Make the Most of the New PEPPADEW® Sweet Piquanté Peppers + WIN a Hamper!
PEPPADEW® Sweet Piquanté Peppers are known for having that perfect balance of spicy and sweet flavour, rich red colour and long lasting crisp texture. PEPPADEW® Piquanté Peppers can be used in hundreds of different ways… on sandwiches; in salads, stews and marinades, dips and scrambled egg; with chicken, meat, seafood and cheese. Piquanté peppers transform absolutely everything!
PEPPADEW® Sweet Piquanté Peppers Mild Chopped
Forget the fuss of chopping, all that work has been done for you. The same sweet and spicy flavours that you know and love, just already prepared for your convenience.
PEPPADEW® Sweet Piquanté Peppers Hot Slices
PEPPADEW® Sweet Piquanté Peppers Hot Slices are unique with the sweet and sour flavour that characterises the traditional PEPPADEW® Sweet Piquanté Peppers you have come to know and love but with an added extra hot spicy kick.
So, whether it’s pizza from Italy, a quesadilla from Mexico, paella from Spain or a rosti from Germany, a swirl of PEPPADEW® Sweet Piquanté Peppers range will simply make it a winner.
Recipe for PEPPADEW® Sweet Piquanté Peppers & Mexican Black Bean Zoodles
Prep time: 45min
400g beef strips
1 tsp sugar
2 tbsp dark soya sauce
1 tbsp rice wine
1 tbsp oil
1 cup julienne peppers, red, green and yellow
2 tsp black bean paste
1 tbsp garlic, chopped
2 tsp ginger, chopped
1 beef stock cube
4 tsp water
¼ tsp sugar
4 tbsp oil for frying
410 g red kidney beans
4 tbsp PEPPADEW® Mild Piquanté Peppers, chopped
500g baby marrow noodles, cooked
Combine all the ingredients for the marinade together, allow the beef to marinate for 30 minutes.
In a pan, heat the oil and add the beef – allow to brown.
Add the garlic, ginger and black bean paste.
Add the stock, julienne mixed peppers water and sugar, mix well.
Add the chopped PEPPADEW® Mild Piquanté Peppers and the red kidney beans. Allow to heat through and then remove from the heat and serve over baby marrow noodles.
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