6 recipes with peppers for those who want to save

Pepperoni plays the role with excellence when the goal is to save money. You can use it both in side dishes and in first courses. Whether she is the protagonist or not, pepperoni is also excellent for accentuating the flavor. But if you’re still unsure what to make, be sure to check out our list of pepperoni recipes for those on a budget in the kitchen. There are 6 varied, practical and delicious options. Check it out:

6 recipes with peppers for those who want to save

Corn cream with peppers

Time: 40 min

Performance: 5 servings

Difficulty: easy

ingredients

• 3 tablespoons of oil
• 1 slice of sliced ​​Calabrian sausage
• 3 onions
• 4 ears of grated green corn
• 2 diced boiled potatoes
• 4 cups of milk (tea)
• 1 tablespoon of cornstarch
• 1 vegetable stock cube
• 3 tablespoons of butter
• 1 chopped leek stalk
• Salt, pepper and grated nutmeg to taste
• Chopped chives and cheese cubes for garnish

Method of preparation

Heat the oil in a skillet over medium heat and saute the peppers and 2 sliced ​​onions until golden brown. Reserve. In a blender, whisk the corn, potato, milk, cornstarch, and vegetable stock until creamy. Reserve. Heat the butter in a skillet over medium heat and saute the remaining diced onion and leek for 3 minutes. Pour in the cream of corn kept aside, season with salt, pepper, nutmeg and cook, stirring until thickened. Transfer to a bowl, add the onion peppers and serve sprinkled with chives and cheese cubes.

couscous with peppers

Time: 20min (+ 20min rest)

Performance: 8 servings

Difficulty: easy

ingredients

• 4 tablespoons of oil
• 2 minced garlic cloves
• 1 diced onion
• 1/2 green pepper, diced
• 1/2 red chili pepper, diced
• 2 slices of grated skinless Calabrian sausage
• 1 can of drained green corn
• 1 can of drained peas
• 1 glass of sliced ​​hearts of palm (300 g)
• 1/3 cup (tea) of tomato sauce
• 2 seedless cherry tomatoes, diced
• 5 tablespoons of chopped green olives
• 1 vegetable stock cube
• 2 cups of water (tea)
• Salt and pepper sauce to taste
• 1 cup (tea) of cornmeal
• 3 tablespoons of cassava flour
• 2 hard boiled eggs, chopped
• 2 tablespoons of chopped parsley
• oil for greasing
• 1 sliced ​​tomato for garnish
• 5 slices of fried pepper sausage to decorate
• 1 hard boiled egg, sliced ​​to decorate
• Heart of palm, peas and olives to decorate

Method of preparation

Grease a large pan with a hole in the center with oil and decorate with the tomato slices, pepper slices, egg, hearts of palm, peas and olives.

Heat a large pan with oil over medium heat and fry the garlic and onion for 2 minutes. Add the peppers, peppers and sauté for 2 minutes. Add the corn, peas, hearts of palm, tomato sauce, tomato, olives and vegetable broth dissolved in water. Season with salt and pepper sauce.

Bring to a boil and sprinkle with flour, stirring until incorporated. Cook for 5 minutes or until it comes off the bottom of the pan.

Remove from the heat and mix in the egg and parsley. Pour into the mold, pressing with a spoon, and level. Leave to rest for 20 minutes and unmold. to serve.

Pasta with pepperoni meatballs

Time: 1h20

Performance: 5 servings

Difficulty: easy

ingredients

• 1 pack of spaghetti (500 g)
• Basil leaves and grated Parmesan cheese to sprinkle

Meatball

• 1 stale French bread
• 1 egg
• 300 g of minced meat
• 2 slices of pepper sausage, skinless, minced
• Salt and black pepper to taste
• 1 cup (tea) of Catupiry® cottage cheese

Sauce

• 10 chopped tomatoes
• 1 cup (tea) of water
• 2 tablespoons of oil
• 1 chopped onion
• 2 minced garlic cloves
• Salt and black pepper to taste

Method of preparation

For the meatballs, wet the bread with water and squeeze it to release all the liquid. Crumble in a bowl and add the egg, meat, sausage, salt and pepper. Knead until a homogeneous mass is formed and shape into meatballs with your hands, filling with Catupiry®.

For the sauce, add the tomato and water to the blender and blend until a sauce is formed. Heat the oil in a large skillet over medium heat and sauté the onion and garlic until golden brown. Lower the heat, add the whipped sauce and cook for 10 minutes. Add the reserved meatballs and cook for another 15 minutes or until the sauce has thickened and the meatballs are cooked through. Turn off and season with salt and pepper.

Cook the macaroni according to package directions, drain and transfer to a large serving dish. Season the pasta with the tomato sauce and the meatballs, then serve sprinkled with basil and Parmesan.

6 recipes with peppers for those who want to save

Cassava soup with peppers

Time: 1 hour

Performance: 6 servings

Difficulty: easy

ingredients

• 500 g of smoked, skinless and sliced ​​peppers
• 3 tablespoons of margarine
• 1 kg of cassava, peeled and in pieces
• 1 chopped onion
• 2 peeled and seeded tomatoes, chopped
• 4 tablespoons of chopped chives
• 8 cups (tea) of water
• 3 cubes of beef or chicken broth
• Salt and black pepper to taste

Method of preparation

In a pan, sauté the peppers in 1 tablespoon of margarine until golden brown. Reserve. In another pan put the cassava, 1 tablespoon of margarine and put on medium heat, add the onion, tomato, 2 tablespoons of chives and cook for 10 minutes. Add the water, cassava and meat or chicken broth, cover and cook over low heat until the cassava is soft. Put everything in a blender, put back in the pan, add the peppers, cook over low heat, without a lid, until it thickens, season with salt and pepper, add the remaining margarine and chives and serve immediately.

Potato omelette with peppers

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

ingredients

• 2 tablespoons of butter
• 4 potatoes, boiled in slices
• 200 g of grated mozzarella
• 2 eggs
• 3 tablespoons of milk
• Salt and oregano to taste
• 200 g of grated cheese
• 1 slice of sliced ​​Calabrian sausage
• 1 chopped onion

Method of preparation

In a large non-stick pan, melt the butter over medium heat and lay the potatoes and mozzarella in layers. Cover with eggs mixed with milk, salt and oregano. Cook over low heat for 2 minutes. Cover with half of the cheese and layer with the peppers and onion. Cover with the remaining Prato cheese and put it back on low heat for 5 minutes or until it is firm and slightly golden. Turn off and serve.

Lentils with peppers

Time: 1h20

Performance: 8 servings

Difficulty: easy

ingredients

• 1 cup diced bacon
• 3 cups of Calabrian sausage, cut into cubes
• 2 bay leaves
• 1 grated onion
• 1 tablespoon of minced garlic
• 2 tablets of vegetable broth
• 500 g of lentils
• Salt to taste
• 1/2 cup (s) of chopped parsley

Method of preparation

Place the bacon in a skillet and cook over medium heat until golden brown. Remove the bacon and set aside. In the same pan, with the lard, fry the sausage, bay leaf, onion and garlic until golden brown. Add the vegetable broth, lentils and cover with water. Cook for 40 minutes or until soft. Season with salt, sprinkle with the bacon and parsley kept aside. Serve immediately.

Source: Terra