>\n
This recipe is a flavorful and nutritious twist on traditional stuffed peppers, featuring giant Marconi peppers filled with quinoa, feta cheese, and fresh herbs.<\/p>\n
40-45 minutes total. Serve warm, garnished with additional fresh herbs if desired.<\/p>\n
\nElevate your meals with the rich flavor of roasted giant Marconi peppers, infused with aromatic garlic and herbs.<\/p>\n
Ingredients:
\n– 4-6 giant Marconi peppers
\n– 3 cloves of garlic, peeled and minced
\n– 2 tablespoons olive oil
\n– 1 tablespoon chopped fresh rosemary
\n– 1 tablespoon chopped fresh thyme
\n– Salt and pepper to taste<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 425\u00b0F (220\u00b0C).
\n2. Cut the stems off the peppers, then slit them open, removing seeds and membranes.
\n3. In a bowl, mix together minced garlic, olive oil, rosemary, thyme, salt, and pepper.
\n4. Stuff each pepper with the garlic-herb mixture, dividing it evenly among the peppers.
\n5. Place the stuffed peppers on a baking sheet lined with parchment paper.
\n6. Roast for 25-30 minutes or until the peppers are tender and slightly caramelized.<\/p>\n
Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 2 giant Marconi peppers, seeded and sliced into strips Instructions:<\/p>\n 1. Heat a large oven-safe skillet over medium-high heat. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/p>\n – 4-6 giant Marconi peppers Instructions:<\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n A flavorful and visually stunning tart that combines the sweetness of roasted giant marconi peppers with the tanginess of goat cheese.<\/p>\n Ingredients:<\/p>\n – 1 large giant marconi pepper, roasted and chopped Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 giant Marconi peppers, seeded and chopped Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine Marconi peppers, red onion, and jalape\u00f1o pepper. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 Giant Marconi peppers, sliced into rings Instructions:<\/strong><\/p>\n 1. In a large bowl, combine sliced peppers and salt. Let it sit for 30 minutes to draw out excess moisture. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large Giant Marconi peppers, seeded and chopped Instructions:<\/strong><\/p>\n 1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12-15 jumbo pasta shells Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2-3 giant Marconi peppers Instructions:<\/strong><\/p>\n 1. Preheat your grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 Giant Marconi peppers, sliced into thick rings Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/p>\n – 12 oz (340g) pasta of your choice Instructions:<\/p>\n 1. Preheat the oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 giant marconi peppers, sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 giant Marconi peppers, roasted and sliced into strips Instructions:<\/strong><\/p>\n 1. Preheat a grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large onion, finely chopped Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3-4 minutes. Cooking Time:<\/strong> approximately 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 Giant Marconi peppers, roasted Instructions:<\/strong><\/p>\n 1. Roast the giant Marconi peppers in a preheated oven at 400\u00b0F (200\u00b0C) for about 30-40 minutes, or until they’re soft and slightly caramelized. Cooking Time:<\/strong> About 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2-3 Giant Marconi peppers, sliced into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb pizza dough Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Note: To caramelize onions, cook sliced onions in a pan with 1 tbsp olive oil over low heat for 30-40 minutes, stirring occasionally, until dark brown and sweet.<\/p>\n Experience the bold flavor of Giant Marconi Peppers with these 20 mouth-watering recipes. From savory dishes like Stuffed Giant Marconi Peppers with Quinoa and Feta, to spicy ones like Spicy Giant Marconi Pepper Relish, there’s something for every taste bud. Discover how to add a pop of color and excitement to classic recipes like Giant Marconi Pepper and Goat Cheese Tart, or try new twists on old favorites with dishes like Giant Marconi Pepper and Shrimp Scampi. Whether you’re looking for comfort food or a quick weeknight meal, these Giant Marconi Pepper recipes are sure to satisfy.<\/p>\n","protected":false},"excerpt":{"rendered":" Giant Marconi peppers are a staple in many Mediterranean cuisines, known for their sweet and slightly smoky flavor. But what makes them truly special is their ability to add a burst of heat to any dish. Whether you’re looking to spice up your meals or simply want to try something new, we’ve got 20 mouth-watering … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":4567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=4691"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4691\/revisions"}],"predecessor-version":[{"id":4692,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4691\/revisions\/4692"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/4567"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=4691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=4691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=4691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Giant Marconi Pepper and Sausage Skillet<\/h2>\n
\nGiant Marconi Pepper and Sausage Skillet: A hearty one-pot meal that combines the sweetness of roasted peppers with the savory flavor of sausage, all in a single skillet.<\/p>\n
\n– 1 lb sweet Italian sausage, casings removed
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 tsp smoked paprika
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook the sausage for 5-7 minutes, breaking it up with a spoon as it cooks, until browned and cooked through.
