19 Spicy Pepper Belly Pete Recipes Delicious

Kick your cooking up a notch with our sizzling selection of 19 Spicy Pepper Belly Pete Recipes! Perfect for those who love to turn up the heat in the kitchen, these dishes promise to deliver bold flavors and fiery kicks that’ll tantalize your taste buds. Whether you’re a spice novice or a chili champion, there’s something here to ignite your passion for cooking. Dive in and discover your next favorite dish!

Spicy Pepper Belly Pete Stir Fry

Dive into a flavor-packed adventure with this Spicy Pepper Belly Pete Stir Fry. It’s a fiery, savory dish that’ll wake up your taste buds and have you coming back for more.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 red bell peppers, julienned
• 1 green bell pepper, julienned
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame oil

Instructions

1. Heat clarified butter in a large wok over medium-high heat until shimmering.
2. Add thinly sliced pork belly, stirring occasionally, until edges are crispy and golden, about 5 minutes.
3. Push pork to one side of the wok. Add minced garlic and grated ginger to the cleared space, sautéing until fragrant, about 30 seconds.
4. Combine pork with garlic and ginger, then add julienned red and green bell peppers. Stir-fry for 3 minutes until peppers are slightly softened.
5. Whisk together soy sauce, fish sauce, sugar, and crushed red pepper flakes in a small bowl. Pour over the stir fry, tossing to coat evenly.
6. Continue cooking for another 2 minutes, allowing the sauce to thicken slightly and adhere to the ingredients.
7. Remove from heat. Drizzle with sesame oil and garnish with sliced green onions.

Get ready to savor the perfect balance of spicy, sweet, and umami in every bite. Serve it over steamed jasmine rice or wrap it in lettuce leaves for a refreshing crunch.

Pepper Belly Pete Tacos with Avocado Salsa

Spice up your taco night with these Pepper Belly Pete Tacos topped with creamy avocado salsa. Bold flavors meet simple prep for a dish that’s sure to impress.

Ingredients

• 1 lb skirt steak, trimmed
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• Salt, to precise measurement
• 8 corn tortillas
• 1 ripe avocado, diced
• 1/4 cup red onion, finely minced
• 1 jalapeño, seeded and diced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/4 tsp sea salt

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F.
2. Rub the skirt steak with smoked paprika, ground cumin, chipotle powder, and a precise 1/2 tsp of salt.
3. Melt clarified butter in the skillet, then sear the steak for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer the steak to a cutting board, let rest for 5 minutes, then slice against the grain into thin strips.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
6. In a bowl, combine diced avocado, minced red onion, diced jalapeño, chopped cilantro, lime juice, and sea salt to make the avocado salsa.
7. Assemble tacos by placing steak strips on tortillas and topping with avocado salsa.

Juicy, tender steak paired with the fresh, zesty avocado salsa creates a perfect balance of flavors and textures. Serve these tacos with a side of charred corn for an extra smoky touch.

Grilled Pepper Belly Pete Skewers

Spice up your grill game with these skewers that pack a punch—juicy, smoky, and just the right amount of heat.

Ingredients

• 1.5 lbs pork belly, sliced into 1-inch strips
• 2 large bell peppers, cut into 1-inch squares
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, whisk together soy sauce, honey, smoked paprika, garlic powder, and cayenne pepper to create the marinade.
3. Add pork belly strips to the marinade, ensuring each piece is thoroughly coated. Let marinate for 20 minutes at room temperature.
4. Thread marinated pork belly and bell pepper squares alternately onto soaked bamboo skewers.
5. Brush skewers lightly with olive oil to prevent sticking.
6. Place skewers on the grill. Cook for 4 minutes per side, or until pork is caramelized and peppers are slightly charred.
7. Remove skewers from grill and let rest for 3 minutes before serving.

Here’s how to nail it: Don’t skip the skewer soak—it prevents burning. Letting the meat marinate at room temperature ensures deeper flavor penetration. Keep an eye on the grill; the sugar in the honey can cause quick charring. Hot off the grill, these skewers offer a perfect balance of sweet, spicy, and smoky flavors. Serve them over a bed of cilantro lime rice for an extra zing.

