Directions for stuffed peppers with ground beef and
Brown the meat in skillet and set aside, draining off excess fat.
Heat the oil in a heavy saucepan.
Add onion and cook until onion is soft and golden.
Add all ingredients, except ground meat, green pepper and raisins.
Stir, lower heat, cover saucepan and simmer for at least 20 minutes.
Stir frequently, returning cover to pan after each stirring.
Add the meat, raisins and green pepper, but if you like crisp pepper, add it just before serving. Cook for another 10 minutes.
Serve with rice.
Servings 8 to 10.
-Saute green pepper, onion and garlic in oil in tender and translucent.
-In a small sauce pot, heat and stir the mushroom soup, milk on medium.
-Add the sauteed vegetables, tomatoes/water, seasonings and rice.
-Simmer over medium heat for 15-20 minute, stirring occasionally.
-Serve with assorted crackers or garlic bread.
-Note: Meat can be added to this recipe, if you wish.
he courgette and the green pepper. Stir and fry for five minutes.
Mix first 6 ingredients.
Cut thin slice from stem of each green pepper.
Wash and clean out seeds.
Cook in boiling water for 5 minutes and drain.
Stuff peppers lightly with meat mixture. Stand upright in small baking dish.
Bake, covered, for 45 minutes at 350\u00b0.
Uncover and bake 15 minutes more.
Select 2 well shaped green peppers.
Cut stem end off.
Remove all seeds and stuff with pimiento cream spread.
Chill for 3 or 4 hours (better overnight).
Slice in 1/4 inch slices with sharp knife and place 3 slices on each of 6 individual beds of lettuce or chicory.
Make a cream cheese flower or rosette in center of salad. Add bit of pimiento to center of flower and bits of green pepper stuck in side for leaves.
Serve with mayonnaise.
Serves 6.
1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour.
In saucepan, mix remaining ingredients and let boil 2 minutes.
Let cool, then add to cabbage mixture.
Stir well and eat; or freeze in plastic containers for later.
Boil meat for 30-45 minutes or until it is very tender.
Drain water from the meat and add the oil and onions.
Cook on Medium to Medium High heat until the onions are soft.
Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro.
Stir well.
Cover and let it gently boil for 10 minutes.
Stir again to make sure there is still enough water in the pan.
Cover and let it cook about 10 more minutes.
Stir and make sure the vegetables are tender.
Serve.
In a large saucepan, combine green pepper, jalapeno peppers, sugar and vinegar.
Heat to boiling.
Boil 1 minute, stirring to prevent boiling over.
Remove from heat.
Stir in pectin, mixing well.
Let stand for 5 minutes.
Skim off white film which forms on top.
Mix in food coloring.
Strain if you prefer a clear jelly.
Pour into hot sterilized jars.
Top with sterilized 2 part lids and tighten bands.
(Do not double recipe.)
Sauce:
Saute green pepper, onion and garlic in oil.
Simmer 5 minutes until soft, not browned.
Add remaining ingredients and simmer 40 to 50 minutes, until thick.
Add this mixture to 1 pound ground meat browned and sauteed with 1 tablespoon of grated onion and 1/3 cup finely chopped celery.
Add salt and pepper to taste. Cool 5 minutes or until vegetables are soft.
Add 1 1/2 cups cooked rice.
Moisten with Creole sauce, you may not want all of it.
Cook rice until tender.
Drain.
Brown ground beef.
Drain. Heat all ingredients together to a boil and reduce heat to simmer for about 1 hour.
In a large dutch oven brown meat and onion with salt and pepper.
Add green pepper to partially cook - 5 minute.
Add remaining ingredients.
Bring to a boil,.
Reduce heat and simmer 45 min untill rice cooked and peppers tender.
Top with Parmesan or cheddar and serve with crusty bread.
Enjoy!
Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender.
Add tomato and spinach or greens and water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally.
Add spices and peanut butter.
Reduce heat to lowest possible and stir until sauce is smooth.
Combine green pepper, vinegar, sugar and pepper sauce in stainless steel pot.
Bring to full boil over high heat.
Remove and set aside for 20 minutes.
Return to heat and bring to boil for 2 minutes.
Remove from heat; add liquid pectin and food color.
Stir, mixing well.
Remove skim if necessary and pour into hot, sterilized jars.
Seal according to manufacturer's directions.
May be spread over cream cheese square or spread on round cracker for appetizer.
Yields 8 to 10 half pints.
Saute green pepper in butter until soft.
Pour green pepper into a 1 1/2 qt. baking dish and add corn, pimento, egg and 1/2 cup onions.
Bake at 350\u00b0 for 25 minutes till firm.
Add remaining 1/2 cup french fried onions to top.
Bake 5 minutes more.
Melt butter in a 2-quart saucepan over moderate heat.
Add onion and carrots; stir.
Cover, lower heat, and cook for 10 minutes.
Add green pepper, cover and cook for 2 minutes. Sprinkle in flour, stir, then add half and half, broth and seasonings.
Stir well.
Bring the mixture to simmer, stirring constantly, then cover and cook over low heat for 4 to 5 minutes, until the carrots are done.
They should be slightly crunchy.
Combine flour, salt and pepper.
Pound into round steak.
Cut steak into small serving pieces.
Brown steak in shortening.
Pour off fat.
Add French onion soup and ketchup.
Cover and cook over low heat for 1 hour.
Add green pepper (cut into 8 strips).
Cook 20 minutes until meat is tender.
Stir occasionally.
In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Allow steak to soak in ginger, garlic and soy sauce. Heat oil until hot. Cook steak in oil until brown. Turn heat to low and simmer steak 25 to 30 minutes. Add green onions and green pepper. Cook on high 10 minutes. Mix cornstarch with water. Add to steak and vegetables. Add the tomato. Let set for 10 minutes. Serve with white rice.