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Full Online Book HomeLearning KitchenVegetables - Stuffed Bell Peppers
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Vegetables - Stuffed Bell Peppers Post by :mike1340uk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2572

Click below to download : Vegetables - Stuffed Bell Peppers (Format : PDF)

Vegetables - Stuffed Bell Peppers

3 whole red bell peppers
3 cups rice pilaf (cooked) Can use just plain cooked white rice or wild rice too
1/2 cup chopped fresh basil
12 button mushrooms, chopped
1 zuchinni, chopped
2 cups spinach (baby is best) cleaned and stems removed
1/4 cup grated Parmesean cheese
3/4 cup sun dried tomatoes (not oil packed,revived and chopped)
2 eggs
1 cup shredded low fat mozzerlla cheese
Garlic, salt and pepper to taste

Preheat oven to 350 degrees F.

Cut bell peppers horizontally in half. Clean and discard seeds. Blanch in boiling water for two minutes and no longer. You don’t want them too soft.

Combine rest of ingredients , except for mozzerella cheese, in a large bowl and fill red peppers. You want to overfill them as the spinach will cut down as it cooks.

Place stuffed bell peppers on a lightly sprayed baking dish , sprinkle with mozzerella cheese and bake covered in a 350 degree oven for 20 minutes; Do not cover. The peppers will get way too soft.

You can also put chicken in a lightly sprayed baking dish in a layer on the bottom and spread the top of the chicken with this stuffing and bake .

Cover it for the first 15 minutes and then uncover until chicken is done.

Note: This is also good to stuff tomatoes with and then bake the tomatoes.
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4 yellow or red small bell peppers, about 3 inches in diameter1 (10-ounce) package frozen chopped spinach, thawed 1 (6-ounce) boneless, skinless chicken breast 1 egg white 2 green onions, coarsely chopped 2 tablespoons chopped fresh basil leaves or 1/2 teaspoon dried 1 teaspoon dried marjoram 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg 1 1/2 cups fresh soft bread crumbs, divided 2 tablespoons grated parmesan cheese 2 teaspoons olive oil 1 cup chunky tomato sauce, preferably low sodium Heat oven to 350 degrees. Slice the tops off the bell peppers and remove the seeds and cores. If

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Stir-Fried Pea Pod Leaves with Garlic and Hot Peppers Recipe By : Risa Golding 1 tbsp. canola oil 3 cloves garlic -- slivered1 hot pepper -- chopped1/2 lb. pea pod leaves -- smallest are best 2 oyster mushrooms -- wiped clean and sliced Heat a wok or large skillet over medium-high heat. Add the oil and heat for 1 minute. Add the garlic and hot peppers and cook for a moment to release fragrance. Do not burn. Add pea pod leaves and mushrooms. Cook until leaves are wilted and mushrooms are heated through. Serve immediately.