Pepper Belly Pete and Pineapple Fried Rice

Get ready to wow your taste buds with this fiery-sweet combo that’s blowing up feeds everywhere. Pepper Belly Pete meets tropical vibes in a dish that’s bold, vibrant, and utterly addictive.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 2 tbsp clarified butter
• 1/2 cup diced Pepper Belly Pete sausage
• 1/2 cup fresh pineapple, diced
• 1/4 cup red bell pepper, finely chopped
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1/2 tsp white pepper
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat (375°F) until shimmering.
2. Add Pepper Belly Pete sausage, stirring frequently, until browned and crispy, about 3 minutes.
3. Toss in red bell pepper, cooking until just softened, 1 minute.
4. Push ingredients to one side, pour beaten eggs into the empty space. Scramble until just set, 30 seconds.
5. Fold in cooled jasmine rice, breaking up any clumps. Stir-fry for 2 minutes until grains are separate and hot.
6. Drizzle fish sauce and soy sauce over rice, sprinkle white pepper. Toss to coat evenly.
7. Add pineapple, green onions, and cilantro. Stir-fry for 1 final minute to warm through.
8. Serve immediately with lime wedges on the side for squeezing.

Light up your plate with this dish’s contrasting textures—crispy sausage, fluffy rice, and juicy pineapple bites. Lime zest cuts through the richness, making every forkful bright and balanced. Try scooping it into lettuce cups for a fun, hands-on twist.

Crispy Pepper Belly Pete Spring Rolls

Roll out the flavor with these Crispy Pepper Belly Pete Spring Rolls—packed with a punchy, umami-rich filling that’s wrapped in a golden, crackling shell. Perfect for snacking or impressing at your next gathering.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 tbsp black pepper, freshly ground
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 12 spring roll wrappers
• 1 egg, pasture-raised and lightly beaten
• 2 cups vegetable oil, for frying

Instructions

1. Marinate the pork belly with black pepper, garlic, ginger, soy sauce, oyster sauce, and sugar for 30 minutes at room temperature.
2. Heat a skillet over medium-high heat and sear the pork belly until caramelized, about 3 minutes per side. Let cool, then slice into thin strips.
3. Lay a spring roll wrapper on a clean surface. Place 2-3 pork strips near the edge, fold the sides over the filling, and roll tightly. Seal the edge with beaten egg.
4. Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry the spring rolls in batches until golden brown, about 2-3 minutes, turning once for even color.
5. Drain on a wire rack to maintain crispiness. Serve immediately for the best texture.

Enjoy the contrast of the crispy exterior against the juicy, peppery pork belly inside. Try dipping them in a spicy hoisin sauce for an extra kick.

Pepper Belly Pete Stuffed Bell Peppers

Hit the kitchen with a dish that’s as bold as its name—stuffed bell peppers loaded with flavor, texture, and a hint of heat. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground beef, 80/20 blend
• 1 cup cooked basmati rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 cup shredded sharp cheddar cheese
• 1/2 cup tomato sauce
• Salt, to taste

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add ground beef to the skillet, breaking it apart with a spatula. Cook until no pink remains, approximately 5 minutes.
4. Stir in smoked paprika, cumin, cayenne pepper, and salt. Mix well to incorporate spices evenly.
5. Remove skillet from heat. Fold in cooked basmati rice and 1/2 cup of tomato sauce, ensuring the mixture is well combined.
6. Stand prepared bell peppers upright in a baking dish. Evenly distribute the beef and rice mixture among them.
7. Top each pepper with shredded sharp cheddar cheese, covering the filling completely.
8. Pour remaining tomato sauce around the base of the peppers in the baking dish.
9. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
10. Let rest for 5 minutes before serving to allow flavors to meld.

Rich in smoky and spicy notes, these peppers offer a satisfying crunch with a melt-in-your-mouth filling. Serve atop a swirl of extra tomato sauce for an Instagram-worthy presentation.

Slow Cooker Pepper Belly Pete Chili

Let’s dive into a chili that’s bold, beefy, and effortlessly hands-off. This Slow Cooker Pepper Belly Pete Chili melds deep flavors with a kick that lingers.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp ancho chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 cup beef stock, low-sodium
• 1 can (14.5 oz) fire-roasted tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 jalapeño, seeded and minced
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add beef cubes in a single layer; sear until deeply browned on all sides, about 3 minutes per side. Work in batches to avoid overcrowding.
3. Transfer seared beef to the slow cooker.
4. In the same skillet, sauté onion and garlic until translucent, about 3 minutes.
5. Stir in ancho chili powder, smoked paprika, cumin, and oregano; cook until fragrant, about 1 minute.
6. Deglaze the skillet with beef stock, scraping up any browned bits, then pour mixture into the slow cooker.
7. Add fire-roasted tomatoes, black beans, kidney beans, red bell pepper, green bell pepper, and jalapeño to the slow cooker; stir to combine.
8. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender.
9. Season with salt to taste before serving.

