Pepper Bundles Recipes

Steps:

• Place chives in shallow dish. Pour enough boiling water over chives just to cover; let stand 10 seconds so chives become pliable. Drain well; set aside.
• Cut each pepper into eighteen 3x1/4-inch strips (there may be extra strips; reserve for another use). To form each bundle, place 3 pepper strips side by side on center of chive. Top with 3 more pepper strips (alternate colors if desired). Tie chive around bundle. Repeat with remaining pepper strips and chives.
• Heat all Lemon-Pepper Butter ingredients until butter is melted, stirring occasionally; set aside.
• Carefully transfer bundles to 10-inch nonstick skillet; add water. Heat to boiling; boil about 1 minute or until crisp-tender. Remove bundles to small serving plate, using slotted spoon or pancake turner; drizzle with Lemon-Pepper Butter. Serve immediately.

Steps:

• In a large saucepan, combine the beans, bouillon and garlic powder; cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain., Cut zucchini into 1/2-in. slices. Hollow out centers, leaving 1/4-in. rings; discard the centers. Thread beans and peppers through squash rings. , Place in a greased 15x10x1-in. baking pan; drizzle with butter. Cover and bake at 350° for 15-20 minutes or until zucchini is crisp-tender.

Steps:

• Cut bell peppers in half through stem. Remove all veins and seeds from peppers. Stuff each pepper with 3/4 cup shredded cabbage.
• Sprinkle 1/4 teaspoon of seasoning salt on each stuffed pepper. Next, place 1 pat of butter on each pepper.
• Cut Vidalia or sweet onion into 8 equal slices. Place onion slice on each stuffed pepper. Top each onion with a pat of butter and another 1/4 teaspoon of seasoned salt.
• Place each stuffed pepper on a double sheet of aluminum foil. Wrap each pepper individually in foil and seal tight.
• Place foil bundles on a charcoal grill and cook at 400°F for 45 minutes. Remove and serve hot.