edium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to
175 degrees C).
Stuff Cubanelle pepper halves with the meat
edium-hot grill, roast the peppers or chiles, turning occasionally, until
illing. Mix everything together.
Peppers -- Stuff the pepper halves with
br>Evenly add stuffing to peppers, leaving leftover stuffing in fridge
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
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.
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.
uminum foil.
Rinse bell peppers. Cut off the tops
Cook bell peppers in boiling water for 3-
rtichoke hearts, olives, and stuffed cherry peppers over top of chicken.
br>Lightly oil the poblano peppers and set them on the
Roast peppers on a skillet until well toasted.
Let them cool. Peel the crust off peppers; cut a slice off top of each pepper and scoop out insides.
Fill with slices of cheese, tomatoes and onions.
Whip up egg whites well, then add egg yolks and whip until foams up.
Dip stuffed chile peppers in the eggs and fry in a large frying pan in heated oil until slightly brown.
Remove seeds from green peppers; set aside.
Finely chop onion; set aside.
Mix together the hamburger, bread crumbs, onion and egg.
Stuff mixture into green peppers.
Place stuffed green peppers on shiny side of individual pieces of foil; top with 1/4 cup of tomato sauce.
Wrap, using drugstore wrap method.
Place on coals; cook for 12 to 15 minutes on each side.
In skillet, brown meat and cook onion until done; drain. Cook rice (about 20 minutes) according to package directions. Halve pepper, remove seeds and boil until slightly tender, about 8 minutes. Place in a casserole dish. Add seasonings, meat, rice and all ingredients (except Cheddar cheese) together and mix well; should be moist. Stuff peppers. Top with Cheddar cheese. Bake in oven at 350\u00b0 for 30 to 35 minutes.
mix.
Cut green bell peppers in half, remove caps and
and simmer while preparing peppers.
Slice peppers lengthwise, leaving stems intact
ack the mixture into the peppers (you may want to moisten
ff the tops of the peppers, and remove the seeds and
add sauce.
Wash the peppers and take out the insides