Recipes: Chicken Stuffed with Pepperoncini and Goat Cheese and more
These recipes for pepperoncini are from Everyday Food.
Turn up the heat — and add a bit of tang while you're at it — with these pickled pepper — pepperoncini. Pepperoncini are usually found in the condiment aisle alongside other jarred peppers and pickles.Try these tangy gems battered, fried and served with a ranch dip, finely chopped in tuna or pasta salads, as a replacement for pickles in tartar sauce or relish, or even baked into macaroni and cheese with sharp white cheddar.
Chicken Stuffed with Pepperoncini and Goat Cheese
Makes 4 servings
You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches or tossed with pasta.
Starting the chicken skin side down releases some fat, so you don't have to add oil to the skillet.
4 ounces fresh goat cheese
1/4 cup finely chopped pepperoncini
1 1/2 teaspoons finely chopped fresh thyme leaves
Coarse salt and ground pepper
4 bone-in, skin-on chicken breasts (about 2 pounds total)
1. Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
2. Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp. Flip chicken over in skillet and let rest 3 minutes before serving.
Nutritional information per serving: 343 calories; 16 grams fat (7 grams saturated fat); 45 grams protein; 2 grams carbohydrates; 0 grams fiber
Pepper Pork Stew
Makes 6 servings
1 tablespoon vegetable oil
3 pounds pork stew meat
Coarse salt and ground pepper
1 large yellow onion, diced medium
4 garlic cloves, smashed and peeled
3 1/2 cups low-sodium chicken broth
1 jar (11.5 ounces) pepperoncini, halved crosswise, brine reserved
2 large sprigs oregano
3 cups cooked long-grain white rice
1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.
2. Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini and oregano. Bring liquid to a rapid simmer and cook until pork is tender, about 45 to 50 minutes.
3. Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.
Nutritional information per serving: 529 calories; 22 grams fat (7 grams saturated fat); 41 grams protein; 36 grams carbohydrates; 1 gram fiber
Tangy Pepperoncini Dip
Makes 1 1/2 cups
Made with items you may already have on hand, this dip is easy to throw together. Try it with crackers or pita chips.
1. In a medium bowl, stir together 1 cup nonfat plain Greek yogurt, 1/4 cup mayonnaise and 1/2 cup finely chopped pepperoncini. Season with coarse salt and ground pepper. (To store, refrigerate in an airtight container, up to 5 days.)
Nutritional information per 1/4 cup: 64 calories; 3 grams fat (1 gram saturated fat); 3 grams protein; 5 grams carbohydrates; 0 grams fiber
Pepperoncini Salad Dressing
Makes 1/2 cup
1. In a small jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons finely chopped pepperoncini plus 3 tablespoons brine, 1 tablespoon chopped fresh dill and 1 teaspoon grated lemon zest. Season with coarse salt and ground pepper, seal and shake vigorously until combined. (To store, refrigerate in an airtight container, up to 3 days.)
Nutritional information per 2 tablespoons: 122 calories; 14 grams fat (2 grams saturated fat); 0 grams protein; 1 gram carbohydrate; 0 grams fiber