rill time. Serve.
Stuffed Mini-Sweet Peppers:
Preheat grill.
Cover bottom of baking dish with crackers.
Next, add a layer of sweet pepper.
Add
a
layer of shredded cheese.
Put bread crumbs on top of
casserole.
Pour\tmilk over until milk bubbles through bread crumbs.
Dot\twith
margarine.
Bake\tat 350\u00b0 until bubbly.
In a large serving bowl, gently toss together carrots and sweet pepper.
Stir in orange juice, lime juice, salad oil, and sesame oil.
Sprinkle with Peanuts.
Serve.
he tops off of the sweet peppers and clean out the
Preheat your oven to 350\u00b0F.
Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
Spoon the mixture into the peppers.
On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
Bake for 8 to 10 minutes or until peppers are tender crisp.
Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
Enjoy!
easpoons of cheese in each pepper half; no more than half
br>Put the pre-made mini shells inside a greased 24
Heat oven to 375\u00b0F
Place mixing of 10 whole mini sweet peppers, olive oil and salt on a baking sheet in oven and roast for about 35 minutes or until brown on the outside.
Remove sweet peppers from the oven and seal in ziplock bags, which makes it easier to peel the skins. Remove after five minutes and remove skins.
In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
Remove and keep warm.
In same skillet, add pepper, onion and garlic.
Cook 2 minutes.
Add wine, stir 1 minute.
Add broth, milk, and parsley.
Bring to a boil.
Reduce heat and simmer until sauce thickens, 1-2 minutes.
Add scallops and heat through.
Saute sweet potatoes, onions, celery and garlic in olive oil. Add seasonings; simmer.
Add chickpeas, tomatoes, sweet pepper, water and Bragg; simmer a tad more.
Serve.
omatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms
eat.
Add onions and sweet pepper; cook and stir about 5
hipping cream, salt, and white pepper.
Simmer, uncovered, for 10
Shred 1 large head cabbage and 4 carrots.
Add 1 large sweet pepper and 1 sweet onion, sliced thin.
Mix in large bowl and sprinkle with 1/2 cup sugar.
Mix the first 5 ingredients, using 1 tablespoon of the sugar, and bring to a boil but do not boil.
Pour over cabbage mixture and let set for several days, at least 24 hours.
ugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy
In large frying pan, cook onions and chip steak until done. Add sweet pepper strips including the juice.
Let the juice cook down a little, about 5 minutes.
Place 2 slices of cheese in roll and add steak mixture and serve.
In large bowl, toss potatoes, sweet pepper and peas.
In blender, combine salad dressing, chili peppers, salt, pepper and garlic.
Blend until smooth.
Toss with potato mixture.
Chill.
Heat in hot skillet or wok the oil until hot.
Add chicken and stir-fry a few minutes.
Add garlic, celery, sweet pepper and bean sprouts; toss to coat.
Drain pineapple (save juice).
Toss pineapple with chicken-vegetables until mixed.
In a bowl, mix pineapple juice, vinegar, ginger, salt and pepper to taste.
Mix all ingredients.
Serve with rice, if desired.
Serves 4.
cook and stir green bell pepper, onion, seasoned salt, and sea
In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!