Heat oil in skillet with garlic.
Wash and cut up peppers the long way; slice onion heavy.
Saute a few minutes in skillet.
Add red peppers, tomatoes and salt.
Cook, covered, for 2 minutes or until done.
ery large pot. Add the peppers, and allow to sweat for
Drizzle 1 tablespoon oil over peppers and corn, rubbing in to
Cut bell pepper in half and clean the inside. Rinse them under cold water and cut in strips.
In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
Add the bell peppers; cover and cook 10 minutes.
TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
Uncover and mix occ. until sauce reaches the desired thickess.
minute. Add the bell peppers, tomatoes, and red pepper flakes (if
ven to 475\u00b0F. Toss peppers with 2 tbsp oil in
f each tomato. Carefully place tomatoes into the boiling water, turn
he tops off of the peppers/tomatoes, just enough to get a
egrees F.
Char the peppers, both the green and the
hrough.
Take the bell peppers and wash them off. Cut
edium heat.
Fry the peppers, onion, garlic, marjoram, salt, black
Cut tops off green peppers. Remove seeds and membranes. Slice
b>peppers and cut them into 1-inch chunks. Stem the cherry tomatoes
Melt butter in large skillet over medium heat.
Brown meat; remove and keep warm.
Add peppers, tomatoes, oregano, Worcestershire, salt and pepper.
Cut a slice from stem end of each pepper.
Remove seeds and membrane.
Combine salt, pepper, Worcestershire sauce, rice, eggs, 3/4 cup soup, onion and ground beef.
Stir lightly.
Pack each pepper with 1/2 cup of mixture.
Place filled peppers in a round microwave casserole.
(Peppers should fit tightly.)
Pour remaining soup over filled peppers.
Cover with plastic wrap. Microwave at High 15 to 18 minutes.
Sprinkle with cheese.
Let stand, covered, for 2 to 3 minutes.
ntil the peppers
are barely tender.
Drain the tomatoes and
he green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the
Saute sausage in 2 tablespoons olive oil for about 15 minutes. Add onions, peppers, tomatoes, tomato sauce and all seasonings. Mix cornstarch with a little water to make paste.
Add to sauce. Cook mixture until sausage, peppers and onions are cooked.
Serve with buttered noodles.
Cut peppers in half lengthwise; remove seeds and membranes. Cook peppers, covered, in 1-inch boiling water for 5 minutes; drain.
Place in 12 x 8 x 2-inch baking pan.
Brown beef and onion in skillet 5 minutes.
Add rice, salt, pepper, 1 can tomato sauce and corn.
Bring to boiling, about 3 minutes.
Cover and remove from heat.
Let stand 5 minutes.
Wash hot peppers.
Cut into rings and put in quart jars. Bring water, vinegar and salt to a boil.
Pour over peppers in the jars.
Put on lids and rings.
Set aside to seal.
Eat in about 2 months.