Tricolor Peppers With Beef Recipes

Steps:

• Preheat oven to 400 degrees F.
• Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.

Steps:

• 1. Preheat oven to 400 degrees
• 2. Wash peppers. Cut top and bottom of each pepper off and set aside. Remove core and seeds.
• 3. Cut each peppers into 3 (1") rings, place aside.
• 4. In large bowl, add all ingredients (except crushed tomatoes - only put in 1/2 cup in bowl and set the rest aside.) Add pepper tops & bottoms (chopped)in bowl.
• 5. Heat about 1-2 tbsps of olive oil in frying pan. (Must be a pan that can be put in oven at 400 degrees)
• 6. Take one ring of pepper and stuff with meat. Continue till all rings are stuffed.
• 7. Add to heated oil and cook for 5 minutes on each side till browned. All rings should fit in this pan.
• 8. Put in remaining crushed tomatoes now and bring to boil.
• 9. Add salt & pepper. (If sauce too thick, add a little water) Do not want soupy
• 10. Put in oven covered for 20-30 minutes till heated thru and cooked
• 11. Serve over mashed potatoes, rice, or pasta.
• 12. If reheating as leftovers, you may want to add a 14 oz can of diced or crushed tomatoes

Steps:

• Heat 2 tsp of the oil in a large skillet over medium-high heat.
• Add the beef and cook until browned on all sides, about 5 minutes.
• Transfer meat with its juice to a plate (keep warm.).
• Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
• Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.
• Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.
• Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.
• Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
• Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.
• Serve over rice.

Steps:

• HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
• SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
• BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
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Steps:

• Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
• Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
• Cover with foil and bake for 30 minutes.
• Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

Steps:

• Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

Steps:

• Heat olive oil in large frying pan.
• Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
• Add parsley, cilantro and garlic and cook another 2-3 minutes.
• Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
• Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
• (Do not overcook the peppers).
• The sauce should be somewhat thick.
• If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
• Check the seasoning again at this point.
• Add the peppers and onions back into the sauce, if necessary.
• Serve immediately.
• The dish may be made ahead of time and rewarmed when served.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

Steps:

• Preheat broiler.
• Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skins are blistered and lightly charred, 4 to 6 minutes. Transfer peppers to a large bowl and cover. Let peppers steam until cool, then peel and separate by color.
• Sterilize jars and lids.
• Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with pepper quarters, alternating colors. Tuck 2 garlic cloves (from pickling liquid) and 1 rosemary sprig into side of each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling peppers in jars 20 minutes.
• Let peppers stand in jars at least 1 week for flavors to develop.