Tag Archives: peppers

Green Bell Peppers Stuffed with Ground Beef and Cheese

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Ingredients:

6 large green peppers;

 1 pound of ground beef;

 1/2 cup of chopped onions;

1 (16 ounce) can of diced tomatoes;

 ½ cup of long grain rice (any available rice is fine, but it may affect the cooking time);

 1 cup of water;

 1 teaspoon of salt;

 1 teaspoon Worcestershire sauce; and,

 1 cup of shredded cheddar cheese, (about 4 ounces).

Directions:

 Cut off the tops of the green peppers and discard the seeds and membranes;

 Chop enough of the pepper tops to make 1/4 cup and set aside. Cook the whole green peppers, uncovered in boiling water for about five minutes, invert to drain well.

 Sprinkle insides of the peppers lightly with salt;

 In a skillet cook ground beef, onion and a 1/4 cup of chopped pepper (from step 2) till meat is brown and the vegetables are tender; Drain off excess fat. Add drained tomatoes, salt, Worcestershire sauce and a dash of pepper;

 In a separate pot filled with the cup of water; bring to a boil, add rice and cook until rice is soft, if needed add more water;

 Add the rice to the beef mixture; stir in cheese and stuff the peppers with the meat mixture, Place in a 10 x 6 x 2 baking dish;

 Bake, covered in a 350° oven for 30 minutes and in the last five minutes add any remaining cheese to the top of the peppers.

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

PASTA: RED PEPPERS AND SAUSAGE

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    • 1 pound of cavatappi or openne

    • 1 onion

    • 3 red –peppers

    • 12 oz. Italian sausage

    • 1 28 oz can peeled Italian tomatoes, pureed

    • ¾ cup heavy cream (optional)

    • Olive oil

    • Salt to taste

    • Ground black pepper to taste

    • Pecorino cheese

Wash and cut peppers into bit sized pieces.  Dice onion.  In large skillet, sauté the onions and peppers until they begin to soften.  Remove sausage from its case and add to vegetables, breaking the sausage apart with a fork.  When sausage is cooked through and onions are golden, add the tomatoes and salt and pepper.  Cook over low heat for about 30 minutes until reduced.  Then add cream.  Cook for an additional 10-15 minutes until further reduced.  Serve with drained
pasta and cheese.

GREEN BEAN AND ROASTED PEPPER SALAD

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This recipe is directional more than specific ingredients and quantities.

 For four persons:

Drop ½ pound of haricot verts into boiling water.  Cook for about 5-7 minutes.  Drain and cool beans.  When just warm, mix with 2-3 T. vinaigrette dressing.   When beans have marinated several hours, divide into four “piles” on four salad plates.  Lay over the top of each pile, two pieces of roasted red pepper (I just buy them in the jar, but you can, of course, use ones you roast yourself).  Place a dollop (about 3 T.) of garlic boursin cheese on top of the roasted red pepper.  Sprinkle the cheese with a mixture of fresh chopped herbs (I use basil, parsley, and thyme).  Scatter 6-7 Kalamata olives around the bean pile.  Very tasty mix of flavors and very colorful.

RATATOUILLE A LA NICOISE

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  • 1 pound eggplant, peeled

  • 1 pound zucchini, unpeeled

  • 1 t. salt

  • 6 tablespoons flour

  • ½ to ¾ cup olive oil

  • 1 large onion, finely chopped

  • 2 green peppers cut into ½” strips

  • 2 garlic cloves

  • 2 pounds tomatoes, peeled, seeded, drained, cut into ½ inch strips

  • 6 T. parsley

  • 3 T. fresh snipped dill

  • 3 T. fresh grated Parmesan cheese or more

  • 1 T. fresh basil

  • 1 T. capers

Cut eggplant crosswise into slices ½ inch thick, then cut each slice into strips about 1 inch long.  Quarter zucchini length-wise, then halve crosswise into 2 to 3 inch lengths. Place eggplant and zucchini in medium bowl, sprinkle with salt, and toss lightly.  Allow to stand 30 minutes.  Drain off all liquid, rinse vegetables and
dry thoroughly with paper towels. Toss gently in flour.

Heat 3 T. oil in 12” skillet over medium-high heat until very hot.
Add half the eggplant and zucchini and sauté until golden.  Transfer to bowl.  Add 3 more tablespoons oil and sauté remaining eggplant and zucchini.  Add to
bowl.  Place about 2 more Tbs. oil in same skillet and sauté onion, green pepper and garlic briefly, about 3-4 minutes.  Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.

Place 1/3 tomato-onion mix in oven skillet and sprinkle with 1/3 each of parsley, dill, cheese, and basil.  Top with half of eggplant-zucchini mixture.  Continue
layering, ending with herbs and cheese. Cover and simmer gently over low heat 10 minutes.  Uncover, add capers and continue simmering 30-45 minutes, or until most of liquid has evaporated.  Serve hot or at room temperature.