There always seems to be an odd pepper lurking in the back of the fridge salad drawer. Sometime a recipe calls for a crisp, ...

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.

Stuffed peppers. Before we dive into the recipe, let's talk about the ingredients. I used lean ground beef, but poultry and pork work too.When using ground beef, I recommend 90% lean. Lean beef ...

In a large pot (large enough to hold all of the peppers), heat the oil over medium-high heat. Add in the chopped pepper tops, onion and garlic, and sauté until softened, about 5 minutes.

Stuffed Red Peppers With Potato Mash; By Becky Krystal. Based on what I’ve heard from readers in the past, many of you have a soft spot for stuffed peppers. And why not?

Red, yellow, or green bell peppers will do—just make sure they are free of soft spots or blemishes. ... Top stuffed peppers with remaining ¼ cup cheese; season with pepper.

Add onion, garlic, coriander and chopped tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, about 4 to 5 minutes. Add quinoa and cook 1 minute.

Now time to stuff the Peppers, I like to fill them ¾ and then come back and top them off. Finish the stuffed Red Bell Pepper with the Mozzarella Cheese and into a 300° oven for 20 to 25 minutes ...