>for stuffed peppers with ground beef and rice.
Cut tops off peppers
min., add onions, chopped peppers and celery; season with salt
he top fourth of the bell peppers.
Remove the seeds and
Cut a slice of about 1/2 inch on the top of bell peppers, remove seeds and empty them.
In a big skillet, cook ground veal at medium-high heat for about 5 minutes or until brown. Remove grease from the skillet. Add salsa, 1 cup grated cheese and uncooked rice. Mix well. Stuff peppers with the mixture of ground veal.
Pour water in the crockpot. Add stuffed bell peppers by packing them well. Cover and cook at low setting 6 to 7 hours. When ready to serve, sprinkle the bell peppers with remaining cheese.
Choose well formed peppers. Cut off tops of peppers, wash and seed
nd simmer over low heat for 25 minutes. Remove from heat
eat through.
Take the bell peppers and wash them off. Cut
the oven to warm for 10 minutes (or heat in
he rice.
Cut the bell peppers in half, from top to
For the Meatloaf,
nner flesh, creating a pocket for the stuffing while still leaving
th aluminum foil.
Rinse bell peppers. Cut off the tops and
Preheat oven to 375\u00b0.
Cut tops of bell peppers and remove seed.
Set aside.
In large bowl, combine remaining ingredients and mix well.
Fill peppers with mixture and bake in baking dish sprayed with nonstick cooking spray at 375\u00b0 for 40 to 50 minutes. Recipe makes 4 servings.
Ultra low-fat.
Mix first 6 ingredients in bowl with 1 can tomato sauce and 1/2 can water.
Hollow out peppers, carefully removing seeds. Fill with meat mixture.
Place peppers in covered casserole. Pour remaining can tomato sauce over top of peppers.
Add 1 tomato sauce can of water and a bouillon cube in bottom of casserole. Cover and bake in 350\u00b0 oven for 1 hour.
Can use this same recipe for zucchini squash also.
Cut each pepper in half.
Core and seed.
Flatten each half slightly with palm of hand.
Line baking sheet with foil.
Lay peppers skin side up in a single layer on foil.
Place under preheated broiler 3-inches from heat source.
Broil until charred black.
Remove and place in plastic bag and seal well for 15 minutes to steam peppers.
Remove from bag.
Slip off and discard skin.
Use in any recipe calling for roasted peppers.
ff of each of the bell peppers and remove the seeds. Place
ox (or use your own recipe) in another large pan.
set aside.
Rinse the bell peppers. Cut off the tops; remove
Cut bell peppers in half; clean and boil in lightly salted water until tender, approximately 3 to 5 minutes.
Melt butter in a large skillet.
Saute onions, chopped bell peppers and celery for 3 to 4 minutes.
Add ground meat and season with the garlic salt, pepper, Worcestershire sauce, garlic powder, seasoned salt and red pepper.
Drain excess grease, then add sherry, tomatoes, eggs, cheese and bread crumbs.
Stuff into individual bell pepper shells and bake at 350\u00b0 for 20 minutes until firm.
Serves 10.
Cook bell peppers in boiling water for 3-4 minutes to soften