Mix ground beef, onion, 2/3 cup chopped pepper and cooked rice.
Add crumbled bread and tomato juice; mix well.
Take seeds out of the 8 sweet peppers and drop peppers in boiling water for 5 minutes; drain and fill with ground beef mixture.
Put in a large pot with lid and pour ketchup over top of peppers.
Add 1/2 cup of tomato juice to pot.
Cover and cook 2 hours in oven at 350\u00b0. Uncover and cook 30
minutes.
b>Stuffed Mini-Sweet Peppers:
Preheat grill.
Remove stem end of peppers; slice peppers
br>Drain thoroughly.
Cut sweet peppers in half lengthwise; remove seeds
Heat oven to 375\u00b0F
Place mixing of 10 whole mini sweet peppers, olive oil and salt on a baking sheet in oven and roast for about 35 minutes or until brown on the outside.
Remove sweet peppers from the oven and seal in ziplock bags, which makes it easier to peel the skins. Remove after five minutes and remove skins.
he tops off of the sweet peppers and clean out the insides
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
he stem portion of the peppers.
Remove seeds and membranes
Preheat oven to 375 degrees F.
Cut peppers in half and seed.
Saute bacon until crisp and discard oil. Continue by adding carrots, spinach, green onions, garlic and hash browns. Saute until potatoes are tender and add salt and pepper. Add diced tomatoes, goat cheese and red pepper flakes last and cook for 5-10 minutes until everything blends together.
Fill each pepper to the top and bake for 35 minutes until peppers are tender.
nd set aside.
Dice sweet onion, add to large non
s needed.
Slice poblano peppers lengthwise, keeping the stem intact
Mix all ingredients except tomato sauce and sweet peppers in large bowl.
Cut tops of sweet peppers and clean inside.
Stuff with meat mix.
Place in medium to large pot.
Pour tomato sauce in.
Add some water (1/2 cup).
Put ketchup on tops.
Cover pot. Cook on medium heat for 1/2 to 1 hour.
Serve over rice or with vegetables and potatoes.
Mmm!
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.
and italian seasoning. Pour over peppers.
Heat oven to 375
Wet bread with water.
Squeeze out excess water.
Break into small pieces in bowl.
Grind onion, parsley flakes and garlic together in a blender with a little water.
Strain.
Saute in a skillet with small amount of butter and olive oil.
Add to pieces of bread.
Add egg, cheese, salt and pepper.
Take seeds out of peppers.
Fill with stuffing.
Rub peppers with oil.
Rub bottom of pan with oil.
Cook on lowest heat.
Turn often.
Cook 1 hour.
Preheat your oven to 350\u00b0F.
Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
Spoon the mixture into the peppers.
On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
Bake for 8 to 10 minutes or until peppers are tender crisp.
Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
Enjoy!
br>Using a fork, pierce sweet potatoes all over. Microwave on
Cut tops of peppers off, rinse out seeds. Cook rice and bacon. Add oregano, pepper, parmasen cheese, eggs, parsley and munster cheese. Mix well and stuff peppers. Place in baking dish. Bake at 350\u00b0 for 45 min. until peppers are soft.
Mix Cream cheese and jalapeno's together.
Cut the tops off of the peppers and clean out the seeds inside.
Stuff the peppers tightly with the cream cheese.
Cover and refrigerate (preferably overnight).
egrees. Wash and halve the peppers and remove the seeds. Leave
uminum foil.
Rinse bell peppers. Cut off the tops