Chunky yet velvety, this chili boasts a smoky depth with a playful heat. Serve it over a baked sweet potato for a sweet-spicy contrast or with a dollop of sour cream to mellow the fire.

Pepper Belly Pete and Cheese Quesadillas

Just when you thought quesadillas couldn’t get any better, Pepper Belly Pete and Cheese Quesadillas crash the party. Bold flavors and melty goodness make this dish a weeknight hero.

Ingredients

• 2 large flour tortillas, 10-inch diameter
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Pepper Belly Pete’s hot sauce
• 1/4 cup unsalted butter, clarified
• 1/2 cup red onion, finely diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. Heat a large skillet over medium heat (350°F) and add 1 tbsp clarified butter, swirling to coat the pan evenly.
2. Place one flour tortilla in the skillet, sprinkling 1/2 cup grated sharp cheddar cheese evenly over the surface.
3. Drizzle 1/4 cup Pepper Belly Pete’s hot sauce over the cheese, then scatter 1/4 cup diced red onion and 1/4 cup quartered cherry tomatoes on top.
4. Top with the remaining cheese and the second tortilla, pressing down gently with a spatula to seal.
5. Cook for 3-4 minutes until the bottom tortilla is golden brown and crispy, then carefully flip using a wide spatula.
6. Add the remaining clarified butter to the skillet, ensuring the quesadilla is evenly coated for a crispy finish.
7. Cook for an additional 3-4 minutes until the second side is golden and the cheese is fully melted.
8. Transfer to a cutting board, let rest for 1 minute, then slice into wedges using a sharp knife.
9. Garnish with roughly chopped cilantro leaves before serving.

Absolutely irresistible with a crispy exterior and a gooey, spicy interior, these quesadillas are perfect paired with a cooling avocado crema or extra hot sauce on the side for dipping.

Pepper Belly Pete Pizza with Jalapenos

Make your taste buds dance with this fiery Pepper Belly Pete Pizza, loaded with jalapenos for that kick you crave. Perfect for spice lovers looking to turn up the heat on pizza night.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup San Marzano tomato sauce
• 8 oz low-moisture whole milk mozzarella, freshly shredded
• 4 oz pepperoni, thinly sliced
• 2 jalapenos, thinly sliced (seeds removed for less heat)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 45 minutes to ensure even cooking.
2. On a lightly floured surface, stretch the pizza dough to a 12-inch round. For a crispier crust, avoid overworking the dough.
3. Brush the edges of the dough with extra-virgin olive oil to achieve a golden, crispy crust.
4. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
5. Distribute the freshly shredded mozzarella evenly over the sauce, followed by the pepperoni and jalapeno slices.
6. Sprinkle red pepper flakes over the top for an extra layer of heat.
7. Transfer the pizza to the preheated stone or steel and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove from the oven and immediately garnish with torn fresh basil leaves for a fresh, aromatic finish.

Relish the perfect balance of spicy, savory, and fresh flavors in every bite. Serve with a side of ranch or blue cheese dressing to cool down the heat, or enjoy as is for the full Pepper Belly Pete experience.

Pepper Belly Pete Burgers with Spicy Mayo

Get ready to fire up your taste buds with this bold, flavor-packed burger that’s taking the internet by storm. Ground chuck, sizzling on the grill, meets a kick of spicy mayo that’ll have you coming back for seconds.

Ingredients

• 1 lb ground chuck (80/20 blend)
• 1 tbsp clarified butter
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp smoked paprika
• 4 brioche buns, lightly toasted
• 4 slices aged cheddar cheese
• 1 cup arugula
• 1/2 red onion, thinly sliced

Instructions

1. Preheat your grill to 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Divide the ground chuck into 4 equal portions, gently forming each into a patty about 1/2 inch thick. Season both sides with smoked paprika.
3. Place the patties on the grill. Cook for 4 minutes on the first side, then flip and immediately top each with a slice of aged cheddar cheese. Cook for an additional 3 minutes for medium-rare, or until desired doneness.
4. While the patties cook, mix mayonnaise and Sriracha in a small bowl to create the spicy mayo. Set aside.
5. Lightly toast the brioche buns on the grill for about 30 seconds, just until golden.
6. Assemble the burgers: Spread a generous amount of spicy mayo on the bottom bun, then layer with arugula, the cooked patty, and red onion slices. Top with the other half of the bun.

