Thursday, December 07, 2006

Bell Pepper Salsa

Ingredients:
1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
1 md Tomato
1 Yellow hot chile
4 Green onions
2 Garlic clove(s), peeled
2 tb Cilantro, chopped
1 ts Sherry vinegar
1 tb Walnut oil
Salt and pepper to taste
Instructions:
Core the peppers. Dice the peppers, tomato, chile, green onions, and garlic very fine and combine all the vegetables. Add the cilantro. Stir in the vinegar and season with salt and pepper.

Banana Salsa

Ingredients:
2 lg Bananas
1/2 c Diced red bell pepper
1/2 c Diced green bell pepper
2 Jalapenos, seeded and minced
1 tb Fresh ginger, minced
3 Scallions, trimmed and
-finely chopped
1/4 c Chopped cilantro leaves
3 tb Fresh lime juice
2 tb Packed light brown sugar
1/4 ts Ground cardamom
1 tb Olive oil
Salt and pepper
Instructions:
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.

Arkansalsa

Ingredients:
1 lg Onion, peeled
1/2 Green bell pepper,
Stemmed and seeded
Fresh red and green chili
Peppers to taste
1 Tomatoe peeled and seeded
Juice of 1 lemon
1 tb Finely minced fresh parsley
2 tb Finely minced fresh cilantro
1/4 ts Salt
Instructions:
Dice all the ingredients through the tomato into pieces a bit bigger than the head of a wooden kitchen match; the smallness and uniformity of the pieces are important here. Toss all together with the lemon, herbs, and salt -- the consistency should be more relishy than sucelike

"My Evil Twin" Habanero Salsa

Ingredients:
2 tb Olive oil
1 md Onion -- chopped
1 Green bell pepper --
Chopped
1 Red bell pepper -- chopped
1/2 c Chicken broth
4 Chiles habanero -- minced
6 md Tomatoes -- skinned &
Diced
2 cn Tomatoes -- diced
2 tb Lime juice
2 tb Lemon juice
1 ts Dried coriander leaf
1 ts Oregano
1 tb Sugar or honey -- optional
Salt and pepper -- to taste
1/4 c Fresh parsley -- chopped
2 Anaheim chili pepper --
Chopped
Instructions:
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

Saturday, April 22, 2006

Easy Stuffed Peppers

Ingredients:

4 large peppers
12-ozs ground turkey
1 cup finely chopped onions
1 tsp oregano
1 1/2 cups cooked rice
1/4 cup grated Parmesan cheese
3/4 cup fat-free egg substitute
1 cup low sodium tomato sauce

Instructions:
Cut the peppers in half lengthwise. Remove and discard the stems and seeds. Blanch the peppers in boiling water for 3 minutes. Drain and set aside. Crumble the turkey into a 2-quart casserole. Sprinkle with the onions and oregano. Cover with vented plastic wrap and microwave on high for 4 minutes. Break up the turkey with a spoon and mix well. Cover and microwave on high for 3 minutes, or until the rukey is cooked through and the onions are translucent. Carefully drain off any accumulated fat. Stir in the rice, Parmesan, egg, and 1/2 cup tomato sauce. Divide the mixture among the pepper halves. Arrange the peppers in a 9" x 13" baking dish. Top with teh remaining 1/2 cup tomato sauce. Cover loosely with wax paper. Microwave on high for 6 minutes. Rearrange the peppers and give the dish a half turn. Cover and microwave on high for 6 minutes.

Friday, April 21, 2006

Black-eyed Peas

Ingredients:

1 pound dried black-eyed peas, picked over
2 tablespoons rendered bacon fat
1 small onion, peeled
Pickled black-eyed peas
1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
1/2 small green bell pepper, minced (about 1/2 cup)
1/2 small red bell pepper, minced (about 1/2 cup)
4 scallions including green parts, sliced thin
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 garlic clove, minced
1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)


In a bowl combine black-eyed peas with water to cover and let stand overnight. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days. Serve black-eyed peas chilled or at room temperature.

Serves 8.

Friday, March 03, 2006

French Tropical Salsa

Ingredients
1/2 fresh pineapple, diced
2 Mangos, diced
1 Papaya, diced
2 Sweet Red Peppers, Diced
Juice of 3 limes
Juice of 3 lemons
1 Medium Onion, diced
2 tsp. salt
5 French Wax chillis finely chopped

Method
Combine all the ingredients and let marinade overnight.