\n3. Add the onion and garlic to the skillet; cook for an additional 5 minutes, until the onion is translucent.
\n4. Add the sliced peppers, diced tomatoes, smoked paprika, salt, and pepper to the skillet. Stir to combine.
\n5. Transfer the skillet to the oven and roast at 400\u00b0F (200\u00b0C) for 20-25 minutes, or until the peppers are tender and the sausage is caramelized.
\n6. Garnish with chopped parsley, if desired. Serve hot.<\/p>\nGrilled Giant Marconi Peppers with Balsamic Glaze<\/h2>\n
\nThis recipe highlights the sweet and smoky flavor of giant Marconi peppers, paired with a rich balsamic glaze. Perfect for a summer evening or as an addition to your favorite salad.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup balsamic vinegar
\n– 2 tbsp honey
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
\n3. Brush the mixture onto both sides of the peppers.
\n4. Grill the peppers for 5-7 minutes per side, or until charred and tender.
\n5. Meanwhile, combine balsamic vinegar and honey in a small saucepan.
\n6. Bring to a simmer over medium heat, whisking constantly, until thickened slightly (about 10 minutes).
\n7. Brush the balsamic glaze onto the grilled peppers during the last minute of cooking.
\n8. Serve warm or at room temperature.<\/p>\nGiant Marconi Pepper and Goat Cheese Tart<\/h2>\n
\nGiant Marconi Pepper and Goat Cheese Tart<\/p>\n
\n– 8 oz goat cheese, crumbled
\n– 1 sheet puff pastry, thawed
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch.
\n3. In a small bowl, mix together chopped marconi peppers and crumbled goat cheese.
\n4. Spread the pepper-goat cheese mixture onto one half of the pastry, leaving a 1\/2-inch border around the edges.
\n5. Fold the other half of the pastry over the filling, pressing gently to seal.
\n6. Brush the top with olive oil and season with salt and pepper.
\n7. Bake for 25-30 minutes or until golden brown.<\/p>\nSpicy Giant Marconi Pepper Relish<\/h2>\n
\nThis relish adds a burst of flavor to sandwiches, salads, and snacks with the sweetness of giant Marconi peppers balanced by a spicy kick. Perfect for hot summer days or anytime you want to add some excitement to your meals.<\/p>\n
\n– 1\/2 cup red onion, finely chopped
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1\/4 cup apple cider vinegar
\n– 1 tablespoon honey
\n– Salt and pepper to taste<\/p>\n
\n2. Blend until coarsely chopped.
\n3. In a medium saucepan, combine the pepper mixture, apple cider vinegar, and honey.
\n4. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes or until slightly thickened.
\n5. Remove from heat and season with salt and pepper to taste.
\n6. Let cool before transferring to an airtight container.<\/p>\nGiant Marconi Pepper and Chicken Stir-Fry<\/h2>\n
\nA flavorful and colorful stir-fry that combines the sweetness of giant marconi peppers with the savory taste of chicken, perfect for a quick weeknight dinner.<\/p>\n
\n– 2 giant marconi peppers, sliced into 1-inch pieces
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Chopped green onions for garnish (optional)<\/p>\n
\n2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
\n3. Add the garlic and marconi pepper slices to the skillet. Cook until the peppers are tender-crisp, about 4-5 minutes.
