ith aluminum foil.
Place Hatch chile peppers cut-side down
medium bowl, combine the pepper jack cheese, spinach, salt and
nion, celery and chopped green pepper for 5 minutes. Stir in
reen, red, and yellow bell pepper halves with cooking spray; place
f the roasted red bell pepper recipes posted on this site for
nd rice. Season with salt, pepper and garlic powder; mix with
Combine all the ingredients listed except the peppers.
Mix well. Chill for 1 hour or longer and serve with chips or stuff into the deseeded jalapeno pepper halves.
Makes 1 1/3 cups of the dip or 30 stuffed jalapeno peppers.
ill, garlic, salt, and black pepper in a large bowl.
east 15 minutes. Salt and pepper to taste.
The longer
Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes.
Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers.
Cover saucepan and simmer until peppers are tender, 40 to 45 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.
corn, garlic powder, salt, and pepper.
Turn heat to high
br>Season with salt and pepper (if desired).
Add canned
Combine beef, onion, and garlic in a large pot over medium heat. Cook until browned, 5 to 10 minutes. Drain and discard excess grease.
Pour beef broth into the pot. Add tomatoes with their juice, brown rice, salt, pepper, and paprika. Bring to a boil, cover, and simmer for 1 hour. Add green bell peppers; cook, uncovered, until soft, about 30 minutes.
Grind fish or put through food processor.
Saute onions and parsley in olive oil.
Add 1 cup wine, chopped garlic, Louisiana hot sauce, soy sauce, salt and chopped pepper.
Cook until onions and pepper are done or real tender.
Let cool for a few minutes.
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.
dd the chopped green bell pepper (I cut it up and
-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.
tock pot ,except salt and pepper.
Cook on a very
Cut off the top of pepper and remove the seeds.
Make a couple of small holes in the bottom of the pepper to allow juices to drain.
Stuff the pepper full of the hash.
Place the pepper in a baking dish and cover with foil.
Place in a pre-heated 350 degree oven for 1 hour.
Remove and let it cool for about 10 minute.