The end of the day has come, the fatigue has arrived and the best option to eat is a very practical dish? Don’t worry! The Cooking Guide teaches you 5 quick pepperoni dinner recipes. And I can already tell you that it will be difficult to choose which one to prepare today, because it is a more delicious proposal than the other! The best: it’s a great chance to enjoy those peppers stored in the fridge. Take a look at the list below and be amazed by the versatility of this ingredient!
Learn 5 quick pepperoni dinner recipes
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.
tagliatelle with peppers
Time: 20 min
Performance: 5 servings
Difficulty: easy
ingredients
- 2 tablespoons of oil
- 2 minced garlic cloves
- 1 diced onion
- 2 slices of sliced Calabrian sausage
- 3 skinless and seedless tomatoes, diced
- 1 cup tomato sauce (seasoned)
- 1 can of canned corn, drained
- 1 can of sour cream
- 500 ml of water
- 1 package of penne or durum wheat (500 g)
- Salt, pepper and chopped parsley
- 5 tablespoons of chopped green olives
- grated parmesan to taste, for serving
Method of preparation
Heat the oil in a pressure cooker over high heat and sauté the garlic and onion for 2 minutes. Add the sausage and sauté for 2 minutes. Add the tomato, sauce, corn, cream and water. Add the pasta, salt and pepper. Cover and cook for 4 minutes after the pressure starts.
Switch off, wait for the pressure to naturally release and open the pan. Mix the smell of olive and green. Pour into a serving dish and serve with Parmesan. It is a delight!
Green broth with potatoes and peppers
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 1 liter of boiling water (approx.)
- 1 cube of bacon broth
- 3 and 1/2 cups diced potatoes
- 1 bay leaf
- 1 tablespoon of oil
- 1 chopped onion
- 2 slices of sliced Calabrian sausage
- Salt and black pepper to taste
- 1 cup cabbage (sliced and chopped)
Method of preparation
In a saucepan over medium heat, cook the water, broth, potato, and bay leaf for 15 minutes or until the potato is tender. Let it cool, remove the bay leaf and blend everything in the blender until the mixture is smooth. Heat the oil in a pan over medium heat and sauté the onion for 2 minutes. Add the sausage and fry until golden brown. Add the beaten potato, salt, pepper and cook until boiling. If necessary, add more water. Add the cabbage and cook for 5 minutes. Turn off and serve.
pepper sandwich
Time: 40 min
Performance: 4 servings
Difficulty: easy
ingredients
- 2 slices of Calabrian sausage
- 2 tablespoons of oil
- 3 sliced onions
- 1 minced clove of garlic
- 4 chopped seedless cherry tomatoes
- Salt to taste
- 1/2 tablespoon of fine herbs
- 4 French bread
- 8 slices of mozzarella
Method of preparation
Peel the sausage and cut it into cubes. In a skillet, heat the oil over medium heat and fry the sausage until it begins to brown. Add the onion with the garlic, sauté for 3 minutes and then add the tomato, season with salt and fine herbs and remove from the heat.
Cut the bread in half, remove part of the core and place a portion of braised peppers. In a pan with hot water put 2 slices of mozzarella and quickly remove them with a skimmer when it begins to melt and place them on top of the filling. Close, repeat the process with the other loaves and serve immediately.
Meat in a pot with peppers and vegetables
Time: 40 min
Performance: 6 servings
Difficulty: easy
ingredients
- 4 tablespoons of oil
- 1 kg of spindles
- Salt and black pepper to taste
- 2 slices of sliced Calabrian sausage
- 1 onion into strips
- 3 tablespoons of tomato paste
- 1 cube of beef broth
- 2 cups of water (tea)
- 2 diced potatoes
- 1 sliced carrot
- 1 can of drained corn
- 1 can of drained peas
- 1/2 cup chopped parsley (green)
Method of preparation
Heat the oil in a pressure cooker and fry the seasoned meat with salt and pepper for 5 minutes. Add the peppers and onion and sauté for 2 minutes. Add the extract and the meat broth and sauté for another 2 minutes. Add the water, cover the pan and cook for 20 minutes over medium heat, after the pressure starts. Turn off, let the pressure naturally release and open the pot. Add the potato, carrot, corn and peas, add more water if necessary and cook in an open pan until the vegetables and meat are tender. Add the green smell, season with salt and turn off the heat. Transfer to a serving dish and serve.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
