What's for dinner?

Question

any healthy ideas,I just picked alot of peppers so please include peppers in recipe.I have 5 bell peppers very small size,banana peppers and cayenne.

Answer 1

Easy Stuffed Bell Peppers

INGREDIENTS:

6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

DIRECTIONS:

Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
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Stuffed Bells

4 green or red bell peppers
Salt
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30 minutes.

Serves 4.

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Stuffed Bell Peppers

Ingredients
1/4 cup Oil
2 Eggplants
2 cloves Garlic, crushed
2 cans Stewed tomatoes
Salt and pepper to taste
2 cup Cheddar cheese, grated

Preparation
Peel and cube eggplant in small pieces. Sautee eggplant and

garlic in oil for 5 minutes. Add tomatoes, salt and pepper. Simmer

10 minutes. Meanwhile, boil pepper halves for 5 minutes, then drain.

Arrange pepper halves in a baking dish. Fill with eggplant mixture.

Sprinkle with cheese.

Bake at 350°F. for 20 minutes.
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SPANISH-STYLE STUFFED BELL PEPPERS

The following recipe takes the rice and vegetables of the classic paella (leaving behind its seafood) and transforms them into a flavorful filling for bell peppers.

four 1/2-pound whole green or red bell peppers plus 1/4 cup minced red bell pepper
3 tablespoons olive oil
1 onion, chopped
1 tomato, peeled, seeded, and chopped
1 garlic clove, minced
3/4 cup long-grain rice
2 1/4 cups chicken broth
2 tablespoons slivered almonds, toasted lightly
1/2 cup fresh or thawed frozen peas
1/2 pound zucchini, scrubbed and cut into 1/4-inch cubes
1/2 teaspoon ground cumin
lemon wedges for garnish

Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.

Serves 6.
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Ricotta Salata-Stuffed Bell Peppers

Sweet red bell peppers stuffed with marinated mushrooms, couscous and ricotta salata make a great first course or light luncheon dish.

Ingredients

4 Large red bell peppers
10 oz. Jar marinated mushrooms
Salt and black pepper to taste
1 (10 to 12 oz) box Couscous, plain or flavored
2-1/4 cups Hot vegetable broth
9 oz Ricotta salata
2 tablespoons Minced parsley

Preparation

Preheat oven to 400 degrees. Cut peppers in half lengthwise, scoop out and discard the seeds and thick membranes and arrange them, cut side up, on a foil-lined baking pan. Drain the mushrooms and drizzle a little of the marinade over peppers. Bake 20 minutes, or until peppers are just tender, but still hold their shape.

Meamwhile, put couscous in a bowl, bring the vegetable broth to a boil and pour it over. Cover the bowl and leave it for 5 minutes to soak. Stir in the mushrooms, diced if large, ricotta salata and parsley, taste and add salt and pepper as needed. Spoon mixture into pepper halves and return them to the oven for 5 to 10 minutes or until cheese melts. Serve warm or at room temperature as an appetizer course or as part of a buffet.
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Quick and Easy Italian Stuffed Peppers Recipe

Ingredients

2 large, green bell peppers
1/3 pound lean ground beef
1 6 oz bag microwavable rice (I like Uncle Ben's Ready Rice with long grain and wild rice)
1 cup bruschetta topping (or 1 cup mild salsa)
2 tsp olive oil
1 Tbs water

Directions

Microwave the rice according to directions. Wash the peppers.
Cut off the tops of the peppers and clean out the seeds and membrane. Remove the stem from the pepper tops and chop the pepper tops. Stand the peppers up in a microwaveable bowl/pan. Add 1 Tbs water to the dish. Cover with plastic wrap and microwave on high for 3 minutes.

Break the ground beef up and place in a bowl and microwave for 2 minutes. Into the beef mix the rice, chopped bell pepper, and salsa. Stuff the peppers with the beef and rice mixture.
Place the stuffed peppers in the bowl and drizzle with the olive oil.
Microwave on high for 3-5 minutes


CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.


Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom & roasted garlic soup
5-6 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby-cut carrots
1 celery ribs, cut into 1 1/2 inch lengths

In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.


Crockpot Chinese Dinner
1 1/2 lb. pork steak (cut into 1/2" strips)
1 sliced onion,
1 green pepper,
8z. sliced fresh mushrooms
1 8z can tomato sauce
4 carrots, sliced
3 T brown sugar
1-1/2 t salt
1 1/2 T vinegar,
2 t Worcestershire sauce

Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on low 6-8 hours. Serve with hot rice and top with soy sauce.


Over-Rice Dish
2 lbs lean ground beef
1 Lg. can tomato sauce or 1 can stewed tomatoes
1 can water
1 TBS prepared mustard
1 TBS Worcestershire
1/2 medium size onion chopped
1 small green, red, or yellow pepper, chopped
salt and pepper to taste

Brown meat in heavy skillet. Add remaining ingredients and pour over meat in skillet. Bring to a boil and then simmer for about 1 to 11/2 hrs. until sauce is thick. Serve with rice or egg noodles.

Answer 2

Well something I would do is.
Peppers and sausage served over couscous.
( turkey sausage or kielbasa for healthier version)
Saute until brown some sausages. Take sausages out and put them over paper towel so it absorbs the extra fat. Then add julienne peppers, onions, carrots, celery and some chopped garlic on the skillet and saute them until soft add some tomato paste and some chopped tomatoes (canned ok) bring it to simmer, salt & pepper to taste, dump the peppers back in and after cooking covered on low for like 10min add your favorite herbs or a combo of them then turn heat off and serve.

Also something I always make is kicking up my favorite can spaguetti sauce. Simplu chopped some onion, garlic, peppers and olives then sauteed all of it in olive oil, add some crushed red peppers for heat. Then add your favorite brand of tomato sauce and simmer for 15/20 min. Then you can take the credit and say that you made the sauce yourslef. Also add some sausages or grund beef to make an extra special ragu...

Answer 3

Beef, Pepper & Mushroom Kabobs


Ingredients:
1 lb. boneless beef top sirloin steak, 1" thick
1 large green, red or yellow bell pepper, cut into 1-1/4" pieces
12 large mushrooms
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp water
1 tsp Dijon-style mustard
1 tsp honey
1/2 tsp dried oregano leaves
1/4 tsp pepper










Recipe Number: 1348
Servings: 4

Nutritional analysis per serving: calories: 210 grams of fat: 8 mg. cholesterol: 76 mg. sodium: 236

Instructions:
1. Trim fat from beef steak; cut into 1-1/4" pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12" metal skewers.
2. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3" to 4" from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with 1/4 tsp salt.

Answer 4

Slice peppers in stripes
Dip pepper slices into Ranch dressing

WHA-LAH

Dinner is served

Answer 5

Here are some recipes with banana peppers:
http://web.foodnetwork.com/food/web/searchResults?searchString=banana%20peppers&site=FOOD&searchType=Recipe
Here are some recipes with cayenne peppers:
http://web.foodnetwork.com/food/web/searchResults?searchString=cayenne%20peppers&site=FOOD&searchType=Recipe

Answer 6

Yea, what that first chick said!
What time should I come over?

Answer 7

read tips on some great recipes that might help you on this site

Answer 8

sounds like the beginning of chili to me!!!

Answer 9

whatever you're cooking works for me... :) as long as it tastes good......happy cooking