inutes before cooking.
Cut peppers in half lengthwise (or cut
ach pepper and stand the peppers in a shallow baking dish
or 35-40 minutes.
Stuffed Peppers:
Spray casserole dish with
Preheat oven to 350\u00b0.
Blanch the peppers and set aside. Meanwhile, in a large skillet, saute the onion in olive oil until just softened.
Add sausage and saute until browned.
Remove the skillet from the heat; add bread crumbs, cheese and egg and mix well.
Cut peppers lengthwise, then stuff with sausage mixture. Place stuffed peppers into a baking dish and bake for 20 to 25 minutes at 350\u00b0.
Yields 4 servings.
ut the stems off the peppers, remove the seeds and membranes
and simmer while preparing peppers.
Slice peppers lengthwise, leaving stems intact
Cut bell peppers in half, keeping stems intact.
nd season.
For the peppers, cook rice according to package
o taste. Spoon into the peppers and cover the openings with
venly into pepper halves. Place peppers on prepared pan.
Combine
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
Slice stem ends from peppers; scoop out seeds.
Blanch in boiling water (2 to 3 minutes).
Drain well.
Season insides of peppers with salt and pepper.
Combine ground beef and next 6 ingredients.
Stuff peppers with meat mixture; place in buttered 2-quart casserole.
Cover and bake in a 350\u00b0 oven.
Top peppers with cheese and dollop of chili sauce.
Bake, uncovered, 5 minutes longer.
Makes 6 servings.
Cut peppers in half (2 halves per person).
Blanch peppers for 3 minutes.
Drain.
Brown turkey meat.
Add and cook onions until soft.
Mix remaining ingredients, except tomato sauce.
Fill peppers.
Top with tomato sauce and cover with foil.
Remove tops and seeds from peppers; steam shells about 5 minutes.
Combine remaining ingredients using only 1/2 can of soup; mix well.
Fill peppers with stuffing.
Bake in moderate oven (375\u00b0) for 30 minutes.
Pour remaining 1/2 can of soup over peppers.
Continue cooking 15 minutes.
Makes 6 servings.
Cut peppers in half and remove pulp. Steam peppers in 1 inch of water for 5 minutes, cool. Add Spanish rice and catsup to cooked ground beef. Spoon mixture into peppers. Place in baking pan and bake at 350\u00b0 for 25 minutes.
Remove tops and seeds from peppers.
Split lengthwise.
Steam or cook shells in small amount of boiling water about 5 minutes. Combine ground beef, bread crumbs, beaten egg, onion, salt, pepper and one-half can of soup.
Fill peppers with stuffing.
Bake in 375\u00b0 oven for 30 minutes.
Pour remaining soup over peppers. Continue cooking 15 minutes.
Serves 4 to 6.
Rinse peppers in cold water. Using a
Wash and remove centers from peppers.
Place upright in greased baking dish.
Mix the meat loaf seasoning mix according to package directions with ground meat.
Stuff meat mixture into peppers; cover and bake at 325\u00b0 for about 30 minutes.
Pour tomato sauce over peppers and return to oven for 15 minutes.
Clean peppers and steam shells for about 5 minutes.
Combine remaining ingredients, using only 1/2 can of soup.
Mix well. Fill peppers with stuffing.
Place in shallow baking pan and bake at 375\u00b0 for 30 minutes.
Remove from oven and pour remaining soup over peppers.
Return to oven and continue baking for 15 minutes.
he tops off of the peppers, and remove the veins and