Subj : Peppers was: Balsamic vin
To   : Dale Shipp
From : Dave Drum
Date : Wed Jun 07 2023 05:14:00

-=> Dale Shipp wrote to Dave Drum <=-

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Green Beans and Red Peppers
 DS>  Categories: Side dish, Tested, Easy
 DS>       Yield: 2 Servings

 DS>     1/2 lb Fresh green beans - whole
 DS>       1 c  Red pepper, julienned

 DD> Is that a red bell pepper or something else?

 DS> You could choose which ever, bell pepper or some hot red pepper.  I
 DS> would assume the author meant bell pepper.

Or maybe "Italian frying peppers" aka "Cubanelle".

 DS> In this spice blend recipe, red pepper would be cayenne powder.

Or Tasbasco  Bv)=

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Mixed Cajun Spices, Borrowed From Chef Paul
 DS>  Categories: Cajun, Spice, Substitutes, D/g
 DS>       Yield: 1 servings

 DS>       1    Information listing

 DS>   Mix together in following proportions for :
 DS>   Fish, Beef or Chicken spice mixture

 DS>   :  6     6          6      salt (may be omitted)
 DS>   :  1     2          1      red pepper
 DS>   :  4     4          3      black pepper
 DS>   :  4     4          3      white pepper
 DS>   :  4     2          4      onion powder

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Frying Peppers
 Categories: Pork, Vegetables, Breads, Cheese, Herbs
      Yield: 8 servings

      1 lb Italian sausage
      2 tb Olive oil; divided
      1 c  Fine chopped onion
      1 ts Minced garlic
      1 c  Italian-seasoned bread crumbs
    1/2 c  Monterey Jack cheese
    1/2 c  Mozzarella cheese
      1 lg Egg
    1/4 c  Cooked rice
    1/4 c  Grated Romano cheese
      2 tb Chopped fresh parsley
           Salt & ground black pepper
      8    Cubanelle peppers; stemmed, 
           - seeded

  Cook and stir sausage in a skillet over medium heat
  until lightly browned, 5 to 8 minutes. Drain excess
  grease and transfer to a bowl.

  Set oven @ 35ºF/175ºC.

  Heat 1 tablespoon olive oil in the skillet; cook and
  stir onion and garlic until fragrant, 3 to 5 minutes.
  Stir in sausage, bread crumbs, Monterey Jack cheese,
  mozzarella cheese, egg, rice, Romano cheese, and
  parsley. Season with salt and pepper. Transfer to a
  bowl.

  Wipe out skillet and heat remaining 1 tablespoon oil
  over medium heat. Cook and stir Cubanelle peppers until
  lightly browned, 3 to 5 minutes.

  Stuff Cubanelle peppers with rice mixture, using a
  teaspoon to push it into the tip. Arrange stuffed
  peppers in a 10" X 13" baking dish; cover dish with
  aluminum foil.

  Bake until peppers are tender, about 45 minutes. Remove
  foil and bake for 15 minutes more.

  COOK'S NOTE: Peppers can be prepared ahead of time to
  save prep time. They also freeze nicely for a make-ahead
  meal. 

  Recipe by Megan Morgan

  RECIPE FROM: https://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

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