ff the tops of the peppers, and remove the seeds and
o 400\u00b0F.
Place peppers in a shallow baking dish
Fry ground meat until brown.
Drain off fat.
Cook onion, celery and green peppers in water until tender, 15 or 20 minutes. Soak French bread or white bread in milk or water to soften.
Beat eggs well and add all ingredients together.
Salt and pepper.
Cut peppers in half.
Add filling.
Add small amount water to large baking pan.
Bake at 350\u00b0 for 30 to 40 minutes.
Until firm and brown.
Remove stems and seeds from peppers.
Scald in boiling water until tender.
Dice onion and potato fine and cook in butter in a saucepan.
When they begin to get tender, add the mixed meat and bread crumbs.
Season with salt and pepper.
When this mixture is done, stuff the peppers with it.
Place stuffed peppers in baking dish; sprinkle with grated cheese and bake about 15 minutes. Serve hot.
Singe the peppers quickly over a gas flame,
ans pork and beans or baked beans.
Stir beans into
Preheat the oven to 400\u00b0F
Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
Tuck the basil and garlic between the peppers. Scatter the feta on top.
Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.
Heat oven to 350\u00b0.
Remove seeds from peppers; parboil 5 minutes.
Drain.
Heat cheese spread in saucepan over low heat; stir in corn and tomato.
Fill peppers.
Top with crumbs tossed with margarine.
Bake at 350\u00b0 for 30 to 35 minutes.
Makes 6 servings.
Rinse and quarter the green peppers.
Remove the inside seeds. Add to a large bowl the ground beef, rice, onion, salt, pepper and egg.
Add 1/2 can of the tomato soup, undiluted.
Mix well. Place the peppers in a 9 x 13-inch pan.
Add the mixture to each pepper (heap up a little high).
Mix 1/2 can of water (from the soup can) to the 1/2 can tomato juice.
Mix well and add to the tops of each green pepper.
Cover with foil and bake for 1 hour in 350\u00b0 oven.
he stuffing lightly. Cut the peppers in half from top to
Cut the peppers in half lengthwise. Remove the seeds and pith. Slice into 1/2 wide strips.
Coat a roasting pan with the olive oil.
Add the peppers and remaining ingredients. Toss to coat.
Roast at 400 degrees for 40 minutes.
Wash and clean the peppers and cut into 1 1/2 to 2-inch pieces.
Peel the potatoes if thick-skinned, or use unpeeled new potatoes.
Cut potatoes into 1-inch chunks.
Peel the onion and cut into chunks.
Place everything in a shallow ovenproof dish and pour over the oil.
Toss the vegetables to coat them with the oil. Sprinkle with salt and lots of pepper.
Bake in a preheated 425\u00b0 oven for about 30 minutes or until the potatoes are tender.
Wash peppers and cut into 2-inch pieces.
Wash potatoes and cut into 1-inch slices or chunks.
Do not peel.
Peel onion and cut into chunks.
Put everything in baking dish.
Lightly spray vegetables with olive oil.
Sprinkle with salt and pepper.
Bake in preheated 425\u00b0 oven for 30 minutes or until potatoes are done.
0 minutes.
Sauteed Peppers:
2 tablespoons olive oil
sing this recipe for OAMC you can wrap your peppers in saranwrap
ery large pot. Add the peppers, and allow to sweat for
0 minutes until crust is baked through and slightly crisp. Sprinkle
min., add onions, chopped peppers and celery; season with salt
ouch of olive oil, sauce, peppers, onions, sausage, cheese, a sprinkle
Preheat oven to 425\u00b0F. Slice tops off peppers and remove and discard seeds and ribs. Place peppers upright in a small baking dish.
For the filling, heat oil in large frying pan on medium. Saute onion and garlic 3 mins, until soft. Stir in chicken, beans, tomato, parsley and breadcrumbs and season to taste.
To assemble, spoon some of mixture into each pepper. Replace pepper tops and cover dish with foil. Bake 35 mins. Remove foil and bake 10 more mins, until peppers are tender. Serve hot.