Now, savor the juicy, smoky patty paired with the creamy, spicy mayo—a match made in burger heaven. Try serving these with a side of sweet potato fries for the ultimate comfort meal.

Pepper Belly Pete and Shrimp Pasta

Zesty flavors collide in this dish, where smoky Pepper Belly Pete meets succulent shrimp in a pasta that’s anything but ordinary. Grab your fork—this one’s a game-changer.

Ingredients

• 8 oz dried linguine
• 1 lb large shrimp, peeled and deveined
• 4 oz Pepper Belly Pete sausage, thinly sliced
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1 tbsp fresh parsley, finely chopped
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While pasta cooks, heat clarified butter in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add Pepper Belly Pete sausage and cook until lightly browned, about 3 minutes. Tip: Render the fat slowly for maximum flavor.
4. Add minced garlic and red pepper flakes to the skillet, sautéing until fragrant, about 30 seconds. Deglaze with white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
5. Stir in heavy cream and bring to a simmer. Cook until sauce slightly thickens, about 3 minutes. Tip: Keep the heat medium to prevent curdling.
6. Return shrimp to the skillet, along with cooked linguine and Parmesan cheese. Toss everything together until well coated and heated through, about 2 minutes. Tip: Reserve some pasta water to adjust sauce consistency if needed.
7. Garnish with fresh parsley and serve immediately.

Oozing with creamy, spicy, and smoky flavors, this pasta is a texture dream—silky noodles, tender shrimp, and crispy sausage bits. Try serving it with a side of garlic bread to scoop up every last drop of sauce.

Pepper Belly Pete BBQ Sliders

Make these Pepper Belly Pete BBQ Sliders the star of your next gathering. Packed with smoky flavors and a kick of heat, they’re guaranteed to disappear fast.

Ingredients

• 1.5 lbs ground chuck beef, 80/20 lean-to-fat ratio
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper
• 1 cup homemade BBQ sauce, divided
• 12 slider buns, lightly toasted
• 1/2 cup dill pickle chips
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your grill or skillet to medium-high heat, 375°F.
2. In a large mixing bowl, combine ground chuck beef, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix until just combined; avoid overmixing to keep the patties tender.
3. Form the mixture into 12 equal-sized patties, about 2 oz each. Press a slight dimple in the center of each patty to prevent bulging during cooking.
4. Grill or skillet-cook the patties for 3 minutes per side for medium doneness, or until internal temperature reaches 160°F.
5. Brush each patty with 1 tbsp of BBQ sauce during the last minute of cooking, allowing it to caramelize slightly.
6. Assemble the sliders by placing a patty on the bottom half of each toasted bun. Top with pickle chips, red onion slices, and an additional drizzle of BBQ sauce before covering with the top bun.

Enjoy the perfect balance of smoky, spicy, and sweet in every bite. Serve these sliders with a side of crispy sweet potato fries for an unbeatable combo.

Pepper Belly Pete Nachos Supreme

Munch your way into flavor town with these Pepper Belly Pete Nachos Supreme—loaded, crispy, and downright addictive.

Ingredients

• 1 bag (10 oz) thick-cut tortilla chips
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1/2 cup black beans, rinsed and drained
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup red onion, finely diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1 tbsp taco seasoning
• 1/2 tsp smoked paprika

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt clarified butter. Add ground beef and cook until no pink remains, about 5 minutes. Drain excess fat.
3. Sprinkle taco seasoning and smoked paprika over beef. Stir to combine and cook for 1 minute. Remove from heat.
4. Arrange tortilla chips in a single layer on the prepared baking sheet. Evenly distribute cooked beef over chips.
5. Top with black beans, cheddar, and Monterey Jack cheeses. Add pickled jalapeños and red onion.
6. Bake for 10-12 minutes, or until cheese is bubbly and slightly golden.
7. Remove from oven. Immediately garnish with cherry tomatoes and fresh cilantro.
8. Dollop sour cream and guacamole over the top. Serve immediately.