Hungarian Cherry Chilli Pasta

Ingredients
2 Tbsp. olive oil
1 Medium onion, finely diced
1 Red bell pepper, finely diced
2 bananas, sliced
1/4 cup pineapple juice
juice of three oranges
4 Tbsp. lime juice (about 2 limes)
1/4 cup chopped parsley
6 Hungarian cherry chillis chopped
1/4 cup Parmesan cheese
2 Tsp. butter
500 grams fettuccine
salt & freshly cracked black pepper to taste

Method
In a large sauce pan, heat the oil and saute the onion and red pepper in it over medium heat for about 4 minutes. Add the bananas, pineapple and orange juice. Simmer over medium heat for 5 minutes until the bananas are soft. Remove from heat, add the lime juice, parsley , Hungarian cherry chillis and 3 Tbsp. of the Parmesan cheese. Mix well. Cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for fresh. Drain and put into a stainless steel bowl. Add the spicy mixture, butter and mix well. Season with salt and pepper to taste and garnish with the remaining grated Parmesan cheese.

Tomato and Sweet Pepper Relish

Ingredients
2 large finely chopped Tomatoes
1 finely chopped Spring Onion
1 finely chopped Onion
1 finely chopped Sweet Bell Pepper
Large pinch of Salt
Juice of 1 sweet Orange
1 Tsp chilli sauce (your choice)

Method
Blend all ingredients together and serve with grilled meats, barbeques or simply eat on crackers with cheese.

Exploding Pig 'n Beans

Ingredients
2 Cups of water
1/2 Cup dried brown or red beans, soaked overnight then drained
1 Tbs olive oil
2 onions chopped up finely
1 green or red bell pepper de-seeded and finely chopped
1 tsp minced garlic
500 g cubed pork
200 g cubed stewing steak
250 g whole peeled tomatoes (drain the juice off)
2 Tbs strong chilli powder
1 Golden or Red Habanero chilli finely chopped (2 Jalapenos for softies)
1 tsp oregano
250 ml cooking red wine
Salt and pepper to taste (use ground pepper for better flavour)
2 tsp cumin
Corn flour to thicken if necessary



Method
Combine water and beans in saucepan and simmer until tender.

Pan fry oil, onion, pepper garlic, salt and pepper until tender (in large frying pan)

Add pork and beef to pan and cook. Add beans and their liquid, as well as tomatoes and seasoning. Mix well, cover and simmer 1 hour. Add wine and cook, un-covered for 20-30 minutes or until liquid has reduced by 1 fifth. Use corn flour to thicken if necessary. Serve on rice or couscous and really enjoy the flavours!


Serves 4-6 easily

Thai Chicken Curry

Ingredients
1 can Coconut Milk
1 Tbsp. Thai Red Curry paste
1 Lb. chicken meat,cut into 1" cubes
2 Tbsp Fish sause
2 Tsp. lemon juice
1 medium tomato, diced
1 yellow bell pepper, diced
2 cups mushrooms, sliced
2 Tsp. Garlic Chili Sauce

Method
In a large saucepan, combine Coconut Milk and Curry Base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and Garilic Chili Sauce. Cover and simmer for 5 minutes. Add mushrooms and Garlic Chili Sauce to taste. Cover and simmer 2 minutes. Serve hot over rice.

Savina Sharkbite Salsa

Ingredients
4 ripe tomatoes
Juice of 1 lemon
1/2 onion
Juice of 1 lime
1/2 bell pepper
1 tsp. Parsley
1 clove garlic
1 Red Savina Habanero chilli finely chopped

Method
Dice tomatoes, onion, bell peppers and garlic. Add lemon and lime juice, parsley and Red Savina Habanero chilli. For best results, put in blender and blend for 15 seconds. Chill and serve. This is the hottest chilli in the world, and must be handled with extreme caution.

Keep away from children!

