edium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to
edium-hot grill, roast the peppers or chiles, turning occasionally, until
bread slices in milk for just 10 seconds and then
nd sausage on high heat for about 5 minutes, until meat
175 degrees C).
Stuff Cubanelle pepper halves with the meat
Heat olive oil in a large saucepan over medium heat. Add Cubanelle peppers; cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds.
Stir veal and chuck into the saucepan; cook, breaking up gently with a wooden spoon, until browned, about 10 minutes. Add crushed tomatoes, Italian seasoning, salt, and pepper. Bring sauce to a boil; reduce heat to low and simmer, covered, until flavors combine, about 30 minutes.
nch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half
n and bake 400 degrees for 1 hour, basting with
For the sauce:
Mix together
For the fish:
Put the
bowl. Cook and stir Cubanelle peppers until tender, about 3 minutes
igh heat, wilt the spinach for about one minute, then drain
eep warm.
Stir onion, Cubanelle peppers, and garlic into the skillet
n the stove to boil for pasta. Salt water, add pasta
and simmer while preparing peppers.
Slice peppers lengthwise, leaving stems intact
red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable
r wok.
Saute them for about 10-15 minutes.
Chop up peppers into bite size pieces, removing seeds & stems.
Heat oil in skillet over medium heat for 2-3 minutes.
Add peppers and saute until tender, stirring frequently.
Add Italian salad dressing to the peppers.
Mix the peppers and Italian dressing together.
Saute for 2 more minutes.
Remove from heat and serve.
brown and crumble the sausage for 7-8 minutes.
Transfer
Preheat oven to 350 degrees F. In a large saute pan on medium-high heat, heat olive oil; add onions and garlic; cook for 2 minutes. Add shrimp, tilapia and bay scallops; cook 3-4 minutes until about halfway done. Add Clamato(R), lemon juice, seafood seasoning, basil and rice; mix well. Cook to heat through.
Remove from heat; blend in Monterey Jack. Spoon mixture into peppers, place in a lightly greased baking dish, cover with foil and bake for 20 minutes. Remove foil and top with Cheddar; bake 5 more minutes or until the cheese is melted.