About of STUFFED BELL PEPPER
Stuffed Eggplant Soup
Tomato concassé, peppers, andouille sausage, shrimp, and cream are combined with
chicken stock.
1 cup butter (or olive oil) 6 cups peeled, diced eggplant (aubergine), about 1/4' to 1/2' dice 2 cups onions, chopped 1-1/2 cups celery, chopped 3/4 cup red bell pepper, chopped 3/4 cup green bell pepper, chopped 4 tablespoons minced garlic 1-1/2 cups tomato concassé (peeled, seeded, diced tomato) 1 cup flour 1 teaspoon curry powder 1 tablespoon chopped fresh rosemary 1-1/2 cups julienned sausage or hot smoked sausage, browned and drained 1 pound shrimp, peeled and deveined 10 cups hot, homemade 2 cups heavy whipping cream Salt, freshly ground black pepper, and to taste 1 cup chopped green onions 1 cup chopped parsley In a large stock pot, melt the butter and saute the eggplant until slightly soft
Add the onions, season with a little salt and pepper, and saute until translucent; then add the celery, bell peppers, garlic and tomatoes
Check for salt and pepper
Crawfish bisque
Made with onions, bell pepper, garlic, shellfish stock, and seasonings. May be
adjusted to serve as a soup or as an etouffee. Includes directions for stuffed ...
For the bisque: 20 pounds live crawfish 4 packets Zatarain's Crab, Shrimp and Crawfish Boil seasoning 3 lemons, quartered 6 tablespoons butter 1/2 cup peanut oil 1 cup flour 2 large onions, finely minced 1 large bell pepper, finely minced 3 ribs celery, finely minced 4 cloves garlic, finely minced 5 cups shellfish stock or water 1 tablespoon salt, or to taste Freshly ground black pepper, to taste 1 tablespoon 2 teaspoons cayenne pepper 2 teaspoons thyme 1/2 cup chopped green onion tops 1/2 cup chopped parsley 5 dozen stuffed crawfish heads (see below) About 7-1/2 cups cooked Louisiana long-grain white rice Prepare a large crawfish-boiling pot with enough water for boiling the crawfish; add Zatarain's and lemons and bring to a boil
Add the onions, bell pepper, celery and garlic, and continue to cook, stirring constantly, until the vegetables are soft and the roux is peanut butter-colored
Add half of the crawfish tails and crawfish fat, Creole seasoning, salt and peppers, and cook over low heat for 15 minutes
For the stuffed crawfish heads: 1/4 cup oil 1/2 cup flour 2 medium onions, finely minced 1 large bell pepper, finely minced 3/4 cup stock or water 2 teaspoons salt Freshly ground black pepper 1-1/2 teaspoons cayenne pepper 2 large eggs, well beaten 2 cups plain French bread crumbs 1/4 cup chopped parsley 1/4 cup minced green onions with tops 4 tablespoons butter, melted 5 dozen cleaned crawfish heads Flour for dusting Make a roux with the oil and flour
Stuffed Red Peppers
A recipe using red peppers, yielding a sweeter dish than with traditional green
peppers.
STUFFED RED PEPPERS SERVES 4 This is absolutely delicious
The red peppers give a wonderful sweetness to the dish, quite different than stuffed green peppers
INGREDIENTS 4 medium, thick-fleshed red bell peppers 2 cups cooked rice ( I like a mixture of white and brown ) 2 tablespoons olive oil 1 pound lean ground beef 1 teaspoon fennel seed 1/4 teaspoon rubbed sage 1/4 teaspoon dried thyme Salt and pepper to taste 1 small onion, chopped 1/2 green pepper, chopped 1 small red pepper, chopped 4 large cloves garlic, minced 1 large tomato, chopped 2 small zucchini or yellow squash, chopped 4 ounces mushrooms, chopped 1 tablespoon dried oregano 2 tablespoons freshly grated Parmesan cheese 2 ounces mozzarella, goat or ricotta salata cheese, crumbled Cut the red peppers in half lengthwise
Sauté the ground beef until browned, stirring in the fennel seeds, sage, thyme, salt and pepper when it first starts to cooking
Add the onions and chopped peppers to the pan; sauté until softened, about 4 minutes
Then add the garlic, tomatoes, zucchini, mushrooms, oregano and a bit more salt add pepper
Place the peppers in one layer in a baking dish
RecipeSource: Lentil Stuffed Peppers
A vegetarian recipe for stuffed peppers.
