Stuffed bell peppers are a fantastic way to turn that ordinary vegetable into the star of your dinner table. This dish takes bell peppers and stuffs them with a meat or vegetarian filling before ...

1. Preheat the oven to 350 degrees. Cut the top off each pepper, discard the seeds and pith. Drop the peppers into a large pan of boiling water and simmer for 5 minutes, then drain. 2. Meanwhile ...

Meanwhile, stir together panko, cheese, remaining 1 tablespoon oil, and remaining 1/4 teaspoon salt in a small bowl until combined. Remove peppers from oven, remove and discard foil.

5 medium size bell peppers. Skip to main content. You have permission to edit ... Stuffed bell peppers. Judy Walker; Feb 23, 2007 Feb 23, 2007; 1 min to read. Facebook; Twitter; ...

Yield: 4 4 medium-size sweet bell peppers (any color) 1/3 cup onion, chopped 2 cloves garlic, minced 3 cups brown rice, cooked 1 can (10-1/2 ounce) diced and undrained tomatoes with chiles 1 can (… ...

Bell Peppers - use any color bell peppers (red, green, yellow, orange etc.) Olive Oil - extra virgin olive oil or olive oil of choice. Ground Beef - best to use ground beef with an 80/10 lean ratio.

Stoneham resident and longtime Globe reader Catherine Corradino sent us this recipe for stuffed peppers — “Any color but green!’’ she wrote — with a sweet-and-sour ground beef and rice ...

In a 13-by-9-inch baking dish, place the bell peppers cut side up. Fill the cavities with the egg mixture and bake for 35 to 40 minutes, until the egg filling is cooked through.

Cook and stir until mushrooms are tender and kasha is lightly browned, about 5 minutes. Stir in 1-1/2 cups water and dill; cover and simmer until water is absorbed, about 10 minutes. Stir in half ...

Fills 5 to 6 peppers. Recipe is from Carmen Kellerman, of New Roads, who says these are the kind her mother, Katie Vanchiere, made. 5 or 6 bell peppers, tops removed, white veins and seeds removed ...