We are smack dab in the middle of Pepper Week sponsored by Divemex, and I am loving it!! The twitter party was a hit, and I won a prize! I l-o-v-e winning prizes!! There were so many delicious recipes shared this past Thursday. I can’t wait to see what’s on the pepper party menu today. Here are a few of my favorite recipes from the party so far.
Roasted Red Pepper & Garlic Hummus from {I Love} My Disorganized Life
Bell Pepper Rings with Chipotle Maple Ketchup from Jane’s Adventures in Dinner
Slow Cooker Roasted Red Peppers from Cook the Story
Today for the Pepper Party, we’re giving away a Wusthof Classic 8″ Chef’s Knife ($190 value)!! The rafflecopter entry form for today’s prize is at the bottom on this post.
Don’t forget about the other Pepper Party giveaways!
Le Creuset 3 ½ quart Signature Braise & $200 in Food Magazine Subscriptions
A big thank you to Divemex for donating today’s prize! Did you know the growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere? But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Learn more about Divemex by following them on FACEBOOK.
Today’s recipe was actually the dish I chose from this past month’s Pass the Cookbook Club. I was going to post it with a group, but had such a busy week I skipped posting it for a little sanity. But it’s was just too good not to share. So here we are. A couple weeks late, but bringing a flavor punch to your mouth!
The sesame oil in the marinades is SO good! The layers of flavor and delicious of this dish can’t be put into words. It makes me want some more Korean cooking in my life! The original recipe calls for halved cherry tomatoes instead of bell peppers. I’m not a raw tomato girl, so I subbed out for some crisp peppers and they worked great! Instead of regular kebabs I chopped up the meat and peppers, and turned them into lettuce cups. They are fresh and flavorful and I can’t wait to make these kebabs again.
Don’t forget to check out all the other Pepper Party recipes being shared today!
Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups
Ingredients
- 1 pound rib-eye steak about 1" thick, cut into bite-sized cubes
- 1 red bell pepper seeded and cleaned, cut into 1" pieces
- 1 tablespoons finely ground chile powder
- 1 teaspoon paprika
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- 8 wooden skewers soaked in cold water for 30 minutes OR metal skewers
- Iceberg or Romaine lettuce leaves rinsed and patted dry.
- 1 cup prepared white or brown rice
Ginger-Soy Marinade:
- 1/2 yellow onion cut in quarters
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup Coke or other soda {I used Dr. Pepper}
- 1/4 cup sesame oil
Instructions
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In a food processor, mince onion. Add ginger, garlic, soy sauce, brown sugar, mirin, garlic powder, onion powder, and pepper; mix well. Transfer marinade to a medium bowl. Add soda. Whisk in sesame oil to emulsify marinade. Place ribeye pieces into marinade and gently toss to coat. Cover bowl and place in the refrigerator for 30 minutes.
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While steak marinades, combine chile powder, paprika, sesame oil, and vegetable oil. Toss red pepper pieces in oil/spice mixture. Season with salt and pepper to taste.
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When meat is ready, skewer steak and peppers - alternating steak and pepper pieces.
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Heat a grilling pan or griddle over medium-high heat. Place skewers on the hot grill. Brush skewers with steak marinade to coat liberally. Cook the skewers for 1 to 2 minutes on each side until steak is browned and cooked medium rare.
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Remove skewers from grill; cool for 5 to 10 minutes until you are able to handle the food. Chop steak and peppers into small pieces. Serve with lettuce cups and rice.
To Assemble:
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Take a lettuce cup, add a spoonful of rice, top with a heaping spoonful of steak and peppers. Wrap lettuce over filling and eat!