: : : : Lentil Stuffed Peppers Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: ---------- Recipe via Meal-Master (tm) v8.02 Title: LENTIL STUFFED PEPPERS Categories: Indian, Main dish, Vegetarian Yield: 4 servings 2/3 c Red lentils 1 1 inch piece ginger, = grated 4 tb Vegetable oil 1 tb Ground coriander 4 md Green bell peppers 1 1/4 c Water 1 ts Cumin seeds Salt & pepper 2 Onions, chopped 2 tb Chopped cilantro 2 Green chilies Rinse lentils & soak for 30 minutes
Add peppers & cook for 3 to 5 minutes till golden brown
Stir in salt & pepper
Cut tops off peppers & remove seeds
info: STUFFED BELL PEPPER
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“pepper soup” 65 Recipes | Recipezaar
Presents a collection of dishes.
Rumanian Sarmale (stuffed vegetables)
Recipe for stuffed vegetables (cabbage or peppers).
Sweet Hungarian Paprika salt and pepper to taste For stuffed cabbages: 2 heads of cabbage (frozen overnight and then thawed to soften for rolling) one large container of sauerkraut (about 28 oz.) or For stuffed peppers: 8-10 large bell peppers (tops trimmed neatly off and seeds cleaned out, save the lids) one large can of V8 vegetable cocktail
Peppers: Scoop the filling into the cleaned peppers, patting the filling in so it won't fall out when laid down
Replace lid of pepper on each and lay into roasting pan on their sides, tightly so they help hold each other together while cooking
Once you've filled all your peppers, pour V8 over the top and add water if liquid doesn't come to the top of the peppers
Jalapeno Chillies stuffed with Crab
Directions for making battered chillies stuffed with crabmeat and other ingredients.
Catch22inc Eclectic Recipe Archive Jalapeno Chilies stuffed with Crab Ingredients 12 large jalapeno peppers 4 ounces crabmeat, well drained 1/3 cup minced red onion 1/4 cup minced green bell pepper 1/4 cup mayonnaise 1/2 cup all purpose flour 3/4 cup beer Corn oil (for deep frying)All purpose flour 1/2 Hass avocado, peeled, diced 1/2 cup mild salsa, drained 1 tablespoon mayonnaise Method Starting just below stem, cut chiles lengthwise in half, leaving stems attached
Combine crab, onion, bell pepper and mayonnaise in small bowl
Season with salt and pepper
Tapas Recipes
About thirty recipes from Sara's Winetasting Group.
EMERIL LIVE SHOW #EM1A40 12 tablespoons Goat cheese 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh chervil 1 teaspoon chopped fresh oregano 2 teaspoons minced garlic Salt and pepper 12 large shrimp, peeled, tail-on and butterflied 12 thin slices of proscuitto 2 tablespoons olive oil Drizzle of white truffle oil In a mixing bowl, blend the cheese, herbs and garlic together
Season the mixture with salt and pepper
Season the shrimp with salt and pepper
Yield: 12 stuffed shrimp 12 (1-inch) slices of a French baguette Drizzle of olive oil 1 (8-ounce) tuna steak Salt and pepper 1/2 cup Kalamata olives, about 20, pitted 1/2 anchovy fillet 1/2 teaspoon chopped garlic 2 tablespoons extra virgin olive oil 1/4 teaspoon freshly ground black pepper Preheat the oven to 350 degrees
Season the bread with salt and pepper
Season the tuna steak with olive oil, salt and pepper
Season the mixture with salt and pepper
Season the new potato with salt and pepper
Yield: 12 stuffed potatoes HOT OFF THE GRILL WITH BOBBY FLAY SHOW #HG1B33 Salmon Tartar: 1 1/2 pounds salmon, cut into 1/4-inch dice 3 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 2 tablespoons finely chopped cilantro 2 tablespoons olive oil 16 roasted piquillo peppers 2 tablespoons lemon oil Combine all ingredients in a mixing bowl
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Crabs Stuffed with Bourbon Pink Berries Made with crabs, breadcrumbs or coconut, milk, and pink berries.
Servings: 4 1 bouquet garni [thyme, bay leaf, celery stalk] 1 whole small bell pepper 4 live [1 1/2 to 1 3/4-pound / 700 to 800-g each] crabs 6 3/4 ounces [210 mL] milk or coconut milk 2 tablespoons [30 mL] oil 4 green onions [white and green parts], finely chopped 1 small bell pepper, finely chopped 4 garlic cloves, finely minced 5 parsley sprigs, snipped Very small pinch curry powder Very small pinch ground ginger Very small pinch saffron [optional] 1 fresh thyme sprig, crumbled Salt 1/4 cup [60 mL] breadcrumbs or freshly grated coconut Juice and grated rind of 1 lime 1 tablespoon [15 mL] pink berries Fill a large casserole with salted water; add bouquet garni and whole bell pepper
Into a frypan, preheat oil; brown together chopped green onions and bell pepper, minced garlic, snipped parsley, curry powder, ground ginger, saffron [if desired] and freshly crumbled thyme sprig, for a few minutes
Panamanian Cuisine Recipes
Recipes from Panama, including several Ceviches (hors d'oeuvres) and Carimañolas (Stuffed
Yucca Fritters).
