Posted by sherry on February 19, 2001 at 23:29:55:
In Reply to: Stuffed Green Peppers posted by Jaybird on February 19, 2001 at 10:42:06:
: I need some different ways of fixing stuffed peppers
SLAW STUFFED PEPPERS
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6 whole green peppers
1/2 jar pimento, sliced
3 c. sugar
3 c. water
3 c. vinegar
3/4 tsp. whole allspice
3/4 tsp. whole cloves
3 sticks cinnamon
Slice off tops of peppers. Remove seeds and soak
overnight in 2 quarts of water with 1/8 teaspoon salt. In
large bowl combine cabbage and 1/8 cup salt and let stand
overnight. Drain peppers and cabbage well the next day. Pack
cabbage in peppers. Put tops back on; secure with toothpicks.
Combine sugar, water, vinegar and spices in 3 quart pan.
Bring to boil for 10 minutes. Pour hot mixture over stuffed
peppers in 4 quart crock. Weight down. Marinate for 1 week.
Will keep in refrigerator for weeks.
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STUFFED PEPPERS
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1 small onion
2 green peppers
1 can corned beef hash
3 Tbsp. fine dry bread crumbs
1 tsp. horseradish
2 cans Hunt's tomato sauce
Cut peppers in half lengthwise. Remove seeds. Cook in
boiling salted water 5 minutes. Remove from water, drain. Mix
hash, onion, bread, horseradish and 1 1/2 cans tomato sauce.
Fill into pepper shells. Take the other 1/2 can sauce and pour
over stuffed peppers. Bake in greased baking dish at 400 degrees for
30 minutes or until brown.
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STUFFED PEPPERS
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6 medium-size green bell
peppers
1 lb. uncooked ground turkey
2 Tbsp. dry spaghetti sauce
mix (French's Italian style
sauce mix)
2 Tbsp. Heinz 57 sauce
1 (16 oz.) can stewed tomatoes
(reserve 1/2 c. juice)
1/4 c. egg substitute
1/2 c. fresh bread crumbs
1/2 tsp. salt (optional)
1/4 tsp. pepper
Remove tops and seeds from peppers; wash and drain.
Place peppers in boiling water until slightly softened, about
10 minutes. Remove peppers; drain and set aside. In mixing
bowl combine turkey, dry spaghetti sauce mix, 57 sauce, toma-
toes with juice after measuring 1/2 cup, egg, bread crumbs,
salt and pepper. Blend well. Stuff peppers with turkey
mixture and place in baking dish to fit. Pour reserved tomato
juice over tops. Cover with foil and bake at 350 degrees for 40 to 45
minutes. Let stand 5 minutes before serving. Makes 6 serv-
ings.
Variation - For Cheese Topped Stuffed Peppers: Cut 3
slices Lite-line Cheddar or American flavor cheese into 12
strips. Place 2 strips in an X shape on each baked pepper.
Heat or bake only until cheese is melted.
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STUFFED PEPPERS
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8 bell peppers
1 c. uncooked rice
2 (16 oz.) cans shredded kraut
2 qt. tomato juice
1 lb. bacon
1 lb. ground beef
Fry bacon crisp. Core peppers; stuff with meat and rice
mixture. Place 1 can kraut in bottom of large pot. Place in
stuffed peppers; cover with 1 can kraut. Fill to top of
peppers with tomato juice; bring to a boil and simmer for 4
hours.
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STUFFED PEPPERS ITALIANO
Sauce:
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2 Tbsp. salad oil
1 medium onion, chopped
2 (6 oz.) cans tomato paste
2 c. water
1 Tbsp. wine vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. celery salt
1/2 tsp. garlic salt
Peppers:
3 qt. water
6 large green peppers
3 c. soft bread crumbs
1 1/3 c. diced bologna or
salami
1/2 c. grated Cheddar cheese
2 hard-cooked eggs, chopped
1/2 tsp. black pepper
2 tsp. salt
1 tsp. garlic powder
1/2 tsp. oregano
Cook onion in oil over medium heat in large skillet
until onion is golden and transparent, about 10 minutes. Add
remaining sauce ingredients; mix thoroughly. Simmer 30 min-
utes, stirring occasionally. Prepare peppers while simmering
sauce.
Boil 3 quarts water in large saucepan over medium heat.
Clean peppers by cutting around stems, removing tops, seeds and
pulp, leaving shells unbroken. Blanch peppers in boiling water
5 minutes; drain and remove. Mix together the remaining pepper
ingredients for stuffing. Lightly fill the pepper shells with
stuffing; do not pack. Place stuffed peppers in oblong glass
baking dish. Pour warm sauce over top. Bake in preheated 325 degrees
oven for 1 hour.
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STUFFED PEPPERS WITH RICOTTA CHEESE
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6 medium green peppers
1 lb. Ricotta cheese
2 Tbsp. grated Parmesan cheese
1 egg yolk
3 Tbsp. olive oil or melted
butter
1 1/2 c. tomato sauce,
seasoned
1/4 c. grated cheese
Wash peppers, remove stem and seeds. Parboil for 10
minutes (drain well, get insides dry of excess water). Beat
Ricotta cheese with grated Parmesan cheese and egg yolk. Stuff
peppers with the cheese mixture. Heat olive oil or butter in a
baking dish. Stand stuffed peppers upright in the baking dish.
Pour hot seasoned tomato sauce over the peppers. Sprinkle with
grated cheese. Cover top carefully with foil. Bake in a 325 degrees
oven for 35 to 45 minutes until peppers are tender. If neces-
sary, add tomato juice during baking, stir sauce. Serves 6.
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HAM-STUFFED PEPPERS
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1 (8 oz.) can whole kernel
corn, drained
2 c. cubed cooked ham
1 slice bread, cubed
1/2 c. mayonnaise
1 Tbsp. chopped onion
1 Tbsp. chopped pimiento
1 Tbsp. pickle relish
1 tsp. prepared mustard
1/8 tsp. pepper
4 green peppers, tops removed
and parboiled
1/4 c. fine dry bread crumbs
1 tsp. mayonnaise
Combine corn, ham, bread, mayonnaise, onion, pimiento,
pickle relish, mustard and pepper. Spoon into green peppers.
Mix bread crumbs and 1 teaspoon of mayonnaise. Sprinkle on top
of stuffed peppers. Arrange in baking dish. Bake at 350 degrees for
30 minutes. Serves 4.