Monday, February 13, 2006

Taco Stuffed Bell Peppers

Ingredients:

6 green bell peppers
1 (15 ounce) can tamales
1 (15 ounce) can chili with beans
4 ounces Cheddar cheese, divided
1/4 cup chopped onion
1/4 cup catsup
1 1/2 cup tortilla chips, crushed

Cut green bell peppers in half lengthwise and remove seeds. Cut tamales into 1/4 inch slices. Combine tamales, chili, 1/2 cup cheese, onion and catsup. Fill the pepper halves. Place in an electric skillet and pour 1/4 inch hot water into the skillet. Cover and simmer for 25 minutes. Sprinkle remaining cheese over the peppers. Top with tortilla chips. Simmer, uncovered, 2 minutes, until cheese melts.

Makes 6 servings.

Friday, January 20, 2006

Tricolor Pickled Peppers

Ingredients:

9 lb. mixed red, yellow, and orange bell peppers quartered lengthwise, stemmed and seeded
3 1/2 cup white basalmic vinegar
1 3/4 cups water
1/4 cup canning salt
12 garlic cloves
1 teaspoon whole black peppercorns
6 (2 inches) sprigs fresh rosemary

Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skinsare blistered and lightly charred, 4 to 6 minutes.
Transfer peppers to a large bowl and cover.
Let peppers steam until cool, then peel and separate by color.

Sterilize jars and lids.

Bring vinegar, water, sugar, salt, garlic and peppercorns to a boil in a 3 quart saucepan.
Reduce heat and simmer, uncovered for 10 minutes.

Fill jars with pepper quarters, alternating colors.
Tuck 2 garlic cloves (from pickling liquid) and 1 sprig of rosemary inside of each jar.
Fill jar with pickling liquid, leaving 1/4 inch headroom, run a knife between peppers and jar to eliminate air bubbles.
Process peppers for 20 minutes.

Let peppers stand in jars at least 1 week to develop flavor.
Drizzle with extra-virgin olive oil as part of an antipasto platter.


Makes 6 (1 pint) jars

Sweet Pepper Relish

Ingredients:

13 cups of diced multicolored peppers
6 cups of diced onions
3 cups cider vinegar
2 1/2 cups sugar
1 Tablespoon salt
2 teaspoons mustard seed
1 teaspoon celery seed

In a large pot, combine all ingredients.
Bring to a boil, cover, and simmer for 20 minutes.
Pour hot mixture into hot, sterilized canning jars, leaving 1/4 inch space.
Adjust lids. Process for 15 minutes in a boiling water bath.

Makes 7 pints

Wednesday, January 18, 2006

Bell Pepper Salad

Yield: 4 sweet ones

1 medium Size red bell pepper;
1 medium Size yellow bell pepper;
1 medium Size green bell pepper;
1/2 c Creamy Garlic Dressing;
1/4 tsp Black pepper;
2 tsp Capers; rinsed drained

Preheat broiler. Place bell peppers under broiler and lightly char.
turning to grill all sides. Remove from broiler to a paper bag. Close

paper bag and set aside. When peppers cool, peel, core, seed and cut
into strips. Arrange peppers on a platter, alternating colors so
they form a petal, and spoon dressing over them. Sprinkle with
black pepper. Garnish with capers and serve warm or chilled.

Bell Pepper & Cheddar Frittata

Ingredients:

1 Yukon potato, peeled & cubed
3 tb good olive oil
1 red bell pepper chopped
1 onion chopped
4 garlic cloves (or to taste)crushed
3 tb fresh chopped cilantrillo or oregano or fresh basil

8 large eggs
1 tsp salt
3/4 tsp ground pepper
1 cup grated sharp cheddar

Cook the potato in salted water until tender. Drain. Heat oil in ovenproof skillet over med.-high heat. Add pepper & onion, sauté until tender. Add potato, garlic & oregano (cilantro or basil). Saute. Whisk eggs, salt & pepper. Pour over vegetables in skillet. Reduce heat to Med.-Low, cover skillet and cook until eggs are set around edges. Sprinkle with cheese. Preheat the broiler. Place skillet in broiler 4 to 5 inches from heat and cook until cheese is melted and just golden in color. Let the frittata stand for about 1 minute. Cut into wedges.

