Brown Rice Salad With Peppers and Olives
1 tb dijon mustard
2 tb red wine vinegar
1/2 ts honey
1/4 ts salt
1/4 c olive oil
4 c cooked brown rice
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 small red onion, finely diced
4 scallions, thickly sliced
1/2 c chopped pitted black olives
1/4 c chopped parsley
In a small bowl, combine mustard, vinegar,
sweetener, salt, and pepper. Slowly
drizzle in oil, whisking constantly.
Pour over rice and toss. Add remaining
ingredients and toss again.
Bell Peppers Stuffed With Shrimp
6 small green bell peppers
2 c cooked shrimp, peeled
1 c bread crumbs
2 whole eggs, beaten
1/2 c milk
1 ts salt
3 tb butter
3 tb celery, chopped
1 tb green bell pepper, chopped
1/4 ts pepper
1 tb Worcestershire sauce
Cut off tops of bell peppers and reserve.
Remove seeds. Saute chopped celery and
bell pepper in butter for three minutes.
Meanwhile, coarsely chop shrimp and combine
with eggs, bread crumbs, milk, salt,
pepper, and Worcestershire sauce. Add
sauteed ingredients. Stuff into bell
peppers, replacing tops. Place in a deep
casserole dish. Cover the dish and bake in
a 350 degree F. oven for 50 minutes or until
peppers are tender.
Pasta With Peppers
1 pound rigatoni
6 medium tomatoes, sliced very thin
2 sweet peppers, sliced in strips
1/2 cup fresh basil, chopped
3 cloves garlic, finely chopped
1/4 cup olive oil
salt and pepper
freshly grated parmesan cheese
Combine the tomatoes, peppers, basil,
garlic, oil, salt, pepper and set
aside. Boil the pasta, then drain well.
Toss with cheese to taste and add
the tomato mixture. Add salt, pepper,
and cheese to taste.
Chinese Chicken-Stuffed Peppers
4 lg sweet red peppers
1 clove garlic, minced
1/2 c finely chopped carrots
1 c finely chopped chicken*
1/2 c frzn peas, thawed
1 tb plus 1 1/2 t soy sauce
1 tb sesame oil
1 ts minced fresh gingerroot
1/4 c thinly sliced green onions
1 c cooked regular rice
1 egg, beaten
1/8 ts salt
* 1 cup finely chopped, cooked chicken
breast (skinned before cooking).
1/2" thick slice from the side of each
pepper, reserving slices; remove seeds.
Place peppers in boiling water, boil 5
minutes. Drain, set aside. Coat a large
skillet or wok with Pam; add sesame oil,
and place over med heat until hot. Add
garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 min
more. Remove from heat. Add chicken
and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved
pepper. Top with reserved pepper slices.
Arrange peppers, cut side up, in a 10x6x2"
baking dish. Cover and bake 350 deg F for
30 minutes or until thoroughly heated.
Broiled Fish With Peppers
1 1/2 lb fresh fish fillets
4 tb olive oil
salt and pepper
1 sm red bell pepper, sliced
1 sm green bell pepper, sliced
1 sm yellow bell pepper, sliced
1/2 lb mushrooms, thickly sliced
1/2 tb fresh basil, chopped
1 sm jalapeno pepper,
seeded and minced
Preheat the broiler. Rinse the fish under
cold water and pat very dry. Brush
lightly with half the oil. Season to
taste. Broil the fish 4-5" from the heat,
6-12 minutes per inch of thickness, or
until the fish is just opaque throughout.
While the fish is broiling, heat the
remaining oil in a large saute pan over
medium-high heat. Add the remaining
ingredients to the pan. Thoroughly blend
and stir for 3-4 minutes until the
vegetables are heated through, but still
firm. Portion the fish on individual
warm plates. Top with the sauteed
vegetable mixture. Serve immediately.
Baked Lemon Chicken With Peppers
1/2 c olive oil
2 lg red peppers
1/3 c lemon juice
2 lg green peppers
2 tb chopped Italian parsley
3/4 ts salt
1 tb dried oregano
1/8 ts pepper
3 1/2 lb broiler/fryer chicken
Combine all ingredients except chicken
and vegetables. Add chicken and marinate
at room temperature for 1 hour, turning
once. Drain and bake chicken at 400
degrees for 35 minutes. Cut peppers into
1/2-inch thick rings. Saute 8 minutes.
Spoon peppers around chicken.
Black Bean-Stuffed Peppers
1 c dried black beans
4 bell peppers
1 tb olive oil
1 c onions, chopped
1 tb chili powder
1 ts ground cumin
1 ts dried basil
1/2 ts dried oregano
1 tb wine vinegar
2 1/2 c brown rice, cooked
1 pinch salt
1 md tomato, chopped
Prepare beans according to package
directions. Cut peppers in half
lengthwise and remove seeds. Steam
peppers, cut side down, over 1/2"
boiling water until nearly tender,
about 8 to 10 minutes. Rinse with cold
water, drain and set aside. Preheat
oven to 350 deg. Heat oil in a skillet
over medium heat.Saute onion until soft and
translucent. Add chili powder, cumin,
basil, oregano, beans and vinegar;
mixing well. Stir in rice, salt and
tomato. Remove from heat. Fill peppers
with bean mixture. Place in a shallow
baking dish. Bake, covered, until
peppers are tender, about 15 minutes.
Amish Cabbage-Filled Peppers
6 bell peppers, red
1/2 ts salt
2 c vinegar
1 tb mustard seed, yellow
Remove stems and cut off the tops of the
peppers and remove the seeds without
breaking the shells. Cut cabbage fine
as in slaw and add to it the salt and
mustard seeds. Mix thoroughly and place
in peppers, pressing it in tightly. Place
tops on pepper cases and fasten them down
with toothpicks. Place them upright in
stone jar and cover with cold vinegar.
Place cover over jar and put away in cool
place until ready to use. They may be kept
for several months before using.