Tag Archives: peppers

Paprika Stuffed Peppers

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Okay – I promise, after this recipe…no more peppers, for awhile.

Stuffed pepper recipes can be as varied as pasta recipes, so I allowed some creativity to rule the kitchen last night; paprika, bacon, etc. The result was indeed…yummy.  DH wasn’t too thrilled with the extra heat, but then…his newly pulled molar was a bit cranky, poor thing.

Paprika Stuffed Peppers

-4 green bell peppers
-1 C. cooked brown rice
-1 small can tomatoe paste
-1 can stewed tomatoes, finely chopped
-1/2 large onion
-1+1/2 C water (beef or chicken broth would work well.
-2 slices peppered bacon
-1/2 pound ground turkey
-2 to 4 tbsp paprika
–Generous sprinkle Parmesan/Asiago/Romano graded cheese (Graded cheddar or other cheese will work)
-sprinkles of garlic powder, onion powder, parsley flakes,salt, whole ground black pepper, red pepper flakes

  • -Mince and fry bacon; drain, pat away remaining saturated fat with paper towels.Set aside.
  • -Fry and break up turkey into small pieces. Mix in with bacon. Set aside.
  • -Saute onion and a little green pepper finely chopped from cut-off tops.
  • -When cooked al-dente, add in tomatoes, paste and cooked meats; add seasonings and water (or broth); simmer for about 10 to 15 minutes to blend flavors. Put about 1/3 of this veggie, tomatoe mix aside.
  • -Add in cooked rice to remaining 2/3 veggie mixture; mix well.
  • -Fill peppers to overflowing.
  • -Put into deep dish; cover with remaining tomatoe/veggie sauce mix.
  • -Bake 400 degrees about 30 to 45 minutes.
  • -About 10 minutes before removing from oven, sprinkle Parmesan/Asiago/Romano graded cheese over peppers. For a more southwest flavor, graded cheddar or other cheese would be yummy.

There are many other stuffed pepper recipes out there.  Send us your favorite or maybe a new one you found at a recent pot-luck or barbecue.

I recall reading somewhere that a stuffed pepper recipe called for pre-cooking the peppers before stuffing; if you have knowledge or experience  with this, please let us know.

Enjoy!  Tell us how you fared with this recipe. Leave a comment; send us an e-mail.

Thanks for stopping by.

As always, Nature prevails.

Pasta Plus: peppers rock!

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Peppers 'n Pasta, Photo and recipe by Danielle Simone

Peppers ‘n Pasta

For all you pasta lovers out there, here’s a quick recipe. It uses everyday ingredients you probably already have in stock, and can be made – start to finish, in about a half hour. A quick recipe for a weekday when time is stretched.

Ingredients:

* -2 Italian sausages
* -2 to 3 slices meaty bacon
* -3 peppers; 1 each, green, yellow and red
* -1 large onion (type of your choice)
* -2 to 3 cloves garlic
* -1 lb cooked pasta (bow ties present well)
* -seasonings; salt, crushed red pepper, garlic and onion powder (your     choice of amounts), sprinkling of parsley flakes
* -Parmesan and Asiago graded cheeses
* -approx. 1/4 C. Safflower oil
* -approx. 1/8 C. Olive oil

-Fry the 2 meats till done to your liking. Drain all meat fat and set aside.

-Cut up and stir-fry veggies in Safflower oil til tender (to your liking).  We like them ‘aldente’ like our pasta. I cut the peppers in long strips and then in half and dice the onion fairly coarsely.

-Stir in cooked pasta and minced garlic cloves. Cook together on medium heat for a few minutes to blend flavors.

-Add olive oil and parsley flakes, mix all ingredients thoroughly and remove from  burner.

-Let everything set together, covered, for a few minutes to set the flavors.

-Serve with your favorite Parmesan and Asiago cheeses.

Try this recipe and let us know how you liked it, and if you changed it in any way to cater to your particular family’s tastes. (DH does not like the bacon, says sausage is enough).

As always, Nature prevails.