Vegetable Recipes.pdf

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Vegetable (loosely) Recipes
Vegetable (loosely) Recipes
Vegetable (loosely) Recipes
Index
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http://www.cs.cmu.edu/~mjw/recipes/vegetables/index.html [12/17/1999 12:09:16 PM]
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Capsicum Recipes
Capsicum Recipes
Index
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http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/index.html [12/17/1999 12:09:19 PM]
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Stuffed Peppers
Stuffed Peppers
From: Dan Griscom (griscom@media.mit.edu)
Date: 7 Jul 93 00:00:59 CDT (Wed)
(from Italian Vegetarian Cooking by Jo Marcangelo)
(Serves 4)
4 medium red or green peppers
2 T olive oil
1 medium onion, chopped
1 clove garlic, peeled and crushed
2 small zucchini, coarsely grated
1 1/2 c slided mushrooms
2 T chopped fresh parsely
2 c fresh wholewheat breadcrumbs
1/2 c grated Parmesan cheese
1 egg, beaten
Salt and pepper
1) Core peppers by removing stem and then scooping out interior,
removing all the white pith and seeds. Parboil for 3 minutes in
boiling water; remove, rinse in cold water and drain.
2) Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, fry
another 3 minutes. Add mushrooms, fry another 1 minute, drain [this is
to keep the filling from being soupy; you may want to try just
sauteing until the liquid is gone]. Add rest of ingredients, with salt
and pepper to taste. Combine thoroughly.
3) Fill peppers with mixture. Stand upright (cutting a small slice off
the bottom if necessary) in an ovenproof disk with 2 or 3 T water in
the bottom.
4) Bake at 350 degrees for 30-45 minutes, or until the peppers are
tender. Serve hot.
Ideas: add basil, top with cayenne pepper.
http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/stuffed-pepper-1.html [12/17/1999 12:09:23 PM]
Stuffed Green Peppers
Stuffed Green Peppers
From: "Beverley Epp" Beverley@lehman.on.ca
Date: Thu, 23 Sep 1993 00:19:57 GMT
About 8 Peppers (Green/Red/or whatever colour)
1 lb hot Italian Sausage cumbled
1 lb ground beef
1 onion chopped
1-2 cups fresh or canned tomatoes
1 cup cooked rice
Italian Seasoning
Seasoned Pepper
Grated Mozzarella
Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes,
seasonings and simmer for a little bit. Add rice. Stuff into peppers that
have been cut lengthwise and cleaned out. Sprinkle with mozarella or
parmesan. Bake in a casserole with some tomatoe sauce underneath peppers at
about 350 until hot. These freeze great. I make a lot at this time of
year when peppers are cheap and freeze them.
http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/stuffed-pepper-2.html [12/17/1999 12:09:27 PM]
Stuffed Green Peppers
Stuffed Green Peppers
From: barrie.lax@synapse.org (Barrie Lax)
Date: Mon, 27 Sep 1993 13:10:00 GMT
Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt and
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the
juice if you're a fanatic. You can also puree a can of tomatoes and add
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey...This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that's up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course. As I am here in Ottawa, you may call if you get
into trouble.
http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/stuffed-pepper-3.html [12/17/1999 12:09:31 PM]

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