Stuffed Spud -- Recipes from the KSL-TV Cooking Show
Includes several stuffing and topping variations.
' Ingredients: Baking potato Oil Salt and pepper to taste Stuffings of choice, see below Method: Preheat oven to 400 F
Mix pulp with salt and pepper to taste and one of the stuffer combination ideas below (use only 1/2 the cheese called for in the stuffer idea)
Pepper Recipes
Site offers a small collection of pepper recipes.
Pepper Recipes Displaying recipes 1 through 33 of 33 recipes found
STUFFED BELL PEPPER ?
STUFFED FINGER SANDWICHES
Thin loaf French bread filled with cram cheese, turkey, fresh spinach, bell
pepper, and artichoke hearts.
1/2 medium red bell pepper, cut in thin strips
Lay the spinach leaves over the turkey, and top with a layer of pepper strips
Growing Peppers In The Home Garden, HYG-1618-92
Gives climatic and soil requirements, suggested varieties, establishing instructions,
cultural practices, and harvesting and storing information.
Ohio State University Extension Fact Sheet Horticulture and Crop Science 2021 Coffey Rd., Columbus, Ohio 43210-1086 Growing Peppers in the Home Garden HYG-1618-92 Marianne Riofrio Many different types of peppers can be grown in Ohio vegetable gardens
The most popular peppers are the sweet bell and banana types, and the pungent Hungarian wax types
Peppers are normally harvested in the immature green stage for use in relishes, salads, for stuffing, and for flavor in many cooked dishes
The garden pepper, often mistakenly called mango, is unrelated to the spice pepper plant that produces the ground black pepper commonly found on American tables
The mango is a tropical fruit unrelated to either type of pepper
Peppers grown in various parts of the world are used for making such products as paprika, hot sauces, pickles, and stuffed olives
Climatic Requirements As peppers are of tropical origin, plants thrive best when temperatures are warm
Avoid a soggy, water-logged soil condition when growing peppers
Soil Requirements Pepper plants grow best in warm, well-drained soils of moderate fertility and good tilth
Selecting, Storing and Serving Ohio Peppers, HYG-5528-93
This fact sheet offers tips about peppers, a vegetable used in a variety of dishes
as seasoning, garnish, main dish, or relish.
Ohio State University Extension Fact Sheet Human Nutrition and Food Management 1787 Neil Avenue, Columbus, Ohio 43210-1295 Selecting, Storing and Serving Ohio Peppers HYG-5528-93 Barbara A
Brahm Peppers are a vegetable used in a variety of dishes as seasoning, garnish, main dish, relish and even raw in a vegetable dip
Peppers are native to tropical America and were grown by American Indian tribes in North and South America over 2, 000 years ago
The small hot peppers were discovered by Columbus in the West Indies and introduced into Europe where they became popular before gaining acceptance in the United States
Peppers come in a variety of shapes, colors, sweetness and 'hotness.' Some sweet pepper varieties are bell, pimiento, sweet banana and sweet cherry
Choose peppers that are firm, crisp, fresh and brightly colored
Peppers are available from Mid-July through September
For information on pepper varieties, contact your county Extension agent, Agriculture or Horticulture
Selection Peppers should be fresh, firm, bright, thick-fleshed and either bright green or with more or less red
Dutch Oven Cooking: Information & Recipes
Idaho State University Outdoor Program: recipes from cook-off winners, hints and links.
salsa or Mexican style tomatoes 1 t salt 6 T water 1/2 c cheddar, shredded (reserve a sprinkle for the top) 3/4 c half and half 2 T flour 1 pkg taco seasoning hot pepper, to taste PREPARATION Saute onion and green peppers in butter until tender
chopped green bell pepper 3-15 oz
pepper 2 cloves garlic, finely chopped PREPARATION Grease dutch
Mix Monterey Jack, one cup Cheddar cheese, 1/2 onion (chopped), sour cream, parsley and pepper
chopped green pepper 1/2 c
water PREPARATION Brown meat with green pepper and onion
salt 2 red (or green) bell peppers, minced 10 small zucchini, shredded and squeezed out 1 tsp
each: cumin, oregano, basil, cayenne, black pepper 1/2 c
When the onions are soft, add peppers, zucchini and herbs
black pepper 6 c
COOK TIME: 30 minutes or longer DUTCH OVEN SIZE: 10 inch or smaller LITTLE SHOP OF HORROR STUFFED PEPPERS INGREDIENTS 8 medium bell peppers (red, green, yellow) broccoli yellow squash mushrooms pea pods wooden skewers (large toothpicks) 1 lbs
dry felafel mix water 1 small yellow onion, diced garlic, diced basil black pepper mushrooms, diced PREPARATION Meat filling: Mix felafel mix with enough water to make a paste
Nearctica - Family - Eating Nature - Crayfish Recipes
Collection of recipes including Crayfish Salad, Terrine of Coconut Crayfish, and
Crawfish Stuffing.
Eating Nature - Crayfish Recipes Special Segments General Topics Return to Eating Nature - Crayfish CRAWFISH BISQUE 1/2 cup vegetable oil 1/2 cup flour 1 large onion, minced 1 rib celery, minced 1 clove garlic, minced 2 quarts boiling water 1 teaspoon salt 1/2 teaspoon red pepper 1/8 teaspoon black pepper pinch sugar 4 ounces crawfish fat 2 pounds crawfish tails in fat
Add salt, pepper, sugar, and crawfish fat
Stuffed Crawfish Heads 60 crawfish heads cleaned 1/4 cup cooking oil 1 large onion, minced 2 ribs celery, minced 2 medium bell peppers, minced 1/2 pound crawfish tails, peeled 1 small French bread loaf, toasted 2 cloves garlic, minced 1 tablespoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 1/4 pound crawfish tails, peeled Seasoned bred crumbs Heat oil in large pot
Add onions, celery, bell pepper and garlic
Add garlic, salt, black and red pepper and 1/4 pound crawfish tails
CRAWFISH PIE 2 pounds crawfish 1/2 cup cooking oil 1 cup chopped onions 1/2 cup chopped celery 1 tablespoons crawfish fat 1 and 1/2 cups water 2 tablespoons cornstarch 1/2 cup chopped onion tops 1 tablespoon parsley flakes salt and red pepper to taste Season crawfish tails with salt and pepper and set aside
CROWN OF INDIA, RESTAURANT, PLAINSBORO, NEW JERSEY, NJ, INDIAN ...
Local Indian restaurant with on-line menu.
10.95 Tender boneless pieces of chicken cooked with tomatoes, bell pepper, onions and spicy sauce flavored with fresh Indian herbs
10.95 Chunks of chicken sauted in hot Indian peppers, onions and tomatoes
9.95 A delicious combination of tender chicken, bell peppers, onions and tomatoes flavored with authentic hers
12.95 A rare combination of unshelled shrimp cooked in an Indian herbal sauce with onion and bell peppers
12.95 Fish fillets smothered in a rich sauce and cooked with onions, bell peppers and ginger
13.95 Delicate combination from the sea, large shrimp, scallop and crabmeat cooked with bell peppers, onions and tomatoes, flavored with authentic herbs
8.95 Fresh garden vegetables marinated in fresh ginger, garlic and sauted with green pepper and tomato sauce
Recipes List - by Category - ProvenceBeyond
Mediterranean-style recipes from the south of France.
In a Vegetarian Kitchen: Vegetarian Thanksgiving (Vegan Friendly!)
Complete menu and recipes.
3 cups red cabbage, thinly shredded 3 cups white cabbage, thinly shredded 1 cup peeled, matchstick-cut jicama 2 scallions, sliced Dressing: 1/2 cup organic plain low-fat yogurt or soy yogurt 2 teaspoons prepared mustard 1 teaspoon honey or maple syrup Juice of 1/2 orange Juice of 1/2 lime Freshly ground pepper to taste Combine the cabbages, jicama, and scallions in a bowl and toss together
1 pound Jerusalem artichokes, scrubbed 1 bunch watercress, most stems removed 2 small red or green bell peppers, cut into long, thin strips 2 tablespoons minced fresh dill 2 tablespoons minced fresh parsley 1 to 2 scallions, minced Dressing: Juice of 2 limes 2 teaspoons honey or maple syrup 2 tablespoons olive oil or a fragrant nut oil 1 medium head red-leaf lettuce Cherry tomatoes 1/4 cup toasted sunflower seeds Trim the Jerusalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces
'THREE SISTERS' STEW 6 servings In Native American mythology, squash, corn, and beans are known as of the 'three sisters.' These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate! 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/2 medium green or red bell pepper, cut into short, narrow strips 14- to 16-ounce can diced tomatoes, with liquid 2 cups cooked or canned pinto beans 2 cups corn kernels (from 2 large or 3 medium ears) 1 cup homemade or canned vegetable stock, or water 1 or 2 small fresh hot chiles, seeded and minced 1 teaspoon each: ground cumin, dried oregano Salt and freshly ground black pepper 3 to 4 tablespoons minced fresh cilantro Preheat the oven to 400 degrees
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