Peppers Add Color To Fall Meals

Published 3:17 pm Tuesday, November 6, 2012

The pepper harvest is underway as frost threatens to visit local gardens soon. It's time to stuff, bake, freeze or pickle!

Today's recipes include everything from traditional stuffed peppers to relish and salsa: Peppers Stuffed with Rice and Cheese, Pepper and Beef Oven Stew, Hamburger Pepper Steaks, Chicken with Red Pepper Salsa, Roasted Peppers with Mozzarella.

Email newsletter signup


4 lg. sweet red peppers, 1 c. uncooked rice, 1 onion, minced, 2 T. butter or margarine, 3/4 c. water, 1/2 lb. American cheese, salt/pepper, 2 T. parsley, chopped

Select large peppers. Cut into halves and remove seeds. Put into boiling water and cook five minutes. Strain, reserving liquid. Cook rice in boiling salted water until tender; drain. Cook onion in butter. Add water and cheese; stir until melted and blended. Stir in rice; season with salt and pepper to taste. Add parsley. Fill pepper halves. Put on rack in skillet or kettle with 1-1/2 cups reserved pepper liquid; cover and simmer for about 15 minutes. Serves four.


2 lb. beef stew meat, 1/4 c. flour, 2 tsp. salt, 1 garlic clove, minced, 3 T. shortening, 1-1/2 c. water, 5 med. green peppers, 2 c. onion, sliced, 1/2 tsp. pepper, 2 c. tomatoes, diced, 1/4 c. parsley, chopped

Trim meat and discard excess fat. Cut meat into one-inch cubes. Blend flour with salt and mix with the meat. Brown with garlic in hot shortening. Turn into two-quart casserole. Add water. Cover and cook in preheated slow oven (325 degrees) for 1-1/4 hours. Wash green peppers, cut out stems and remove seed and membranes. Cut peppers into pieces. Add to beef along with onions, tomatoes, parsley and pepper. Cover; return to oven and cook 20 minutes longer or until vegetables are tender. Serve hot. Serves six.


2 lb. ground beef, 2 T. butter or margarine, 1/4 c. soy sauce, 2 T. sherry, 1 T. cornstarch, 2 tsp. sugar, 1/2 c. water, 4 green peppers, sliced

Shape meat into six oval steaks. Brown lightly. Mix remaining ingredients except peppers and pour over meat. Add green peppers. Cover; cook over medium heat for 8 to 10 minutes or until meat is of desired doneness and peppers are still crisp. Serves six.


3 sweet red peppers, 1 red onion, diced, 1 garlic clove, halved, 1/2 c. tomato juice, 1/2 c. vegetable broth, 2 T. fresh lime juice, 3/4 c. canned corn, drained, 2 T. cilantro, chopped, 2 T. olive oil, 1/8 tsp. pepper, 4 boneless skinless, 1/2 tsp. chili powder, chicken breasts, halved, 1/4 tsp. pepper

Dice peppers. Combine peppers, onion, garlic, juice and broth in saucepan. Simmer, covered, eight minutes. Transfer to bowl. Transfer 3/4 cup of pepper mixture including garlic pieces to food processor. Whirl to puree. Return to bowl. Cool; refrigerate two hours. When cool, stir in 1 T. lime juice, corn, cilantro, 1 T. olive oil and pepper. Combine chicken, remaining oil, lime juice, chili powder and salt in bowl. Cover and refrigerate 30 minutes. Prepare grill with medium hot coals or heat broiler. Grill or broil chicken three minutes per side or until chicken is no longer pink in center. To serve, spoon an equal amount of salsa on each of four plates. Place chicken on top and serve at once. Serves four.


2 sweet red peppers, 2 sweet yellow peppers, 2 sweet green peppers, 3 T. olive oil, 1 lg. clove garlic, chopped, 1/4 tsp. salt, 1/8 tsp. pepper, 10 fresh basil leaves sliced thin, 1 lb. fresh mozzarella sliced

Roast and peel peppers. Cut peppers into sections. Combine oil, garlic, salt, pepper and basil in small bowl. Slice mozzarella. Arrange on platter, alternating with pepper slices. Drizzle oil over top. For best flavor let dish stand overnight. Serves eight.