Bell Pepper and Lemon Salmon

INGREDIENTS:

* 1/4 cup olive oil
* 2 cloves garlic, chopped
* 1 lemon, juiced
* 1 pinch kosher salt
* 2 (8 ounce) salmon fillets
* 2 tablespoons capers, drained and rinsed
* 1/2 red bell pepper, cut into 1/4-inch strips

DIRECTIONS:

1. In a shallow dish, mix the olive oil, garlic, lemon juice, and salt. Pierce the salmon fillets on both sides with a fork, and place in the dish. Coat with the olive oil mixture, and marinate at least 1 hour in the refrigerator.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place each salmon fillet on a large sheet of aluminum foil. Fold the foil around the fillets to form packets. Pour the marinade mixture over the fillets, and top with capers and red bell pepper strips. Tightly seal packets, and place in a baking dish.
4. Cook salmon 35 minutes in the preheated oven, until easily flaked with a fork.

Cucumber and Bell Pepper Soup

Ingredients

* 1 garlic clove, minced and mashed into paste with 1/4 t salt
* 1/2 c white bread, torn into small pieces
* 1 T white wine vinegar
* 1 T olive oil
* 8 oz plain yogurt
* 1 c packed watercress sprigs, rinsed and dried
* 1 cucumber, peeled, seeded, and chopped finely
* 1 green bell pepper, seeded and chopped finely
* 3 T minced scallions
* tabasco sauce to taste

In a blender, blend until smooth garlic paste, bread, vinegar, oil, yogurt, watercress, and salt & pepper to taste. Stir in cucumber, bell pepper, scallions, and tabasco. Chill for 20 minutes; serve with croutons.

Sunday, January 15, 2006

Stuffed Bell Pepper Recipe

Preparation time: 45 minutes.

A classic American dish that one can't easily find in restaurants (unless it is a cafeteria) is stuffed bell peppers. My mom and dad have their own different versions, both delicious.

Ingredients:

4 green or red bell peppers
Salt
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30 minutes.

Serves 4.

Saturday, January 14, 2006

Beef Stuffed Bell Peppers

Ingredients:

1 pound lean ground beef or
1 package fully cooked ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 tablespoons catsup, divided
1 teaspoon dried oregano leaves, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed
tomatoes, undrained

Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 tablespoons catsup, 1/2 teaspoon oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.

Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350 degree F oven for 1 1/2 hours.

Serves 4.

TIP: Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.)

Wednesday, January 11, 2006

Broccoli and Red Peppers

Ingredients:

1 head (1 1/4 lbs) broccoli
2 Tbsp water
1 tsp margarine
1/3 cup minced sweet red peppers
1/3 cup minced onions
2 Tbsp defatted chicken stock
1/2 tsp dried thyme
1 Tbsp grated Romano cheese

Instructions:
Chop the broccoli into 3/4" pieces. Arrange them in a 9" glass pie plate, with the floret pieces in the middle and the stems around the edge. Sprinkle with the water. Cover with vented plastic wrap and microwave on high for 5 minutes, or until tender. Drain and set aside. Place the margarine in a large bowl. Microwave on high for 20 seconds, or until melted. Stir in the peppers, onion, stock, and thyme. Cover with vented plastic wrap and microwave on high for 3 minutes, or until the vegetables are tender. Add the broccoli and toss well. Sprinkle with the Romano.

Broccoli and Red Pepper Medley

Ingredients:

1 head broccoli (about 1 1/2 lbs)
2 Tbsp water
1/2 tsp olive oil
1 small red bell pepper, seeded and diced
1/3 cup thinly sliced leek, white part only
1/2 tsp dried thyme
2 Tbsp grated Parmesan cheese


Instructions:
Wash and trim the broccoli. Use the florets and about 1 inch of the stems. Cut the florets into 1-inch pieces, and the stems into 1/2-inch slices. In a 10-inch round microwavable baking dish or glass pie plate, arrange the florets in the center with the stems around the outside. Sprinkle with 2 Tbsp water. Cover tightly with vented plastic wrap and microwave on high for 5 minutes, or until very crisp. Let stand, covered for 3 minutes. Uncover and drizzle with oil. Sprinkle the pepper, leeks, and thyme over the top. Re-cover with vented plastic wrap and microwave on high for 1 minute. Let stand, covered, for 3 minutes. Sprinkle with cheese and serve.

