PEPPERS OLé
Number Of Ingredients 13
Steps:
- MICROWAVE DIRECTIONS: Place peppers and water in ungreased 13 x 9-inch (3-quart) microwave-safe dish or divide peppers and water between two 8-inch (1 1/2-quart) microwave-safe dishes. Cover with microwave-safe plastic wrap microwave on HIGH for 2 minutes. Drain.In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Cover microwave 13 x 9-inch dish on HIGH for 15 to 16 minutes or until peppers are tender. (Microwave each 8-inch dish for 6 to 8 minutes.) Top each pepper with 1 tablespoon of salsa, a tortilla chip and cilantro.CONVENTIONAL DIRECTIONS: Heat oven to 350°F. In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Place filled peppers in ungreased 13 x 9-inch (3-quart) baking dish or pan. Omit water. Cover with foil bake at 350°F. for 50 to 60 minutes or until peppers are tender. Garnish as directed above. Nutrition Per Serving: Calories 270 Protein 109 Carbohydrate 37g Fat 109 Sodium 570mgPICTURE: Top to bottom: Mexican Fiesta Biscuit Bake (Side Dishes and Salads), Peppers OléFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BELL PEPPER SALAD WITH CAPERS AND OLIVES
At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
- Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
- Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
- Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.
BELL PEPPERS OLE'
Make and share this Bell Peppers Ole' recipe from Food.com.
Provided by southern chef in lo
Categories Rice
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In medium bowl, combine all the filling ingredients.
- Spoon heaping 1/2 cup of filling into each pepper half. Place the filled peppers into a ungreased 13x 9-inch baking dish. Cover with foil and bake at 350°F for 50-60 minutes or until peppers are tender.
- Garnish with 1 tablespoon of salsa and a tortilla chip.
Nutrition Facts : Calories 280.8, Fat 8.7, SaturatedFat 5.1, Cholesterol 21.2, Sodium 430.3, Carbohydrate 41, Fiber 5.2, Sugar 3.5, Protein 11.8
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