Stuffed Bell Peppers

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 medium green peppers
• 1 1/2 lbs ground beef
• 1/2 cup cooked long-grain rice
• 1/4 cup italian style breadcrumbs
• 1 egg, slightly beaten
• 2 tablespoons fresh parsley, chopped (you can use dried)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28 ounce) can crushed tomatoes
• 2 garlic cloves, minced
• 2 tablespoons fresh sweet basil, chopped
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 350 degrees.
• 2 wash and core the peppers; remove seeds; set aside.
• 3 heat olive oil in skillet.
• 4 add crushed tomatoes, garlic and basil.
• 5 once mixture begins to bubble, cook low and simmer 5-7 minutes.
• 6 in the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
• 7 stuff each pepper with the meat mixture.
• 8 place peppers in a roaster which has been coated with non-stick cooking spray.
• 9 pour cooked tomato sauce over peppers.
• 10 cover and bake 45-50 minutes, or until peppers are crisp/tender.

Spicy Barbecued Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 4 bone-in chicken breast halves, skin removed (about 2 pounds)
• 1 (10 3/4 ounce) can condensed tomato soup
• 2 tablespoons packed brown sugar
• 3 tablespoons vinegar
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 2 teaspoons louisiana hot sauce (optional)
• 4 cups hot cooked rice, cooked without salt

Recipe

• 1 place the chicken in a 2-quart shallow baking dish and bake at 375°f for 30 minutes.
• 2 stir the soup, sugar, vinegar, worcestershire, garlic powder and hot sauce, if desired, in a small bowl. spoon the soup mixture over the chicken and bake for 30 minutes or until the chicken is cooked through. remove the chicken from the dish and stir the sauce. serve the chicken and sauce with the rice.

Stuffed Bell Peppers

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 large bell peppers
• 1 lb ground chuck
• 1 large onion, finely chopped
• 1 (20 ounce) can whole tomatoes
• salt and pepper, to taste
• 1 cup cooked rice
• 1 cup cheese, shredded
• grated parmesan cheese
• 1 garlic clove
• 2 tablespoons worcestershire sauce

Recipe

• 1 cut tops off bell peppers and remove seeds.
• 2 brown meat in skillet with onions and garlic; drain oil.
• 3 add tomatoes that have been mashed.
• 4 add worcestershire sauce, salt, and pepper.
• 5 simmer 15-20 minutes.
• 6 add rice and simmer, stirring occasionally for 10 minutes.
• 7 remove from heat.
• 8 add cheddar cheese, stirring until melted and well blended.
• 9 stuff mixture into peppers.
• 10 top with parmesan cheese.
• 11 bake at 350 degrees for 20 minutes or until hot.

Stuffed Bell Peppers -vegetarian

Total Time: 52 mins Preparation Time: 7 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs ground veggie crumbles
• 1 (10 ounce) package corn, frozen
• 1 1/2 cups salsa
• 1 1/2 cups rice, cooked (minute rice)
• 1 cup reduced-fat cheese, divided in half (colby & monterey jack)
• 3 bell peppers, cut in half, seeded (yellow, red and or or green)
• 1/2 cup water

Recipe

• 1 mix burger, corn, and salsa in a large nonstick skillet on medium-high heat for 5 minutes, stirring frequently. remove from heat.
• 2 add 1 1/2 cooked rice and 1/2 cup cheese and mix well.
• 3 spoon in burger mixture evenly into the pepper halves.
• 4 place in 9x13-inch baking dish. pour water into dish; cover with foil.
• 5 bake at 400°f for 30 minutes. uncover; sprinkle with remaining 1/2 cup of cheese. continue baking 10 minutes.
• 6 sometimes i will put in a smaller dish and cover with flavored tomato sauce.

Spinach, Mushroom, & Barley Pilaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup uncooked pearl barley
• 3 cups water
• 1 pinch salt
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 large garlic cloves, minced
• 1 tablespoon sweet basil pesto
• 1/2 lb cremini mushroom, thickly sliced
• 4 cups loosely packed spinach, torn into 1-inch pieces
• salt & pepper

Recipe

• 1 in a medium saucepan, bring barley and water to a boil over medium high heat. reduce heat to low, cover, and simmer till barley is tender and liquid is absorbed, 45-50 minutes, stirring occasionally.
• 2 about 10 minutes before barley is done, heat olive oil over medium heat in large non-stick saucepan. add onion and cook till transluscent and beginning to brown at the edges, about 3 minutes.
• 3 add garlic and pesto and stir till well mixed. add mushrooms and cook till tender, 4 minutes.
• 4 add cooked barley and spinach and stir till well combined and spinach is beginning to wilt. season with salt and pepper to taste.
• 5 serve hot.

Stuffed Chayote Aka Mirliton, Choko Or Vegetable Pear

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs chayotes, uniform size
• 1 lb ground round
• 1 onion, peeled and chopped
• 1/4 cup rice, uncooked
• 2 tablespoons butter
• salt and pepper, to taste
• 2 1/2 cups tomatoes, cooked (canned is fine)
• olive oil

Recipe

• 1 wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
• 2 mix next five ingredients together and fill cavities loosely.
• 3 saute pulp in olive oil until golden and add tomatoes.
• 4 place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
• 5 simmer, covered, for 90 minutes or bake in a slow oven (325f).
• 6 serve hot with sauce.

Sauteed Chicken And Vegetables

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets)
• 1/2 cup all-purpose flour
• 1 tablespoon onion powder
• 1 1/2 teaspoons paul prudhomme's chicken seasoning
• 1/4 teaspoon fresh ground pepper
• 2 eggs
• 3 tablespoons plugra butter
• 1 teaspoon olive oil
• 1 tablespoon bottled minced garlic
• 1 medium red onion
• 1 lb green beans
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 tomato
• 3 tablespoons plugra butter
• 1 teaspoon olive oil
• 2 cups water
• 2 knorr homestyle chicken stock
• basmati rice

Recipe

• 1 cut yellow, red and green peppers into thin strips.
• 2 snap ends off green beans and keep long unless they are really long then snap in two.
• 3 finely dice red onion.
• 4 dice fresh tomato.
• 5 using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
• 6 in a separate shallow dish beat the two eggs.
• 7 dredge the chicken breast through the egg then through the flour.
• 8 add 3 tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
• 9 lightly brown chicken over medium heat until light brown then set aside.
• 10 melt remaining margarine and olive oil.
• 11 add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
• 12 add 2 cups of water and the knorr homestyle chicken stock.
• 13 bring to a boil
• 14 turn burner to medium low and add chicken back to skillet and cover with lid.
• 15 simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
• 16 prepare basmati rice using package directions.
• 17 serve chicken and vegetables and "gravy" over rice.