Beef, Pepper & Mushroom Kabobs

Ingredients:

1 lb. boneless beef top sirloin steak, 1" thick
1 large green, red or yellow bell pepper, cut into 1-1/4" pieces
12 large mushrooms
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp water
1 tsp Dijon-style mustard
1 tsp honey
1/2 tsp dried oregano leaves
1/4 tsp pepper

Instructions:
1. Trim fat from beef steak; cut into 1-1/4" pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12" metal skewers. 2. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3" to 4" from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with 1/4 tsp salt.

Bean and Vegetable Casserole with Red Bell Pepper, Rosemary, and Italian Pasley Pesto

Ingredients:

2 15-oz. cans of beans, rinsed or low sodium (pinto, red, kidney, black, garbanzo, great northern)
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced yellow or green squash
1 cup quartered tomatoes
1 Tbsp chopped fresh garlic
1 Tbsp olive oil
1 large fresh red bell pepper (canned pimentos 7-oz)
1 pkg. Italian parsley
1/2 Tbsp chopped fresh garlic
1/2 pkg. rosemary
1/4 cup walnuts
2 Tbsp olive oil
1/4 cup Parmesan cheese
- fresh ground black pepper
2 cups cooked white rice


Instructions:
In a thick-bottomed saucepan, saute the onion, carrot, garlic, and celery in the olive oil for 5 minutes. Add the beans and simmer for 5 minutes. Add the squash and cook for 5 more minutes. While the beans are simmering, seed the pepper and remove the leaves from the rosemary, place the peppers in a blender or food processor and puree. Add the herbs, pour in the oil and lastly add the nuts and cheese. To serve, ladle the beans into soup or pasta bowls and pour 1 Tbsp. of pesto over each order. Garnish with sprig of rosemary of parsley. This could be served over rice or pasta.

Artichoke and Roasted Red Pepper Salad with Roasted Pepper Dressing

Ingredients:

- Salad:
8 medium artichokes, prepared and cooked as directed for whole artichokes
4 red bell peppers
- lettuce leaves
1/2 cup sliced red onion
1/2 cup sliced ripe olives
- Roasted Pepper Dressing:
1 roasted bell pepper, reserved from salad preparation
1/3 cup balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves, garlic minced
1 Tbsp chopped fresh basil or 1 tsp crushed dried basil
1 tsp chopped fresh rosemary or 1/2 tsp crushed dried rosemary
1 tsp sugar

Instructions:
Halve artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad, or to use for snacks another time. Trim out hearts and slice thinly. Cover and set aside. Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Remove from oven; place in a paper bag for 15 minutes to steam skins. Trim off stems of peppers; remove seeds and ribs. Strip off skins; slice peppers into julienne strips. Reserve one-fourth of the bell pepper strips to prepare dressing. To assemble salads, arrange leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining bell pepper strips, red onion, and olive slices on lettuce. Garnish with a couple or cooked artichoke leaves, if desired. For dressing, in blender or food processor container place reserved bell pepper strips, vinegars, garlic, basil, rosemary, and sugar. Cover and process until well blended and nearly smooth. Spoon dressing over salads. Serving suggestion: Prepare arranged salads up to 4 hours ahead; chill dressing and spoon over salads just before serving.

Gourmet Stuffed Peppers

Ingredients:

4 medium peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon ground cumin
1/2 pound ground beef
1 (8 ounce) can tomato sauce
1/4 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1/2 teaspoon horseradish
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup (4 ounces) shredded Cheddar cheese
2 tablespoons chopped parsley

Cook peppers, drain on paper towel.

Heat oil in large skillet, add onion and garlic and cook 5 minutes or until onion is softened. Stir in cumin and cook for 2 minutes. Add beef, breaking up with a spoon, and cook for 5 minutes. Add tomato sauce, Worcestershire sauce, black pepper, ketchup, horseradish and salt, cook 6 minutes more and remove from heat.

Stir in cooked rice and cheddar cheese. Spoon into peppers. Top with parsley. Bake at 350 degrees F for about 40 minutes or until hot.

Beef Stuffed Bell Peppers

Serves 4.

1 pound lean ground beef or
1 package fully cooked ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 tablespoons catsup, divided
1 teaspoon dried oregano leaves, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed
tomatoes, undrained

Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 tablespoons catsup, 1/2 teaspoon oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.

Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350 degree F oven for 1 1/2 hours.

TIP: Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.)
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