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Stuffed Green Peppers
Stuffed Bell Peppers
1 crab meat (shredded fine)
Mayonnaise dressing (with olive oil)
Crisp leaves of lettuce
a. Cut a slice from stem end,
b. Remove seeds and place the peppers,
in cold water.
c. Mix the crab meat with mayonnaise dressing,
thoroughly and season for a while.
d. Stuff the peppers with it and put them,
on the ice until ready to serve.
e. When ready to serve, place each pepper,
on a crisp leaf of lettuce.
Stuffed Green Peppers
Stuffed Peppers One
250g cream sauce
1 cooked celery
1 teaspoon salt and pepper
a. Add oysters and celery to cream sauce.
b. Season it and place in boiled pepper.
c. Put buttered crumbs on the top,
and bake 20 minutes in 200°C oven.
Stuffed Peppers Two
100g cooked macaroni
1 onion (chopped)
1 tablespoon red pepper (chopped)
1 tablespoon melted butter
Salt and pepper
1 green pepper
a. Remove seeds from the green pepper.
b. Boil 5 minutes and drain.
c. Fill with above ingredients and cover,
with bread crumbs.
d. Bake for 20 minutes in pre-heated 180°C,
or 356°F oven.
Stuffed Peppers Three
5 green peppers
2 tablespoons butter
4 tablespoons mushrooms
1 tablespoons raw ham
1/2 teaspoons pepper1/2 teaspoon salt
125 ml brown sauce
100g buttered crumbs
3 tablespoons cooked rice
a. Cut slice from stem end,
of each pepper.
b. Remove seeds and par-boil peppers,
for 15 minutes.
c. Cook onion in butter 3 minutes.
d. Add mushrooms, ham, rice and seasoning.
e. Cook 12 minutes and add brown sauce.
f. Cool mixture and fill peppers,
g. Cover with buttered crumbs,
and bake 15 minutes in 180°C or 356°F oven.
Note: You may replace ham and mushrooms,
with chopped meat, when desired.
12 large ripe yellow cucumbers
6 red peppers
1 fresh horseradish
500g mustard seeds
a. Cut cucumbers in halves.
b. Removing seeds and pulp and cut,
c. Stand over night in slightly salt water.
d. Next morning rinse in clear water.
e. Drain and wipe as dry as possible.
f. Place the in a jar.
g. Remove seeds from peppers and cut,
in mall narrow pieces.
h. Cut horseradish in small pieces.
i. Sprinkle peppers, horseadish,
and mustard seed between the slices of cucumber.
j. Boil vinegar and pour over them.
k. On the third morning scald vinegar again,
adding extra vinegar, if too little.
l. It is ready to use when cold.
Store in glass jar for future use.
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