Pepper Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bell Pepper Rajas (08-27-93) (23:30) Servings: 6 1/2 Ea Green Bell Pepper; * 1/2 Ea Red Bell Pepper; * 1/2 Ea Yellow Bell Pepper; * 3/4 C Monterey Jack Cheese;Shredded 2 T Chopped Ripe Olives 1/4 T Red Pepper; Crushed * Peppers Should Be Seeded And Cut Into 6 Strips Each. --------------------------------------------------------------------- --- Cut Bell Pepper Strips Crosswise Into Halves. Arrange In Ungreased Broiler Proof Pie Pan, 9 X 1 1/4-Inches Or Round Pan 9 X 2-Inches. Sprinkle With Cheese, Olives And Red Pepper. Set Oven Control To Broil. Broil Peppers With Tops 3 To 4 Inches From Heat Until Cheese Is Melted, About 3 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Chicken-Stuffed Peppers (08-27-93) (23:39) Servings: 4 4 X Lg Sweet Red Pepper 1 T Sesame Oil 1 X Clove Garlic, Minced 1 T Minced Fresh Gingerroot 1/2 C Finely Chopped Carrots 1/4 C Thinly Sliced Green Onions 1 C Finely Chopped Chicken * 1 C Cooked Regular Rice 1/2 C Frzn English Peas, Thawed 1 X Egg, Beaten 1 T Plus 1 1/2 T Soy Sauce 1/8 T Salt * 1 Cup Finely Chopped, Cooked Chicken Breast (Skinned Before Cooking) Cut A 1/2" Thick Slice From The Side Of Each Pepper, Reserving Slices; Remove Seeds. Place Peppers In Boiling Water, Boil 5 Minutes. Drain, Set Aside. Coat A Large Skillet Or Wok With Pam; Add Sesame Oil, And Place Over Medium Heat Until Hot. Add Garlic And Gingerroot; Stir Fry 30 Seconds. Add Carrots And Green Onions; Stir Fry 2 Minutes More. Remove From Heat. Add Chicken And Remaining Ingredients, Stirring Well. Spoon 3/4 Cup Mixture Into Each Reserved Pepper. Top With Reserved Pepper Slices. Arrange Peppers, Cut Side Up, In A 10x6x2" Baking Dish. Cover And Bake 350 Deg F For 30 Minutes Or Until Thoroughly Heated. Per Serving: 231 Calories, 16.4 G Protein, 6.7 G Fat, 25.7 Carbohydrates 98 G Cholesterol, 3.1 Mg Iron, 366 Mg Sodium, 37 Mg Calcium. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corny Stuffed Peppers (07-25-93) (11:24) 6 Medium Red Or Yellow Sweet Bell Peppers, 2 Pounds Or A Bit More 2 Tablespoons Unsalted Butter (Or Half Margarine) 6 Tablespoons Minced Celery 6 Tablespoons Minced Onion 3 Ears Of Corn, Kernels Cut Off The Cobs 3 Medium Small Tomatoes, Peeled, Seeded And Coarsely Chopped 1 1/2 Teaspoons Salt, Or To Taste 1/8 Teaspoon Black Pepper 1 Cup Soft Bread Crumbs 2 Eggs Lightly Beaten 1 Cup Shredded Swiss Cheese Preheat The Oven To 350 Degrees. Slice Off The Stems Of The Peppers, And Remove The Seeds And Membranes. Put The Peppers In A Pot Of Boiling Water And Boil For About 5 Minutes, To Soften. Drain And Set Aside. Meanwhile, In A Medium Skillet, Melt The Butter Over Medium Heat. Saute The Minced Onion And Celery Until Wilted, About 5 Minutes. Scrape Into A Bowl And Add The Corn And Tomatoes. Toss, Then Toss Again With The Salt And Black Pepper. Toss In The Bread Crumbs And Then The Eggs. Stuff The Peppers, Mounding The Tops. Place In A Baking Pan Containing About 1/2 Inch Of Hot Water. Top With Shredded Cheese And Cover With Aluminum Foil (Oil The Underside). Bake For About 1 Hour, Uncovering For The Last 10 Minutes. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Filled Peppers With Meat (12/15/93) (21:55) 1 1/2 Lb Beef, Ground 3 Tbsp Rice, Uncooked 1 Cup Corn Flakes 2 Egg, Well Beaten 1/2 Tsp Salt 6 Bell Pepper, Green 1 Large Tomato Soup, Can Note: Use Half Ground Beef And Half Ground Pork If Desired. Mix The Rice, Meat, Cornflakes, Eggs And Seasoning Together. Cut Tops Off The Peppers And Soak In Hot Water For 5 Minutes. Scoop Out The Seeds And Fill With The Meat Mixture. Place In A Large Pan, Add The Tomato Soup And Let Cook For 1 Hour In Oven At 300-F. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Peppers Stuffed With Mashed Potato Salad Enough Instant Mashed Potatoes For 4 Servings 2 Hard Cooked Eggs, Cut Up 1/4 Cup Pickle Relish, Drained 1 Tablespoon Instant Minced Onion 1 Tablespoon Chopped Pimiento 2 Tablespoons Vinegar 4 Small Green Peppers Prepare Instant Mashed Potatoes As Directed On Package 4 For Servings. Stir In Eggs, Pickle Relish, Onion, Pimiento And Vinegar; Chill. Cut Thin Slice From Stem Of Each Pepper; Reserve Slices. Remove Seeds And Membranes. Wash Peppers; Pat Dry. Just Before Picnic, Spoon Potato Salad Into Pepper Shells. Top With Reserved Slices. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Pepper & Mushroom Quesadillas (04-19-93) (23:47) Ibm 1 Medium Red Onion, Finely Chopped 1 Pound Fresh Mushrooms, Sliced 1 Clove Garlic, Minced 1 Teaspoon Oregano 2 Tablespoons Oil 1 (10 3/4 Ounce) Can Italian Tomato Soup 8 Flour Tortillas 2 Cups Red Bell Peppers, Seeded And Finely Sliced 2 Cups Grated Monterey Jack Or Cheddar Cheese Heat Oven To 350 Degrees. In Large Skillet Saute Onion, Mushrooms, Garlic And Oregano In Oil Over Medium Heat Until Lightly Browned, About 5 Minutes. Stir In Soup And Heat Thoroughly. Place 4 Tortillas On Lightly Greased Baking Sheet And Spoon Soup Mixture Equally Onto Them. Top With Equal Amounts Of Pepper Strips, Cheese And Remaining Tortillas. Bake 10 Minutes Or Until Cheese Is Melted. Cut Into Quarters And Serve Immediately. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Peppers (5-16-98) 4 Medium Red Or Green Peppers 2 T Olive Oil 1 Medium Onion, Chopped 1 Clove Garlic, Peeled And Crushed 2 Small Zucchini, Coarsely Grated 1 1/2 C Slided Mushrooms 2 T Chopped Fresh Parsely 2 C Fresh Wholewheat Breadcrumbs 1/2 C Grated Parmesan Cheese 1 Egg, Beaten Salt And Pepper 1) Core Peppers By Removing Stem And Then Scooping Out Interior, Removing All The White Pith And Seeds. Parboil For 3 Minutes In Boiling Water; Remove, Rinse In Cold Water And Drain. 2) Heat Oil In Frying Pan, Add Onion, Fry 2 Minutes. Add Zucchini, Fry Another 3 Minutes. Add Mushrooms, Fry Another 1 Minute, Drain [This Is To Keep The Filling From Being Soupy; You May Want To Try Just Sauteing Until The Liquid Is Gone]. Add Rest Of Ingredients, With Salt And Pepper To Taste. Combine Thoroughly. 3) Fill Peppers With Mixture. Stand Upright (Cutting A Small Slice Off The Bottom If Necessary) In An Ovenproof Disk With 2 Or 3 T Water In The Bottom. 4) Bake At 350 Degrees For 30-45 Minutes, Or Until The Peppers Are Tender. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Peppers 1 (5-16-98) About 8 Peppers (Green/Red/Or Whatever Colour) 1 Lb Hot Italian Sausage Cumbled 1 Lb Ground Beef 1 Onion Chopped 1-2 Cups Fresh Or Canned Tomatoes 1 Cup Cooked Rice Italian Seasoning Seasoned Pepper Grated Mozzarella Saute Beef, Sausage, Onion Until Browned. Drain Fat Off. Add Tomatoes, Seasonings And Simmer For A Little Bit. Add Rice. Stuff Into Peppers That Have Been Cut Lengthwise And Cleaned Out. Sprinkle With Mozarella Or Parmesan. Bake In A Casserole With Some Tomatoe Sauce Underneath Peppers At About 350 Until Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Peppers 2 (5-16-98) 2 Red And 2 Green Peppers (Large) 5 Tbsp Oil 1 Onion, Finely Chopped 2 Tsp Ground Coriander 1 Tsp Ground Cumin 1/2 Tsp Cayenne Pepper (Or To Taste) 350 Gr Of Ground Beef 3 Tbsp Rice 1 Can (400 Gr) Tomatoes, Keep The Liquid Salt Heat 3 Tbsp Of Oil In A Frying Pan, Fry The Onion Until Golden. Add Spices And Cook 2 Minutes. Add The Gound Beef And Cook Well. Add The Rice And The Salt And Cook 2 Minutes. Cut The Top Of Each Pepper, Remove The Seeds And The Ribs Inside. Fill Them With The Beef Mixture. Select A Large Sauce Pan, Big Enough To Fit The Four Peppers Standing Up. Put The Last 2 Tbsp Of Oil In The Pot, Fit The Peppers, Add The Tomatoes Around And Pour The Tomato Juice Into Each Pepper. Cover The Pot, Bring To Boil And Simmer For 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Pepper Casserole (05/20/93) (0:31) Servings: 4 4 Ea Green Peppers, Medium 1/4 T Pepper 1 1/2 Lb Ground Beef 1 1/2 C Rice 2 T Onions 1 C Corn, Whole Kernel 1/2 T Salt 8 Oz Tomato Sauce Cut Tops Off Peppers And Clean Inside. Cook Peppers In Water To Cover For 20 Minutes. Brown Ground Beef And Onions. Add Seasonings, Rice, Corn, And Tomato Sauce. Heat Until Bubbly. Spoon Filling Into Peppers; Place In Casserole Dish. Place Extra Filling, If Any, Around Peppers. Bake At 350 Degrees For 20-25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Green Peppers 3 Large Green Peppers 1/2 Pound Ground Beef 1 Cup Dry Bread Crumbs Or Cracker Crumbs 1 Tablespoon Chopped Onion 1 Teaspoon Salt 1/4 Teaspoon Pepper 1 Can (10 Ounces) Tomato Sauce Heat Oven To 350 Degrees Cut Thin Slice From Stem End Of Each Pepper. Remove All Seeds And Membranes. Wash Inside And Outside. Heat 1 Cup Of Water And 1/2 Teaspoon Sale To Boiling. Add Peppers; Cook 5 Minutes And Drain. Mix Remaining Ingredients. Lightly Stuff Each Pepper With 1/3 Of The Meat Mixture. Stand Peppers Upright In Ungreased Baking Dish, 8 X 8 X 2 Inches. Cover; Bake 45 Minutes. Uncover; Bake 15 Minutes Longer. Makes 2 To 3 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Green Peppers 1 (12-15-92) (1:04) Msb 1 Cup White Rice, Uncooked 2 Cups Water 5 Bacon Strips, Cut Into 1 Inch Pieces 1 Onion, Chopped 1 Clove Garlic, Minced 3 Large Green Peppers 2 Ounces Pimentos 1 Tablespoon Chopped Parsley 1 Cup Shredded Swiss Cheese 1 Egg, Lightly Beaten 1/4 Teaspoon Salt 1/8 Teaspoon Pepper Place 1 Cup Of Rice And 2 Cups Water In A Microwave Proof Bowl, And Cook At Micropower High For 5 Minutes, Then At Micropower Simmer For 20 Minutes. Cook Bacon, Onion, And Garlic On Micropower High For 2 Minutes. Cut Each Pepper In Half Lengthwise, Place In A Shallow Dish And Cover With Plastic Film. Cook On Micropower High For 4 To 5 Minutes. Uncover And Reserve For Later Use. Preheat Convection To 350 Degrees For 10 Minutes. Combine Bacon, Onion, Garlic, Rice, Pimentos, Parsley, Cheese, Egg, Salt And Pepper. Fill Cooked Peppers With Rice Mixture. Place In Oven On A Baking Rack. Bake At 350 Degrees For 20 Minutes. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Peppers In Foil Cut Thin Slice From Stem End Of 4 Medium Green Peppers. Remove Seeds And Membranes. Wash Inside And Outside. Place Each Pepper On Piece Of Double Thickness Heavy Duty Aluminum Foil. Fill Peppers With Cheese Stuffing (Below). Wrap Securely In Foil. Cook Directly On Medium Coals 15 To 20 Minutes Or On Grill 3 To 4 Inches From Hot Coals 30 To 40 Minutes, Turning Once. Makes 4 Servings. Cheese Stuffing 1/2 Cup Chopped Celery 2 Tablespoons Butter Or Margarine 2 Cups Croutons 1 Cup Shredded Cheese 1 Teaspoon Salt Cook And Stir Celery In Butter Until Tender; Stir In Croutons, Cheese And Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetarian Stuffed Peppers (03/03/94) (13:36) Yield: 6 Servings 1/2 Lb Dry Red Kidney Beans 1 C Brown Rice 6 Green Peppers 3 T Olive Oil 4 Garlic (Minced) 1 Onion (Diced) 2 Stalks Celery (Diced) 2 Carrots (Diced) 2 Tomatoes - Peeled, Seeded, 1/2 T Dried Basil 1/4 T Dried Red Pepper Flakes 1/2 T Dried Oregano Rinse Beans, Add 3-4 Cups Water & Soak Overnight (If Possible). Drain Beans, Add 3-4 Cups Cold Water, Cover And Simmer Until Tender (30-40 Minutes). Drain Beans And Reserve 1/2 Cup Liquid. Bring 2 1/2 Cups Salted Water To Boil, Add 1 Cup Rice, Cover And Simmer For 45 Minutes (Or Until All Liquid Is Absorbed). Put 2 Tablespoons Olive Oil In Frying Pan And Add The Minced Garlic. Saute For 3 Minutes, Stirring So The Garlic Doesn't Burn. Add Onion, Celery, And Carrots And Saute For An Additional 5-7 Minutes. Remove From Heat And Mix With The Rice. Add The Seasonings (All The Dried Seasonings, Plus Salt And Pepper) And Mix Well. Mix In The Beans With 2 Tablespoons Of The Reserved Liquid. Cut The Tops Off The Green Peppers And Remove The Seeds. Stand Peppers In Shallow Baking Dish That Has Been Brushed With 1 Tablespoon Olive Oil. Fill Peppers With Bean And Rice Mixture. Ladle Seasoned Diced Tomatoes Over Top Of Each Pepper And Top Off Each With A Tablespoon Of Reserved Liquid. Cover Dish And Roast In 350 Degree Oven For 35-45 Minutes Or Until Peppers Are Tender. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Venezuelan Peppers With Shrimp (05/14/93) (6:46) Servings: 10 3 Lb Shrimp (16-20/Lb) 3 C Spanish Olive Oil 4 Ea Large Red Bell Peppers * 8 Ea Cloves Garlic ** 1 Ea Chili Pepper Seeded/Minced 1 Ea Loaf French Bread 1" Slices 1 X Feta Cheese (Optional) * Bell Peppers Should Be Seeded And Cut Into Thin Julienne Strips. ** Garlic Cloves Should Be Peeled And Cut Into 1/4-Inch Chunks. Slit The Shrimp Up The Back With A Sharp Knife. Remove The Vein, But Do Not Peel Shrimp. Set Them Aside. Combine 2 Cups Of Olive Oil And The Red Pepper Strips In A Deep Heavy Skillet Or Saute Pan. Heat Slowly. Cook Very Gently Until The Peppers Are Extremely Tender But Not At All Browned. (The Oil Will Turn A Lovely Rose Color.) Set Peppers Aside. Pour The Remaining Oil Into Another Skillet With The Garlic Pieces. Stew The Garlic Slowly For 4 To 5 Minutes, Until Tender And Golden. Scoop Out The Garlic With A Strainer Or Slotted Spoon And Add It To The Peppers. Heat The Garlic Oil Until It Ripples. Throw In The Minced Chili Pepper And The Shrimp. Saute, Tossing The Shrimp In The Oil, Until They Turn Pink And Are Just Done. To Serve, Spoon The Peppers And Their Oil Into A Serving Dish. Surround With The Shrimp. Serve With Bread. Each Diner Soaks Slices Of Bread In The Oil And Piles The Bread With Peppers And Garlic. Feta Cheese May Be Eaten With It And The Shrimp Goes On Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=