Anyone know a good recipe with peppers?

Answer 1

Stuffed Peppers

Ingredients
3/4 cup White rice
1/2 tsp Turmeric
1/2 tsp Salt
1 1/2 cups Water
6 - 8 Bell peppers (orange, green or red)
1 lb Honeysuckle White sweet Italian sausage
1 Medium onion, diced
1/4 cup Parsley, chopped
1 can (15 oz.) black beans, drained
2 cloves Garlic, minced
1/2 tsp Black pepper
1/2 cup Parmesan cheese, grated

1. Preheat oven to 375F.


2. Place rice, turmeric, salt and water in pot. Bring to a boil, cover and simmer until rice is cooked, about 20 minutes; set aside.


3. Remove casing from sausage and crumble into frying pan.


4. Add onion and garlic; fry over medium-high heat for 5 minutes.


5. Finely chop 1/4 cup fresh parsley. In a bowl, mix rice, parsley, and black pepper.


6. Drain the black beans and add to the mixture. Add the cooked sausage and mix thoroughly.


7. Cut the bell peppers in half lengthwise, or cut the tops off; remove the seeds and core.


8. Fill the peppers with stuffing and arrange in an oiled baking dish. Top with parmesan cheese.


9. Cover with foil and bake 45 minutes or until peppers are tender.

Answer 2

Armadillo Eggs!!!!


Take jalapeno peppers cut the tops off and de-seed. Stuff with cheese (I use Velveeta), wrap in ground sausage, cook on skillet or griddle until sausage is done. Roll in pork shake-n-bake. Wrap each in foil. Bake until peppers are soft. Peppers will need to be stood up while baking so cheese won't come out. I never have any left over when I make these!!!!! Dip fingers in oil before de-seeding and DON'T scratch your nose with any part of your hand while doing the same. Don't ask how I know that. lol

Answer 3

yes..it is pepper time isnt it..thanks for motivating me to get this out again...might have to mae this weekend!!

Yummy Stuffed Peppers
INGREDIENTS
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt and pepper to taste
1 teaspoon Italian seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Answer 4

Baked Lemon-Garlic Chicken with Bell Peppers:

Sauce:
3/4 cup fresh lemon juice (about 6 lemons)
3/4 cup fat-free Italian dressing
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced

Chicken:
2 cups (1/4-inch) red bell pepper strips
1 cup (1/4-inch) green bell pepper strips
1 cup (1/4-inch) yellow bell pepper strips
3 chicken breast halves (about 1 1/2 pounds)
3 chicken leg quarters (about 1 1/2 pounds)
12 (1/8-inch-thick) slices lemon (about 1 lemon)
Cooking spray

To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.

To prepare the chicken, combine remaining 1 cup sauce, bell peppers, and chicken in a large bowl, and toss to coat. Cover chicken mixture, and refrigerate for 4 hours or overnight.

Preheat oven to 400°.

Remove chicken from bowl, and discard the sauce. Loosen the skin from the breast halves and leg quarters by inserting fingers, gently pushing between the skin and meat. Insert 2 lemon slices under loosened skin of each chicken piece. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray. Spread the bell peppers on broiler pan around chicken. Bake at 400° for 50 minutes or until the chicken is done. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm.

Place 1/2 cup chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm. Pour warm sauce over the baked chicken and bell peppers.

Yield: 6 servings (serving size: 1 chicken piece, 1/3 cup bell peppers, and about 1 tablespoon sauce)

Answer 5

Depends on what kind of peppers. My favorite is using red, yellow, orange, and green peppers, and making kabobs on skewers with chicken, steak, and shrimp. I also love to make stuffed banana peppers..mmmmmm. Everyone will also love a great Mexican dip with chipotle and jalapeno peppers, chili, re-fried beans sour cream, pepper jack & chedder cheese, and sour cream...served with tortilla chips.

Answer 6

Swiss steak
Peppers, Onions and Sausage
Stuffed Peppers

Look up recipes at allrecipes.com

Answer 7

cut the peppers in halves and grill them
stuff them with goats cheese
it tastes goood