Stuffed Green Peppers

Subject:

Comments:
: Hungarian Stuffed Green Peppers : (Toltottpaprika) : 8 medium sized green peppers : 1/2 lb. ground beef (or 1 lb. beef if you do not want to include pork) : 1/2 lb. ground pork : 1 raw egg : 1 cup washed rice : 2 28 oz. cans of crushed tomatos (or 3 or 4 lbs. fresh peeled tomatos) : 1 large white onion, chopped : 2 Tbsp. good Hungarian Paprika (buy imported sweet) : 1 tsp. salt : 2 Tbls. sugar (do not omit) : 1/4 tsp. black pepper corns : 2 whole Bay laurel leaves : 1 cup water only if needed : Cut off the tops of peppers and reserve. Take out the seeds. : In mixing bowl, place the ground meat, raw egg, washed rice, : salt and paprika. Mix well with clean hands. : Stuff peppers, using all the meat mixture. If you have some : left over, make a few balls. Set peppers up-right in cooking pot. : Add the tomatos, sugar, onions and chopped tops of peppers over : the peppers, toss in the black pepper corns and the bay leaves. : Cover and slowly cook for about 1 1/2 hours. : If it looks too thick add a little water. : Serves 4. : __________________________________________________ : Stuffed Green Peppers : 1 large green pepper for every guest : 1 tin salmon or tuna : 3-4 finely chopped green onions or chives : 1/4 cup mayonnaise : Salt and pepper to taste : 2-3 sliced hard-boiled eggs : Cut off tops of peppers. Clean out seeds. Wash with COLD water. : Place upside down on a paper towel for a few minutes to drain. : In a food processor or blender combine all the other ingredients : and process until smooth but not watery. : Fill the green peppers with the mixture : Garnish with a slice of hard-boiled egg. : Gently sprinkle paprika on top for added color! : __________________________________________________ : Barley Stuffed Green Peppers : 1 tablespoon vegetable oil : 2 cups mushrooms, chopped : 1 cup onions, chopped : 1 1/2 cups pearl barley, cooked : 2 tablespoons parsley, chopped : 1/4 teaspoon thyme : 1/4 teaspoon pepper : 1 cup monterey jack cheese, shredded : 4 medium bell peppers : 1 cup marinara sauce : Preheat oven to 350F. : Heat the oil in a large skillet. Add mushrooms and onions and cook, : stirring until the onions are browned. : Stir in the barley, parsley, thyme and pepper(ground). Stir in the cheese; : set aside. : Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith. : If necessary, make a thin slice on the bottom of each pepper to balance. : Spoon 1/4 of the mixture into each pepper. Stand the peppers upright in a baking : dish just large enough to accommodate them. Pour the sauce into the baking dish. : Bake 30 minutes or until the peppers are tender. : __________________________________________________ : Mexican Stuffed Peppers : 4 Anaheim Chiles : 1 LB Ground Beef : 1 Package Taco Seasoning Mix : 1 Package Shredded Cheese : 1 Can Enchilada Sauce : 1 Medium to Large Baking Dish : Preheat oven to 350. : Brown ground beef. : While beef is browning, cut the top off the Anaheim peppers. : Slice down one side of each pepper. De-vein and de-seed chiles : to flavor (The more you leave in, the hotter it is!) : Add taco seasoning to beef when properly brown and prepare based : on directions on taco seasoning package. : Place pepper, sliced side up, in a medium to large pan for baking. : Stuff each pepper with meat and cheese. Cover all with enchilada sauce. : Cover dish and bake for 15 to 20 minutes. Remove from oven and serve. : Serves 3 to 4.

Optional Link URL:
Link Title:
Optional Image URL: