Stuffed peppers make a delicious, colorful meal
http://www.freep.com/apps/pbcs.dll/article?AID=/20 [2008-7-11]
Tag : Colored Pepper
There are many types of peppers around, but the most popular is the green bell pepper. It is tasty raw and can be cooked as an accent in some dishes as well as used as a “container” for today’s recipe. To make this recipe even better, bell peppers are now ready in area gardens. Don’t be confused by the colors of bell peppers. A green bell pepper is a pepper that simply isn’t ripe yet. If left to grow, it will change its color to red.
Bell peppers have a combination of tangy taste and a crunchy texture, a glossy exterior that comes in a variety of colors ranging from green, red, yellow, orange, purple, brown and black. Brightly-colored bell peppers, whether they are green, red, yellow or orange, are excellent sources of vitamin C and vitamin A. Green bell peppers are not “hot.” The ingredient that causes the “hot” sensation is Capsaicin, and a green bell pepper does not have this chemical. The hotter the pepper, the higher the level of Capsaicin it has.
You can stuff just about any meat mixture into a bell pepper, but this one is especially good.
Stuffed Peppers
4 to 5 medium bell peppers, tops removed, seeds and membranes removed
1 lb. ground chuck or lean ground beef
2 cups cooked rice
2 cups spaghetti sauce or favorite tomato sauce
1 medium onion, chopped
1 clove garlic, chopped or crushed
1 small can whole kernel corn (10 oz.), drained
1 tablespoon Worcestershire sauce
1/2 tsp. salt
1 can dark red kidney beans (15 oz.), rinsed and drained
1 cup shredded Mozzarella cheese, divided
There are many types of peppers around, but the most popular is the green bell pepper. It is tasty raw and can be cooked as an accent in some dishes as well as used as a “container” for today’s recipe. To make this recipe even better, bell peppers are now ready in area gardens. Don’t be confused by the colors of bell peppers. A green bell pepper is a pepper that simply isn’t ripe yet. If left to grow, it will change its color to red.
Bell peppers have a combination of tangy taste and a crunchy texture, a glossy exterior that comes in a variety of colors ranging from green, red, yellow, orange, purple, brown and black. Brightly-colored bell peppers, whether they are green, red, yellow or orange, are excellent sources of vitamin C and vitamin A. Green bell peppers are not “hot.” The ingredient that causes the “hot” sensation is Capsaicin, and a green bell pepper does not have this chemical. The hotter the pepper, the higher the level of Capsaicin it has.
You can stuff just about any meat mixture into a bell pepper, but this one is especially good.
Stuffed Peppers
4 to 5 medium bell peppers, tops removed, seeds and membranes removed
1 lb. ground chuck or lean ground beef
2 cups cooked rice
2 cups spaghetti sauce or favorite tomato sauce
1 medium onion, chopped
1 clove garlic, chopped or crushed
1 small can whole kernel corn (10 oz.), drained
1 tablespoon Worcestershire sauce
1/2 tsp. salt
1 can dark red kidney beans (15 oz.), rinsed and drained
1 cup shredded Mozzarella cheese, divided
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