Preheat oven to 400\u00b0F. Grease a large ovenproof serving dish. Heat oil in a large saucepan and sweat onion and garlic until softened. Add tomato paste then grated tomatoes, cherry tomatoes and oregano and simmer for 10 mins. Season.
Meanwhile, mix mozzarella, Taleggio and goat cheese and season then stuff shells. Arrange in prepared pan and top with sauce. Sprinkle with Parmesan and bake for 30 mins until golden brown and bubbling. Garnish with basil and oregano.
br>Note: Many other stuffed peppers recipes instruct you to fry all
In a large skillet, cook onion, garlic and meat.
Pour off any fat.
Stir in tomato sauce, tomato paste, salt, pepper and oregano.
Bring to a boil and turn to low and cook 15 minutes. Meanwhile in medium bowl, mix cottage cheese, egg, Parmesan cheese, parsley and nutmeg.
Heat oven to 350\u00b0.
Spread 2 1/2 cups tomato sauce mixture in baking dish.
Fill each shell with cheese mixture and arrange stuffed shells in dish.
Top with remaining sauce. Bake for 25 to 30 minutes.
Saute onion, beef and all other ingredients, except cottage cheese, egg, parsley, Parmesan cheese and mushrooms.
Simmer about 15 minutes.
Cook shells as directed; cool.
Fill shells with cheese mixture:
cottage cheese, egg, Parmesan cheese and parsley. Place sauce in 2-quart baking dish.
Add stuffed shells.
Bake for 30 minutes at 300\u00b0.
Serves 6.
Saute onion in oil.
Add meat and cook until brown and crumbly.
Add rice, tomato juice, olives.
(easy on the salt.) Bake in a slow oven, (325 degrees) for 1 1/2 hours.
Add liquid if necessary.
This dish can be prepared ahead of time and then baked.
Peel onions and cook in salted water until tender; cool. Carefully remove center of each onion, leaving at least 2 layers for a shell.
Coarsely chop onion centers.
Add hamburger, salt, bay leaf (crumbled) and chopped parsley.
Mix well and stuff in onion shells.
Pour tomato juice over and around onions; sprinkle with bread crumbs.
Bake at 350\u00b0 for 1 hour.
overed with half of the tomato sauce. Add the tentacles.
Cut a thin slice from stem end of peppers.
Remove seeds and ribs.
Precook peppers in boiling water for 5 minutes; drain. Combine meat, rice, seasonings and egg.
Mix tomato sauce and gravy; add 1 cup to meat-rice mixture.
Stuff peppers.
Place in shallow baking dish.
Pour remaining tomato sauce mixture around peppers.
Bake at 350\u00b0 for 1 hour.
Makes 6 servings.
round meat.
Layer the tomato slices over them and pour
Preheat oven to 350\u00b0.
Cut thin slice from top of peppers and remove all seeds and rinse.
Cook peppers in boiling salt water for 5 minutes.
Drain well.
Cook and stir ground beef, salt and onion in skillet until onion is tender.
Drain off fat.
Stir in garlic salt, rice and 1 cup tomato sauce.
Mix thoroughly.
Stand peppers upright in 8 x 8-inch ungreased baking dish.
Stuff each pepper with 1/2 cup meat mixture.
Pour remaining sauce over peppers and bake for 15 to 25 minutes.
o brown.
Stir in tomato paste, wheat germ if used
Wash mushrooms and remove stems.
Stems should be chopped finely. Saute onion in melted butter until transparent. Add chopped mushroom stems and saute for 2 minutes. Place bread crumbs in a bowl with mushroom stems, onion, salt, pepper, lemon juice, tomato paste and oregano. Mix well and stuff into mushrooms. Leave at room temperature for 1/2 hour before baking at 400\u00b0 for 20 minutes.
Brown ground beef in oil.
Add chopped onion and cook until onion are tender. Add seasoning, stir in drained, partially cooked rice and remove from fire.
Fill raw peppers with meat mixture. Place in baking dish deep enough so peppers won't turn over.
Pour tomato sauce over tops.
Bake at 325\u00b0 about 1 hour.
Butter a casserole dish.
Line it with cabbage.
Saute onion and meat until browned.
Pour off grease.
Make one layer of hamburger-onion mixture over cabbage and 1/2 can tomato soup. Repeat layers. Bake at 350\u00b0 for 40 minutes.
Wash eggplant.
Cut in half lengthwise.
Remove pulp, leaving 1/2-inch of outer shell.
Dice pulp.
Saute onions, mushrooms, seasonings and meat in margarine.
Stir in tomato paste, wheat germ and eggplant pulp.
Cook until meat is slightly done.
Spoon meat mixture into eggplant shell and place in an oiled ovenproof dish.
Bake at 350\u00b0 for 20 to 30 minutes.
Garnish with parsley. Yields 6 servings, approximately 270 calories per serving.
he lemon juice and the tomato paste.
Stuff the tomatoes
Slice zucchini lengthwise.
Parboil 5 to 8 minutes.
Chop onions, peppers and mushrooms.
Saute in skillet with meat.
Add salt and pepper.
Scoop out centers of zucchini.
Chop up centers and combine with meat.
Mix zucchini, centers, meat, stuffing and tomato paste.
Place lengthwise zucchini on a greased pan.
Stuff zucchini.
Sprinkle with cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
he prepares baking dish; pour tomato sauce over the rolls; bake
ut the tops off each tomato and scoop out a small
Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.