Pepper Recipes

Stuffed Beaver Dam Peppers

• l lb hamburger, cooked and drained
• 1 c cooked rice
• 1/4 c shredded cheese
• 1 med tomato, diced
• 6-8 Beaver Dam peppers
• salt, pepper and other seasonings to taste

Mix stuffing ingredients and let sit for 5 minutes. Cut off tops of Beaver Dam peppers and remove seeds. Stuff hamburger mixture into peppers. Place peppers in a greased 9x13" cake pan. Bake at 400 degrees F for 35 minutes.

Substitution: 2.5 c black beans for hamburger.

Note: Easy meal. Beaver Dams rate 2 to 3 out of 5 on the heat scale. Hotter with seeds and hotter towards the tip of the pepper.

T Faux

Stuffed Red Bell Peppers
Ingredients :
2-3 Red Bell Peppers, cleaned and sliced in half(lengthwise)
1/2 cup onion(chopped up)
1-2 cups of sliced mushrooms
Seeds of Change 7 grain Pilaf or other seasoned rice mix like "wild blend"
Shredded Cheddar

Cook the 7 grain Pilaf or other rice mixture. While that is cooking, sauté the onions and mushroom together in some butter until softened & slightly browned, salt and pepper if desired. Add this to the finished pilaf. Fill the red peppers with the pilaf/onion/mushroom mix and load the top with shredded cheese. Bake at 350 until cheese is melted and peppers have slightly softened-- about 20 min.
Serve with a fresh spinach salad(with the cheddar sesame sticks on top)

Garlic Vegetables
This is a summer squash and zucchini recipe with garlic and peppers and other ingredients.
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 cup scallions, sliced
• 4 cloves garlic, finely minced
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 1 medium yellow summer squash sliced into 1/8-inch rounds
• 1 medium zucchini sliced into 1/8-inch rounds
• 1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add paprika and stir thoroughly. Add scallions and garlic; saute for 2 minutes. Add all other ingredients, partially cover and sauté over medium low heat for 15 to 17 minutes, or until vegetables are tender, stirring occasionally. Adapted from "The Garlic Cookbook" by David DiResta

Summer Squash Dish

• 2 lbs squash and/or zucchini, sliced
• 1 green bell pepper, seeds removed, sliced
• 1 large tomato, peeled and cut into wedges
• 1/2 yellow onion, peeled and sliced
• 1 clove of garlic, chopped
• olive oil
• 5 or 5 slices of jack or chedder cheese
• basil, dry or chopped fresh
• salt and pepper

Put onion, squash, bell pepper into large saucepan with 2 tablespoons olive oil. Use high heat to brown the vegetables slightly. Sprinkle with basil as you brown. Remove from heat once slightly browned, add cheese and cover the pan.

In separate pan, cook tomatoes at medium high heat for 5 minutes, stirring occasionally. Add tomatoes to rest of vegetables and stir. Salt and pepper to taste. Serves 4. http://www.elise.com/recipes/archives/000054moms_summer_squash.php

Ratatouille
1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes
1/4 cup olive oil
salt to taste
2 sprigs thyme
1 bay leaf
1 sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
fresh ground pepper to taste

1. Preheat oven to 400 degrees F.
2. Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3. While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase theheat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour.
6 Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.

Cool Cucumber Salsa
• 2 medium cucumbers - peeled, seeded, and chopped
• 2 medium tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1 (12 ounce) package tortilla chips
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

(http://appetizer.allrecipes.com/az/75637.asp)

Refrigerator Pickles – Fast and Easy!

6 c. sliced cucumbers
1 T salt
1 onion, chopped
1 small/medium green pepper
1 c. sugar
1 c. vinegar

Mix salt and cucumbers. Let sit for 15 minutes. Add rest of ingredients. Stir to mix. Let sit overnight in the refrigerator, covered. The pickles will look too dry at first. Don’t fear – they will have plenty of liquid by the next day.

Store, covered, in the refrigerator for up to 2 weeks.

S Zenk

Butternut Squash with Chipotle Sauce

1 butternut squash, cut into 1” chunks
1 large yellow onion, cut into chunks
2 red peppers, cut into chunks
2-3 tablespoons olive oil or canola oil
2-3 chipotle peppers in sauce OR 2 tablespoons chipotle sauce (more if necessary)
1 tablespoon honey
5 tablespoons white vinegar (or white wine vinegar)
¼ cup fresh cilantro, chopped

Preheat oven to 425 degrees. Toss squash, onion, and red peppers with oil in roasting pan and bake for 20 minutes. While vegetables are roasting, chop chipotle peppers into small pieces (if using the peppers). Whisk together chipotle peppers (and/or chipotle sauce), vinegar, and honey. Remove pan from oven and coat vegetable mixture with sauce. Bake for an additional 20 minutes or until squash is cooked, but still firm. Remove from oven and add chopped cilantro.

This dish can be served hot with warm tortillas, cheese, sour cream, and guacamole or it can be served cold as a salad.

ALTERNATE, ADDITIONAL PROTEIN VERSION: Cut 1 pound of firm tofu into 1” chunks. Add tofu to vegetable mixture at the same time the sauce is added and bake for 20 minutes.
C.Bane