These nachos boast a perfect crunch with melty cheese and a kick from the jalapeños. Try serving them with a side of lime wedges for an extra zesty twist.

Pepper Belly Pete Curry with Coconut Milk

Today is ‘2025-08-19 05:09:45.673974’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Pepper Belly Pete Curry with Coconut Milk’ using the structure below.

Tone: Be punchy and modern. Skip intros, use short lines and bold verbs—like a viral TikTok script.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add chicken thighs, searing until golden brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add onion, garlic, and ginger. Sauté until fragrant and onion is translucent, about 2 minutes.
4. Stir in curry powder and turmeric, cooking for 30 seconds to toast the spices.
5. Pour in coconut milk and chicken stock, scraping up any browned bits from the bottom of the skillet.
6. Return chicken to the skillet, adding fish sauce and brown sugar. Simmer uncovered for 15 minutes.
7. Add bell peppers, cooking for an additional 5 minutes until peppers are tender-crisp.
8. Remove from heat, stir in cilantro and lime juice.

Get ready to dive into a bowl of this creamy, aromatic curry. The tender chicken and crisp bell peppers swim in a rich, coconut-infused sauce that’s balanced with a hint of lime. Serve it over steamed jasmine rice or with naan bread for a complete meal.

Pepper Belly Pete and Egg Breakfast Burritos

Wake up your taste buds with this fiery, protein-packed breakfast burrito that’s as bold as your morning alarm.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1/2 cup diced Pepper Belly Pete’s hot peppers
• 1 tbsp clarified butter
• 1/4 cup shredded sharp cheddar cheese
• 2 large flour tortillas, warmed
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add diced Pepper Belly Pete’s hot peppers to the skillet, sautéing for 2 minutes until slightly softened.
3. Pour lightly beaten pasture-raised eggs into the skillet, stirring constantly with a silicone spatula for 3 minutes until softly scrambled.
4. Season the egg mixture with sea salt and freshly ground black pepper, folding in shredded sharp cheddar cheese until just melted, about 1 minute.
5. Divide the egg mixture evenly between the two warmed flour tortillas, sprinkling fresh cilantro on top before rolling into burritos.
6. Serve immediately, slicing diagonally for an elegant presentation or wrapping in parchment for an on-the-go option.

Layers of creamy eggs, molten cheese, and the signature kick of Pepper Belly Pete’s peppers make every bite a wake-up call. Try drizzling with a smoky hot sauce or pairing with a crisp, cold juice for the ultimate breakfast experience.

Pepper Belly Pete Meatballs in Spicy Sauce

Unleash a flavor bomb with these meatballs, drenched in a sauce that’s got just the right kick. Perfect for spicing up your dinner routine or impressing at your next potluck.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 cup tomato passata
• 1 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes
• 1/2 tsp ground cumin

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, panko breadcrumbs, milk, egg, garlic, smoked paprika, sea salt, and black pepper. Mix until just combined—overmixing can toughen the meatballs.
3. Form the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet as you go. This recipe should yield about 20 meatballs.
4. Bake in the preheated oven for 20 minutes, or until the meatballs are browned and reach an internal temperature of 160°F (71°C).
5. While the meatballs bake, heat the clarified butter in a large skillet over medium heat. Add the tomato passata, apple cider vinegar, red pepper flakes, and cumin, stirring to combine. Simmer for 10 minutes, allowing the flavors to meld.
6. Transfer the baked meatballs to the skillet, gently tossing to coat in the sauce. Simmer together for an additional 5 minutes.
7. For an extra glossy finish, baste the meatballs with the sauce before serving.

Fork-tender meatballs meet a sauce that’s bold and spicy, with a hint of smokiness. Serve them over creamy polenta or tucked into a crusty baguette for a sandwich that packs a punch.

Pepper Belly Pete and Vegetable Stir Fry

Kickstart your weeknight with this fiery yet balanced stir fry that’s got all the crunch and none of the guilt. Pepper Belly Pete brings the heat, while crisp veggies keep it fresh—ready in under 15.

