nion, celery and chopped green pepper for 5 minutes. Stir in
In food processor, grind crawfish tails, onion, 1/2 bell pepper, garlic and stale bread.
Mix together in large bowl and add eggs, parsley, salt and pepper and bread crumbs.
Mix together well.
Clean and hull about 4 to 6 bell peppers, then parboil. Then stuff crawfish mixture in bell pepper.
Top with a little bread crumbs and dot with a little margarine.
Bake in 375\u00b0 oven for about 25 to 35 minutes.
hen add the chopped green bell pepper (I cut it up and
minutes.
Add chopped bell pepper and stir-fry about 5
f green, red, and yellow bell pepper halves with cooking spray; place
BROIL the bell pepper halves for about 10 minutes
Cut each potato crosswise into 1/4-inch slices, cutting to, but not through bottom of potato.
(Cut potato should resemble a fan.)
Gently insert onion slices and bell pepper strips alternately in slits.
Brush with melted margarine and sprinkle with salt and pepper.
Loosely wrap each stuffed potato in aluminum foil.
Bake at 425\u00b0 for 45 minutes; let stand 10 minutes. Yields 8 servings (161 calories per stuffed potato).
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast
br>Chop any remaining yellow bell pepper pieces and place them in
RED PEPPER SAUCE:
Roast the red
Boil the peppers in water until soft.
Melt margarine in a large saucepan. Add onion, bell pepper, celery, garlic and parsley. Simmer until tender.
Add ground meat to mixture.
Cook ground meat until brown. Add shrimp and crab meat.
Cook for 15 minutes. Add bread crumbs. Add salt and pepper to taste. Stuff cooled peppers. Sprinkle bread crumbs on top. Bake at 350\u00b0 for 20 minutes. Serves 4. Contains 375 calories.
Preheat oven to 350 degrees.
Heat oil in a medium pan. Saute garlic and onion until onion is transucent.
Add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened.
Add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. Then add the pepper and mustard.
Spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees.
Top with parsley if desired.
Note: I consider each half pepper to be two servings.
In small amount of oil, brown the ground beef, chopped bell pepper and chopped onion.
Add salt, pepper and chili powder to taste.
Add tomato sauce and cooked rice.
Cut bell peppers in half if large or use whole small bell peppers with tops removed.
Scrape insides of peppers and precook slightly.
Fill with ingredients and place in casserole dish.
Bake in a 350\u00b0 oven until hot and bubbly. Sprinkle with grated Cheddar cheese and allow cheese to melt.
urning when baking.
RED PEPPER SAUCE:
Place garlic cloves
Brown ground chuck, sausage, onion, garlic and bell pepper. Pour off grease. Add Ro-Tel tomatoes, tomato sauce, cumin, oregano, Accent, Tabasco sauce, Worcestershire sauce, salt and pepper. Simmer 30 minutes. Add rice to meat mixture. Put in braised pepper cups. Top with Parmesan cheese and bake for 30 minutes at 350\u00b0.
rain on paper towel; cool. (Recipe can be made ahead to
Saute the minced bell pepper and onion in butter.
Add ground meat and other ingredients.
Simmer for 30 minutes.
Core bell peppers; boil until tender.
Stuff with meat mixture.
Top with grated cheese, if desired.
Bake in 300\u00b0 oven for 30 minutes.
Cut each potato crosswise about each 1/4-inch almost through; fan open.
Alternate slices of onion and bell pepper in potato. Salt and pepper. Brush with melted margarine.
Loosely wrap each stuffed potato in foil.
Bake at 425\u00b0 for 45 minutes.
Let stand another 10 minutes.
Serves 8; contains about 160 calories each.
owl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
elt.
Combine tomatoes, onion, bell pepper, olive oil and vinegar.