\n4. Return the chicken to the skillet and stir in soy sauce.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped green onions if desired.<\/p>\nPickled Giant Marconi Peppers with Spices<\/h2>\n
\nTransform ordinary peppers into a flavorful condiment by pickling them in a spicy brine. This recipe yields a tangy and crunchy snack perfect for topping sandwiches, salads, or using as a side dish.<\/p>\n
\n– 1 cup (250ml) white vinegar
\n– 1\/2 cup (125ml) water
\n– 1 tablespoon salt
\n– 1 teaspoon sugar
\n– 1\/2 teaspoon red pepper flakes
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Drain the peppers and rinse them under cold running water. Pat dry with paper towels.
\n3. In a saucepan, combine vinegar, water, sugar, red pepper flakes, and black pepper. Bring to a boil over medium heat.
\n4. Pack the peppers into clean glass jars or containers. Pour the hot brine over the peppers, leaving 1\/2 inch (1 cm) headspace.
\n5. Seal the jars and let them cool to room temperature. Store in the refrigerator.<\/p>\nGiant Marconi Pepper and Tomato Soup<\/h2>\n
\nWarm up with a bowl of Giant Marconi Pepper and Tomato Soup, a hearty and flavorful treat that’s perfect for a chilly evening.<\/p>\n
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
\n– 4 cups chicken broth
\n– 1 cup heavy cream or half-and-half
\n– Salt and pepper to taste
\n– Fresh parsley or basil leaves for garnish<\/p>\n
\n2. Add chopped peppers and cook until tender, about 10 minutes.
\n3. Stir in tomatoes, chicken broth, and heavy cream or half-and-half. Bring to a simmer.
\n4. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with fresh parsley or basil leaves.<\/p>\nGiant Marconi Pepper and Beef Stuffed Shells<\/h2>\n
\nA creative twist on traditional stuffed shells, this recipe combines the sweet flavors of Giant Marconi peppers with savory beef and cheese for a deliciously unique dish.<\/p>\n
\n– 1 lb ground beef
\n– 1 large onion, finely chopped
\n– 2 cloves garlic, minced
\n– 2 Giant Marconi peppers, roasted and diced
\n– 1 cup ricotta cheese
\n– 1 cup shredded mozzarella cheese
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook pasta shells according to package instructions. Drain and set aside.
\n3. In a large skillet, cook ground beef until browned, breaking it up into small pieces as it cooks.
\n4. Add chopped onion and minced garlic; cook until the mixture is translucent.
\n5. Stir in roasted Giant Marconi peppers, ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste.
\n6. Stuff each pasta shell with the beef mixture and place in a baking dish.
\n7. Cover with aluminum foil and bake for 25-30 minutes or until shells are tender.
\n8. Remove foil and top with additional mozzarella cheese; return to oven for an additional 5-10 minutes, or until cheese is melted and bubbly.<\/p>\nCharred Giant Marconi Pepper Salad<\/h2>\n
\nElevate your salad game with this flavorful and refreshing recipe, featuring the sweet and slightly smoky taste of charred giant Marconi peppers. This summer-inspired dish is perfect for a light lunch or as a side to accompany your favorite grilled meats.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 2 tablespoons apple cider vinegar
\n– 1 teaspoon honey
\n– Salt and pepper, to taste
\n– Fresh parsley or basil leaves, chopped (optional)<\/p>\n
\n2. Place the Marconi peppers on the grill and char for about 5-7 minutes per side, until the skin is blistered and slightly blackened.
\n3. Remove from heat and let cool.
\n4. Peel off the skin, then slice into strips.
\n5. In a small bowl, whisk together olive oil, garlic, apple cider vinegar, and honey.
\n6. Add the sliced peppers to the dressing and toss to coat.
\n7. Season with salt and pepper to taste.
\n8. Garnish with chopped parsley or basil leaves, if desired.<\/p>\nGiant Marconi Pepper and Shrimp Scampi<\/h2>\n
\nExperience the bright flavors of Italy with this vibrant dish, featuring giant Marconi peppers and succulent shrimp.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 2 cloves garlic, minced
\n– 1\/4 cup white wine (optional)
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
\n3. Reduce heat to medium; add garlic and saut\u00e9 for 30 seconds.
