Risotto Stuffed Peppers



1/2 cup uncooked Arborio or long grain white rice

1-1/4 cups reduced sodium chicken broth

4  small OR 2 large sweet peppers

Salt and ground black pepper

3  oz. Parmesan or Romano cheese

1 cup asparagus, cut into 1" pieces OR fresh broccoli florets

1 cup cubed cooked chicken

2  tsp. fresh tarragon or oregano, chopped, OR 1/2 tsp. dried

1/4 cup whipping cream

1/4 cup pine nuts or chopped walnuts, toasted, if desired



1. For filling, in a 2 quart sauce pan combine rice and broth; bring to

boiling. Reduce heat and simmer,

covered, 15 minutes.



2. Cut tops off small peppers, or halve large peppers lengthwise. Remove

membranes and

seeds. In a 4 quart Dutch oven immerse peppers in boiling water oven for 3

minutes. Remove;

drain, cut sides down, on paper towels. Place in a serving dish cut side up.

Sprinkle lightly with

salt and black pepper; set aside.



3. With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set

aside. Finely shred or

grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken,

and herb into rice.

Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated

cheese, and nuts. Spoon

filling into peppers. Top with shaved cheese.



Makes 4 servings.

Snappy Cheese Bake

Ingredients

• 2 cans green chili peppers (4oz. each)
• 1 lb. cheddar cheese, grated
• 6 eggs
• 1 1/2 cup biscuit mix
• 1 qt. milk

Directions

Butter shallow baking dish. Split and seed chili peppers, spread flat on bottom of dish and cover with cheese. Beat eggs, biscuit mix and milk, and pour over peppers. Bake at 350 degrees F degrees F for 1 hour.

Pepper Relish





Bring a bit of summer to the winter months with this general-purpose

condiment. We love it on scrambled eggs, or stuffed into an omelet. Use it

to relish Jack Stack’s BBQ sausage on a bakery fresh crusty roll. It’s a

perfect accompaniment to grilled fish, and an interesting addition to pork

burnt ends.



Yield: 3 cups



¼ cup extra virgin olive oil

1 large red onion, sliced into thin slivers

3 cloves minced garlic

6 bell peppers (1 green, 2 yellow, 2 red), with seeds & stems removed�?cut

into ½�?strips

2 large, flavorful vine-ripened tomatoes, cored and cut into ½�?wide wedges

½ cup chopped fresh basil leaves

salt & freshly ground pepper to taste



In a large skillet sauté onion and garlic about 8 minutes over medium-high

heat, until onion is browned lightly. Add peppers and sauté 5 more minutes.

Add tomatoes, reduce heat to medium-low and stew gently for 10 to 15

minutes, until tomato juices have evaporated. Stir in basil, salt and

pepper.



Serve hot, at room temperature, or chilled, depending on use.

Jalapenos in Vinegar



1 pound jalapeno peppers

2 cups vinegar

1 cup vegetable oil

3 carrots -- cut in slices

2 medium onions -- cut in slices

1 Tbsp bay leaf

1 Tbsp oregano

1 Tbsp thyme

1 Tbps sweet marjoram



Cut the chiles in 4 slices, (if you want you can keep

some without cutting). Cut the carrots in round slices

and cut the onions in slices. Fry the onion, peppers

and carrots in the vegetable oil for just a few

minutes to make the vegetables soft, then add the

vinegar and spices and boil 3 or 4 min. Let cool and

then keep in glass jars. Use immediately or keep them

in the refrigerator for 2 or 3 weeks.



Variations: You can add cloves of garlic and

cauliflower, or add the spices you like. If you add

more ingredients need also to add more vinegar and

oil. The peppers and vegetables need to be covered

with oil and vinegar. If you like you can use less oil

and more vinegar.

Bell Peppers with Brown Rice Stuffing



4 ea Green bell peppers

1 md Onion, diced

1 ea Garlic clove, minced

2 tb Oil

2 oz Brown rice

3/4 pt Tomato juice, divided

1 ea Bay leaf

1 ea Thyme sprig

1 ea Parsley sprig

4 oz Mixed nuts, chopped

Salt & pepper, to taste



Slice the tops from the peppers to form lids. Scoop

out the seeds and membranes. Place the peppers in a

greased casserole.



Saute the onion and garlic in the oil over low heat

until the onion is soft and golden. Add the rice and

half the tomato juice, along with the bay leaf, thyme

& parsley. Cover & simmer for 40 minutes. Discard the

bay leaf, thyme and parsley. Mix in the nuts & add

salt and pepper.



Fill the green peppers with the sauteed mixture.

Replace the tops. Pour the remaining tomato juice

around the peppers.



Bake at 350F for about 35 minutes.

Golden Baked Peppers

Ingredients



3 green peppers, cut in half

1 jar (5 oz.) sharp cheese spread

1-3/4 cups (1 lb. 1 oz. can) whole kernel corn, drained

1 tomato, chopped

1 cup fresh bread crumbs

2 tbsp. butter or margarine, melted

Directions

Heat oven to 350º F (175º C). Remove seeds from peppers;

parboil 5 minutes. Drain. Heat cheese spread in saucepan over low

heat; stir in corn and tomato. Fill peppers. Top with crumbs tossed

with butter; bake at 350º F, 30 - 35 minutes.

Makes 6 servings.

Roasted Red Peppers

4 large red bell peppers
3 tablespoons olive oil
2 cloves garlic chopped finely
salt and pepper

Preheat the oven to 475F. Place the peppers on a cookie sheet and brush with lightly with olive oil. Bake for about 20 minutes turning once or twice until the skins begin to blister. Remove the peppers from the oven and place in a paper of plastic bag for 10 minutes to steam. Pull the skins from the peppers, remove stems and seeds. Slice each pepper into fourths. Place peppers on a serving dish. Mix 2 tablespoons olive oil, garlic, salt and pepper in a small bowl and pour over the cooked peppers.