n and bake 400 degrees for 1 hour, basting with
>for stuffed peppers with ground beef and rice.
Cut tops off peppers
nch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half
Heat 30 ml olive oil in a pan.
Fry the peppers gently in the olive oil, turning occasionally.
As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.
For the sauce:
Mix together
For the fish:
Put the
0b0F.
PREPARE your favorite recipe for quick-cooking rice, to yield
eal. Set it in a roasting pan large enough to hold
Cut peppers in half lengthwise and remove the seeds.
Place pepper halves, cut side down, on a foil-lined baking sheet.
Bake, uncovered, in a 425\u00b0 oven for 20 to 25 minutes or until skin is bubbly and brown.
Place the peppers in a paper bag.
Seal and let stand for 20 to 30 minutes or until peppers are cooled.
Pull off skin slowly.
Slice peppers and mix with olive oil and crushed garlic.
Refrigerate.
/2 cup meat mixture for each halved pepper and fill
Choose well formed peppers. Cut off tops of peppers, wash and seed
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.
ke corn tortillas - see my recipe for tortillas de maiz here.
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
pices steep a few minutes for flavors to meld. Strain vinegar
e water off (keeping some for the gravy later), let
Follow the recipe for Creamy Macaroni and Cheese.
Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
o coat and season.
For the peppers, cook rice according to
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.