\n4. Add sliced Marconi peppers; cook for 5 minutes or until tender.
\n5. If using white wine, add it to the skillet; simmer for an additional 2 minutes.
\n6. Return shrimp to the skillet; toss with peppers and garlic.
\n7. Season with salt, pepper, and parsley (if desired).
\n8. Serve immediately.<\/p>\nGiant Marconi Pepper and Ricotta Stuffed Pasta<\/h2>\n
\nGiant Marconi Pepper and Ricotta Stuffed Pasta Recipe Summary:
\nThis recipe combines the sweetness of giant marconi peppers with the creaminess of ricotta cheese, stuffed inside a delicious pasta. This dish is perfect for a cozy night in or as a show-stopping main course.<\/p>\n
\n– 2 large Marconi peppers, roasted and chopped
\n– 1 cup (250g) ricotta cheese
\n– 1\/4 cup (30g) grated Parmesan cheese
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Cook pasta according to package instructions until al dente.
\n3. In a medium bowl, combine roasted Marconi peppers, ricotta cheese, Parmesan cheese, and salt and pepper to taste. Mix well.
\n4. Stuff each cooked pasta with about 1-2 tablespoons of the Marconi pepper mixture.
\n5. Place stuffed pasta on a baking sheet lined with parchment paper and drizzle with olive oil.
\n6. Bake for 15-20 minutes or until cheese is melted and golden brown.<\/p>\nGiant Marconi Pepper and Eggplant Parmesan<\/h2>\n
\nA twist on the classic Italian dish, this recipe features tender giant marconi peppers and eggplants smothered in a rich tomato sauce and melted mozzarella cheese.<\/p>\n
\n– 2 medium eggplants, sliced into 1\/4-inch thick rounds
\n– 1 cup breadcrumbs
\n– 1 cup grated mozzarella cheese
\n– 1\/2 cup grated Parmesan cheese
\n– 1 cup tomato sauce (homemade or store-bought)
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a shallow dish, mix together breadcrumbs and mozzarella cheese.
\n3. Dip each pepper and eggplant slice into the breadcrumb mixture, coating both sides evenly.
\n4. Heat olive oil in a large skillet over medium-high heat. Fry the coated vegetables until golden brown, about 3-4 minutes per side.
\n5. In a separate baking dish, spread tomato sauce on the bottom. Arrange the fried vegetables in a single layer, overlapping slightly.
\n6. Sprinkle Parmesan cheese evenly over the top of the vegetables.
\n7. Bake for 20-25 minutes or until the cheese is melted and bubbly.<\/p>\nGiant Marconi Pepper and Chorizo Tacos<\/h2>\n
\nGiant Marconi Pepper and Chorizo Tacos: A Flavorful Twist on Traditional Mexican Cuisine!<\/p>\n
\n– 1 lb chorizo sausage, casings removed
\n– 8-10 corn tortillas
\n– 1\/4 cup chopped fresh cilantro
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Optional toppings: diced onions, sour cream, shredded cheese, diced tomatoes<\/p>\n
\n2. Cook the chorizo sausage for 5-7 minutes per side, or until browned and crispy.
\n3. Slice the roasted Marconi peppers into strips.
\n4. Warm tortillas by wrapping them in foil and heating in the oven at 350\u00b0F (175\u00b0C) for 5-10 minutes.
\n5. Assemble tacos by placing a piece of chorizo on each tortilla, followed by a few slices of Marconi pepper, and finishing with cilantro, salt, and pepper to taste.
\n6. Serve immediately and customize with your preferred toppings.<\/p>\nGiant Marconi Pepper and Mushroom Risotto<\/h2>\n
\nThis hearty risotto recipe combines the sweetness of giant Marconi peppers with the earthy flavor of saut\u00e9ed mushrooms, all wrapped up in a creamy Arborio rice dish.<\/p>\n
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
\n– 2 giant Marconi peppers, seeded and chopped
\n– 4 cups vegetable broth, warmed
\n– 1 cup Arborio rice
\n– 2 tablespoons olive oil
\n– 1\/4 cup white wine (optional)
\n– 1 tablespoon butter
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
\n3. Add Marconi peppers and cook for an additional 2-3 minutes.
