Welcome! So thrilled to join-up with some amazing bloggers that were all gathered by Christine from ‘Cook The Story’. She is a total star! We have the most amazing sponsors Divemex who are a fabulous produce company that specializes in gorgeous peppers. A little bit more about them (and why I’m so happy to be involved with this company) “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 includes support for families of their workers, health care for all employees and a child-free environment.” You should do what I did and send them some Facebook love if possible. They are offering the most fab prizes today, the 7th. and the 9th. Today’s super colossal prize is:
Le Creuset 3 ½ quart Signature Braiser – $240 Value The rafflecopter entry is at the bottom of this post C: And tonight we’re going to have a party and you’ll have the chance to win: 10 Divemex Pepper Corers and 2 Veggie Grill Racks.
But now, onto a great treat. Green Pepper Rings with Chipotle Maple Ketchup. We are ketchup fiends in our house and honestly, I ration the amount of that tasty condiment because otherwise small one would treat it like its own food group. You know; grains, proteins, dairy, fruits and veg and…ketchup. My rings could not possibly be simpler so we’ll start with the ketchup. Maple syrup, fresh tomatoes, tomato paste (great thickener and the colour gets a beautiful colour too), mustard seeds and chipotle all get combined and boiled up. Isn’t it funny that that was the ‘difficult’ part of the recipe? For your yummy rings simply dip green pepper slices into flour, then beaten egg and finally pat them into panko crumbs. Deepfry in vegetable oil heated to 350 degrees until they brown and float. The whole process takes only 2 minutes. I could have made piles and piles of these beauties and we still would not have had enough.
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Hummus by Juanita’s Cocina
- 2 medium green peppers (sliced ¼ inch thick)
- 1 cup flour
- 2 eggs
- 2 cups panko crumbs
- 1 tsp chipotle
- 1 tsp brown mustard seeds
- 2 cups chopped tomatoes (I used cherry toms sliced in half)
- ¼ cup maple syrup
- ⅛ cup cider vinegar
- 4 T. tomato paste
- For the rings: dip in flour then egg and finally panko. Pat the rings into the panko to REALLY stick them down. Deep fry at 350 degrees in vegetable oil until the brown and float (about 2 minutes).
- In a small saucepan combine all the ingredients and bring to a boil. Turn down to a simmer until your tomatoes break down. 3-5 minutes. This ketchup is great with EVERYTHING.