My Camper Kitchen

Posts Tagged ‘Bell Peppers’

1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbs. Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste

DIRECTIONS

Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.

Preheat oven to 400*

Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Recipe and Photo by Carolyn Davidson Hicks

I used Boudin to stuff my bell peppers! For Fall, select a Orange Bell Pepper! They look just like Pumpkins and your kids and quests will be thrilled!

Cut the tops off and clean them out. Microwave in a damp paper towel for about 3 to 4 minute. Allow to cool. Stuff with already prepared stuffing. Bake for 5 to 8 minutes in a preheated oven at 350 degrees!

Garnish with your favorite shredded cheese and chives and impress everyone with this great idea!

Photo and Recipe by Carolyn Davidson Hicks!

Photo and Recipe by Carolyn Davidson Hicks

1 cup uncooked yellow rice (white  rice if you have Safron)

1 large red,  yellow, and orange bell peppers (more if you need it)

1 package 14 oz Andouille Smoked Sausage (use only 3 for 3 Bells or more as needed)

1 small sweet onion

1/2 cup shredded cheddar cheese

Salt and pepper to taste

Slice tops off bell peppers. Use all the pieces from the tops (not the stem) to chop up for the rice! Discards seeds and stems. Chop one small sweet onion.

Saute peppers and onions in olive oil.

Slice sausage and saute when onions start to turn transparent and pepper are softened.

Make your rice according to package directions. We prefer to add a little Safron rather than buying the prepared yellow rice mix.

Rinse Bell Peppers and wrap in paper towel.  Microwave for about 3 minutes. Allow to cool down. (This will give you a much more attractive Bell Pepper once stuffed) Plus, it will be tender!

Once Bell Peppers have cooled down. Stuff them with the rice, sausage and pepper mixture. Top with cheddar. Baker for about 20 minutes at about 350 degrees F., or until the cheese melts and the peppers warm through and through!

Garnish with Chives!

Recipe courtesy of author in photo!

Stuffed Pepper Soup
Serve 6 (or 3 hungry bikers)

1 lb LEAN ground beef
1 lg onion, diced
1 cups uncooked, 2 cups cooked rice (I love to use wild rice)
1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can)
1 can tomato sauce (14.5 oz can)
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)

In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!! 
Meanwhile dice your peppers into small ½” pieces, set side
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil. 
Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)
Serve with cheese on top (optional)

Ingredients

Instructions

1. In a bowl, mix ground round, onion, parmesan cheese, egg, bread crumbs, rice and salt and pepper.
2. Mix well with hand.
3. Use meat mixture to stuff the green peppers well.
4. Place stuffed green peppers to crock-pot.
5. Add diced tomatoes to crock-pot around and on top of the green peppers.
6. Cook on low for 8 hours.

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Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Ingredients:
4 large bell peppers

1 red, yellow and orange sweet peppers
2 teaspoons salt
Filling and Sauce:
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes ( RoTel is a good substitute if you don’t mind the heat!)
2  tablespoons tomato paste
1/3 cup water
1 clove garlic, crushed
1/2 teaspoon dried leaf basil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 egg, lightly beaten
2 teaspoon Worcestershire sauce
1 pound lean ground beef
1 cup cooked long-grain rice with black beans mixed
shredded Monterey Jack and Colby cheese, about 1/2 cup
Directions:
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Chop sweet peppers and mix with the bell  pepper cut tops. Chop onions and celery.

Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), sweet peppers, onion, and celery for about 5 minutes, or until vegetables are tender.

Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.

Stuff peppers with meat, rice and vegetable mixture and place in a 3-quart baking dish. Bake at 350° for 25 minutes or until Bells are slightly tender. Top stuffed peppers with a little shredded cheese blend just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.