Weekly Recipes For Your Inbox!

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Mar 132013
 

Stop Light Potato Saute

I’m not sure about you, but husband and I love the smell of peppers and onions sauteing in the frying pan and it’s something that is cooked quite often in our home and on the grill! I can remember when I was a kid, yes I can remember some things, going to calm bakes with my folks and they always served Italian sausages piled high with peppers and onions. Of course being the fuss-pot that I was, I wouldn’t touch these sandwiches with a ten foot pole, but I did love the smell coming from the booth that served them. Well this recipe, combines the onions and peppers with potatoes and this month is Bell Pepper Month!

stop light

Stop Light Potato Saute
 
Ingredients
  • 3 lbs red potatoes, washed and cut into ½-inch cubes
  • 3 tbsp oil
  • ⅓ cup each of red, yellow and green bell peppers, cubed
  • ⅓ cup green scallions with tops, sliced
  • ½ teas salt
  • ¼ teas white pepper
  • 1 tbsp butter
Instructions
  1. Blanch potatoes in boiling water for 3-5 minutes and drain well.
  2. In a skillet, saute the potatoes in the oil for 10 minutes over medium-high heat.
  3. Add the peppers, scallions and seasoning and saute for another 3-5 minutes, stirring while doing so, until peppers are crisp-tender.
  4. Add the butter and continue to saute until the potatoes are golden brown.

 

Simplicity at it’s best…………..enjoy!

Aug 242012
 

Peppers With Cheesy Stuffing

If you’re not a meat person, this is a great alternative to most stuffed pepper recipes and even if you like hamburger in your peppers, this is a nice change of pace. Kenny and I like to go meatless and just enjoy the flavor of veggies once in awhile, especially a steamed broccoli medley over egg noodles and topped with a creamy cheese sauce……..


Peppers With Cheesy Stuffing
 
Ingredients
  • 4 medium bell peppers, any color
  • 1 cup grated Swiss cheese
  • 2 cups cooked brown rice
  • ¼ cup chopped celery
  • ¼ cup chopped onion
  • ¼ cup chopped pimento
  • ½ cup chili sauce
  • ½ cup torn bread pieces
  • 6 tbsp butter, room temperature, divided
  • Salt and fresh ground pepper to taste
Instructions
  1. Slice top off of peppers, remove seeds and membrane; parboil in lightly salted water for 5 minutes and drain well.
  2. Melt 4 tablespoons of the butter in a skillet and saute the onion and celery until transparent in color and tender.
  3. Remove from heat and mix in the cheese, rice, pimento, chili sauce and season with desired amount of salt and pepper.
  4. Stuff peppers with mixture, top with bread crumbs and dot each with the remaining butter.
  5. Place in a baking dish and add ½-inch of hot water.
  6. Bake in a 350-degree oven for 30-45 minutes.

 

Some nice hot rolls and enjoy!

 

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