ll roast and peel the peppers yourself, do that first.
Place beef, onion, celery and garlic in a bowl.
Stir in rice, egg, half of tomato sauce, parsley, Worcestershire sauce, salt and pepper.
Fill red peppers with beef mixture, mounding the tops. Arrange peppers in a line, standing upright.
Cover with remaining tomato sauce.
Cook for 45 minutes at 350\u00b0.
Serves 4.
Remove the tops, membranes and seeds from the red peppers.
Stir together rice, chili, and 1/2 of the cheese.
Spoon into the peppers.
Pour the diced tomatoes and juice into a 5-6 quart crock pot.
Placed stuffed peppers filled side up into crock pot.
Cover and cook on low for 5 hours or high for 3 hours.
Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
Serve with sour cream.
Cut red peppers lengthwise clean out the core
hile potatoes are baking, Cut red peppers in half and clean insides
he tops off the baby red peppers and reserve (or halve the
Chop the onion.
Mince the garlic.
Grate the Mozzarella and Parmesan.
Cut tops off peppers.
Remove the seeds and ribs.
Cook peppers in a pot of boiling salted water just until soft, about 30 minutes.
Heat oven to 350\u00b0.
Coat baking pan with cookings spray.
combine crab, sour cream, bread crumbs, and red peppers.
spoon into peppers.
top with parmesan.
bake for 375 foil covered pan for 20 minute.
uncover and bake for additional 15 minute.
br>Stir in the tuna, red peppers, olives, vinegar, salt, and pepper
Slice the red peppers into strips.
Pour the oil into a skillet and heat over med-high heat.
Add zucchini and saute until tender, about 4 minutes.
Add lemon juice and red pepper strips and saute 1-2 more minutes.
ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15
Preheat the oven to 425\u00b0F.
Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes).
Spread the hummus on the pizza crust.
Top with caramelized onions.
Then lay the red peppers on top in rows to form a pattern.
Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
Quarter and clean pith from red peppers.
Spray skin side with
To roast peppers:.
Place peppers on a baking sheet and broil, turning, until skin is charred. Remove from oven and either place in a paper bag, or in a bowl covered with plastic wrap. After 10 minutes, peel peppers, seed, and cut into quarters.
Dressing:.
Whisk together vinegar, maple syrup, mustard, garlic, salt, and pepper. Begin adding oil very slowly while continuing to whisk so dressing can emulsify.
Add more oil, still a little at a time, until desired taste is acquired.
Serve over roasted red peppers.
Cut up the red peppers into quarters, drizzle with some
fresh parsley and chopped roasted red peppers, chopped bacon, salt and black
late.
Add the sweet red peppers to the fat remaining in
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Cook orzo according to package directions.
Heat skillet over medium heat.
Spray with non stick cooking spray.
Add Earth Balance margarine and garlic and cook until fragrant.
Add chopped roasted red peppers and spices to taste.
Reduce heat to low, add chopped asparagus and stir to coat.
Drain orzo, reserving about 1 cup of the pasta cooking liquid.
Add orzo to skillet, and gently mix, adding pasta water as needed.
ggplant rounds, arrange the roasted red peppers over the eggplant top with