STUFFED GRILLED PEPPERS

STUFFED GRILLED PEPPERS
Stuffed Peppers Recipes INGREDIENTS

• 3 red sweet bell peppers
• 1/4 cup extra virgin olive oil (approximately)
• 3 cloves garlic, finely minced
• 3-4 stems fresh basil (1-2 tablespoons chopped)
• 1/4 teaspoon oregano
• pinch red pepper flakes
• 1 1/2 cups garlic croutons
• 1 cup fresh mozzarella
• sea salt and pepper, to taste
• dash of paprika

Stuffed Peppers Recipes INSTRUCTIONS
In a skillet, sauté croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top.

Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender and are just beginning to color.

Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.

PEPPERS WITH DEVILED CHEESE STUFFING

PEPPERS WITH DEVILED CHEESE STUFFING
Stuffed Peppers Recipes INGREDIENTS

• 1 cup rice
• 3 medium sized green peppers
• 2 3oz cans deviled ham
• 1/2 lb American cheese
• 3 cups milk
• 3 tablespoons butter
• 5 tablespoons flour
• salt and pepper

Stuffed Peppers Recipes INSTRUCTIONS
Cook rice in boiling water until tender. Remove stems and seeds from peppers; split lengthwise and parboil for 5 minutes. Add the deviled ham and 1 cup of the grated cheese to the drained, cooked rice.

Make a white sauce with the butter, flour, and milk. Add 1 cup of the white sauce to the rice mixture.

Season with salt, pepper and celery salt.

Fill the halves of the peppers and sprinkle with crumbs or grated cheese.

Bake at 350°F for 30 minutes or until peppers are tender.

Add remaining cheese to the white sauce; stir until the cheese has melted. Season well with salt and pepper to taste, and serve with the peppers.

Serves 8.

RICE STUFFED PEPPERS

RICE STUFFED PEPPERS

Stuffed Peppers Recipes INGREDIENTS

• 8 large firm bell peppers (green or red)
• 3 cups cooked rice
• 1 egg, well beaten
• 1/4 lb ground lean pork or beef
• 3 cloves garlic, pressed
• 1 large onion, finely chopped or grated
• 1/2 cup cracker or bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• dash of cayenne pepper
• dash of Tabasco (optional)
• 1 pint tomato puree
• 4 slices bacon

Stuffed Peppers Recipes INSTRUCTIONS
Mix rice, egg, ground meat, crumbs, garlic which has been put through a garlic press or pureed, salt, pepper and cayenne.

Wash the peppers. Using a paring knife, cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and discard.

Fill the peppers with the meat mixture and place in a buttered casserole dish with a tiny dash of Tabasco sauce on top, if desired.

Using a kitchen scissors, cut each slice of bacon into 2 long strips, then cut each strip into half (you will have 16 bacon pieces). Drape 2 cut bacon strips over each pepper.

Pour the tomato puree around the bottom of the peppers.

Bake, covered loosely with aluminum foil for 15 minutes at 400°F. Remove the foil and reduce heat to 325°F; continue to bake until peppers are tender and browned (about 1 hour).

Serve peppers with a few spoons of tomato puree over the top and a few spoonfuls around the base.

Makes 8 stuffed peppers. Serve some right away ...nice ! Enjoy it !
stuffed-bell-peppers-with-ground-beef.

STUFFED ITALIAN FRYING PEPPERS

STUFFED ITALIAN FRYING PEPPERS

Stuffed Peppers Recipe INGREDIENTS

• 1 1/2 to 2 lbs. Italian frying peppers
• 1 1/4 cup Italian bread crumbs
• 2-3 tablespoons Parmesan cheese
• 1/4 cup fresh parsley, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1 egg
• 1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
• 2-3 cloves finely minced garlic.
• pinch of rubbed sage
• 3-4 anchovies (or to taste)
• 1 green onion or shallot, minced (optional)

Stuffed Peppers Recipe INSTRUCTIONS
Italian Frying Peppers are light green in color, thin-skinned, long and pointed.

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree. Be sure to brush frequently with garlic infused olive oil.

These same stuffed peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).
The stuffed peppers recipe Italian style is ready to serve...enjoy it !
stuffed-bell-peppers-with-ground-beef

Stuffed Peppers with Tuna

Stuffed Peppers with Tuna
A nice stuffed peppers recipe....try this one !

Stuffed Peppers Recipe Ingredients :
* 6 medium green bell peppers
* salt
* 1 1/2 cups cooked rice
* 1 can or pouch (about 7 ounces) tuna, drained and flaked
* 1/2 cup chopped celery
* 2 tablespoons finely chopped onion
* 2 tablespoons finely chopped canned pimiento
* 1/2 teaspoon salt
* dash pepper
* 3/4 cup mayonnaise
* 1/2 cup crushed potato chips

Stuffed Peppers Recipe INSTRUCTIONS
Cut peppers in half lengthwise; remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes; drain. Sprinkle peppers inside with a little salt; place in a shallow baking dish. In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended. Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers. Sprinkle potato chip crumbs over top of each stuffed pepper. Bake tuna rice stuffed peppers at 350° for 30 minutes. Makes 6 tuna and rice stuffed peppers recipe is ready to serve...enjoy it !
Stuffed-bell-peppers-with-ground-beef.