\n4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
\n5. Add white wine (if using) and cook until absorbed.
\n6. Warm broth in a separate pot. Add 1\/2 cup at a time to the risotto, stirring constantly, until creamy and cooked through (about 20-25 minutes).
\n7. Remove from heat. Stir in butter and season with salt and pepper.
\n8. Serve hot, garnished with chopped parsley if desired.<\/p>\nGiant Marconi Pepper and Bacon Jam<\/h2>\n
\nThis sweet and savory jam is a perfect condiment for your next gathering or as a topping for your favorite dishes. With the smoky flavor of bacon and the slightly sweet taste of giant Marconi peppers, you’ll be hooked from the first bite!<\/p>\n
\n– 6 slices of thick-cut bacon, cooked and crumbled
\n– 1\/2 cup brown sugar
\n– 1\/4 cup apple cider vinegar
\n– 1\/4 cup water
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium saucepan, combine the roasted peppers, crumbled bacon, brown sugar, apple cider vinegar, and water.
\n3. Bring the mixture to a simmer over medium-low heat, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally, until the jam has thickened slightly.
\n4. Season with salt and pepper to taste.
\n5. Remove from heat and let cool before serving.<\/p>\nGiant Marconi Pepper and Spinach Stuffed Chicken<\/h2>\n
\nElevate your dinner game with this flavorful and nutritious recipe that combines the sweetness of Giant Marconi peppers with the earthiness of spinach. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 2 Giant Marconi peppers, roasted and chopped
\n– 1 bunch fresh spinach, chopped
\n– 2 cloves garlic, minced
\n– 1\/2 cup feta cheese, crumbled
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together chopped peppers, spinach, garlic, and feta cheese.
\n3. Lay chicken breasts flat and make a horizontal incision to create a pocket.
\n4. Stuff each breast with the pepper-spinach mixture, dividing evenly among the four.
\n5. Drizzle olive oil over the chicken and season with salt and pepper.
\n6. Place stuffed chicken on a baking sheet lined with parchment paper and bake for 35-40 minutes or until cooked through.<\/p>\nGiant Marconi Pepper and Potato Hash<\/h2>\n
\nElevate your brunch game with this hearty and flavorful dish, featuring the sweetness of Giant Marconi peppers paired with crispy potatoes.<\/p>\n
\n– 2 large Russet potatoes, peeled and diced into 1\/2-inch cubes
\n– 2 tablespoons olive oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh parsley or chives for garnish (optional)<\/p>\n
\n2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper until well coated.
\n3. Spread potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes or until golden brown.
\n4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add sliced onions and cook until translucent.
\n5. Add garlic, Marconi pepper slices, and roasted potatoes to the skillet. Stir to combine.
\n6. Cook for an additional 5-7 minutes or until peppers are tender and potatoes are crispy.
\n7. Season with salt and pepper to taste.
\n8. Garnish with parsley or chives if desired.<\/p>\nGiant Marconi Pepper and Caramelized Onion Pizza<\/h2>\n
\nElevate your pizza game with this unique combination of sweet caramelized onions, crunchy Marconi peppers, and savory cheese. Perfect for a crowd or a special occasion.<\/p>\n
\n– 2 large Marconi peppers, sliced into 1\/4-inch thick rings
\n– 1 large onion, thinly sliced
\n– 2 tbsp olive oil
\n– 2 cloves garlic, minced
\n– 1 cup caramelized onions (see note)
\n– 1 cup shredded mozzarella cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out pizza dough to desired thickness.
\n3. Arrange Marconi pepper rings on half of the dough, leaving a small border around the edges.
\n4. Top with caramelized onions, garlic, and mozzarella cheese.
\n5. Fold the other half of the dough over the filling to form a giant calzone.
\n6. Brush with olive oil and season with salt and pepper.
\n7. Bake for 25-30 minutes or until crust is golden brown.<\/p>\nSummary<\/h2>\n