Ingredients

• 1 tbsp cold-pressed avocado oil
• 2 pasture-raised eggs, lightly beaten
• 1 cup thinly sliced organic rainbow carrots
• 1 cup hand-torn lacinato kale
• 1/2 cup julienned red bell pepper
• 1 tbsp minced fresh ginger
• 2 cloves garlic, microplaned
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tsp raw wildflower honey
• 1/2 tsp crushed Szechuan peppercorns
• 1/4 cup chopped scallions, for garnish

Instructions

1. Heat avocado oil in a wok over high heat until shimmering, about 90 seconds.
2. Pour in eggs, swirling to form a thin layer. Cook undisturbed for 30 seconds, then scramble lightly until just set. Remove and set aside.
3. In the same wok, add carrots, kale, and bell pepper. Stir-fry for 2 minutes until edges begin to char.
4. Add ginger and garlic, stirring constantly for 30 seconds to avoid burning.
5. Return eggs to wok. Drizzle with tamari and honey, tossing to coat evenly.
6. Sprinkle Szechuan peppercorns over the stir fry, giving one final toss to distribute.
7. Plate immediately, garnishing with scallions for a pop of color and freshness.

Light as air yet packed with umami, this stir fry dances between spicy and sweet. Serve it over a mound of forbidden black rice for a visually stunning meal that’s as nutritious as it is delicious.

Pepper Belly Pete Sushi Rolls

Hit your taste buds with a flavor bomb—Pepper Belly Pete Sushi Rolls blend spicy, sweet, and umami in every bite. No fuss, just bold flavors that pop.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 4 sheets nori, toasted lightly
• 1/2 lb fresh sushi-grade tuna, sliced into 1/4-inch strips
• 1/4 cup sriracha mayonnaise
• 1 avocado, thinly sliced
• 1/2 cucumber, julienned
• 1 tbsp toasted sesame seeds
• 1 tsp wasabi paste
• 2 tbsp pickled ginger

Instructions

1. Combine sushi rice and water in a rice cooker; cook on the ‘sushi’ setting for 18 minutes. Tip: Let rice sit for 10 minutes after cooking for perfect texture.
2. Mix rice vinegar, sugar, and salt in a small bowl; microwave for 30 seconds until dissolved. Fold into cooked rice with a cutting motion to avoid mush.
3. Lay a bamboo mat flat; place a nori sheet shiny side down. Spread 1/2 cup rice evenly, leaving a 1-inch border at the top.
4. Arrange tuna strips, avocado, and cucumber horizontally in the center. Drizzle with sriracha mayonnaise.
5. Roll tightly using the mat, applying even pressure. Tip: Wet the nori border to seal the roll securely.
6. Slice the roll into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.
7. Garnish with sesame seeds, wasabi paste, and pickled ginger. Serve immediately.

Wasabi’s heat cuts through the creamy avocado, while the sesame adds a nutty crunch. Try plating on a slate board for an Instagram-worthy presentation.

Pepper Belly Pete Jerky with a Kick

Dive into the bold flavors of this jerky that packs a punch, perfect for those who crave a spicy kick with every bite. Crafted with precision, it’s a game-changer for snack time.

Ingredients

• 1 lb beef brisket, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup brown sugar
• 1 tbsp liquid smoke

Instructions

1. Preheat your oven to 175°F and line a baking sheet with parchment paper.
2. In a large bowl, combine soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and liquid smoke. Whisk until the sugar dissolves.
3. Add the thinly sliced beef brisket to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 12 hours for maximum flavor infusion.
4. Remove the beef from the marinade, shaking off excess, and arrange the slices in a single layer on the prepared baking sheet.
5. Bake in the preheated oven for 4 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.
6. Tip: For even drying, rotate the baking sheet halfway through the cooking time.
7. Tip: If you prefer a chewier texture, reduce the baking time by 30 minutes.
8. Tip: Store in an airtight container with a piece of bread to absorb any excess moisture and maintain freshness.

With a smoky depth and a fiery finish, this jerky is irresistibly chewy with a hint of sweetness. Serve it alongside a cold craft beer or chop it up for a bold salad topping.

Conclusion

Brimming with flavor, our roundup of 19 Spicy Pepper Belly Pete Recipes offers something for every heat lover. From sizzling starters to fiery mains, these dishes promise to spice up your cooking routine. We invite you to dive in, try these delicious recipes, and share your favorites in the comments. Loved what you saw? Don’t forget to pin this article on Pinterest to spread the heat!