55 stuffed peppers taste Recipes

portabella mushrooms (stems removed ), olive oil, salt, italian sausages (casings removed ), green onions (very finely chopped ) or 3 minced yellow onions, chopped fresh parsley, dried basil or 2 tsp fresh basil, chopped, cayenne pepper or 1 dash tabasco sauce or 1 dash louisiana hot sauce, minced fresh garlic , to taste or 1/2 tsp garlic powder, garlic-flavored croutons (ground fine , measure 2 cups after grinding), milk, grated parmesan cheese, eggs, lightly beaten, black pepper, grated mozzarella cheese (use any amount desired)

white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet), apple, peeled cored and finely diced (i use gala or fuji), carrot , cooked till tender but not mushy, diced into small cubes, frozen peas, lightly blanched and cooled, frozen corn kernels , defrosted, mayonnaise, to taste (best foods or hellman s, that s what they have in brazil), sliced pimento-stuffed green olives, salt and pepper, to taste (sometimes, i use lawry s )

penne pasta (cooked to only firm-tender, drained and set aside), uncooked ground chicken (can use ground beef also), onion, chopped, fresh minced garlic (optional or to taste, but good to use !), water (more if needed, can use low-sodium chicken broth in place of if desired, or use half of each), taco seasoning mix (or use my own kittencal s ), whole kernel corn (use the corn mixed with sweet peppers if possible), sliced pitted olives (use the large green pimento-stuffed, also you can use black ), grated cheddar cheese (or to taste), salsa (or to taste), green chili peppers, drained, salt and pepper (optional), green bell pepper, chopped (optional)

ground beef, canned chopped tomatoes, herb stuffing mix (homemade works too), onion, chopped, carrot (finely diced or shredded ), garlic cloves, crushed, chopped fresh basil, egg, beaten, worcestershire sauce, salt and black pepper, to your taste, bacon (high-quality black pepper crusted is my favorite)

rotelle pasta , cooked al dente, lump crabmeat , picked over for shells and cartilage, chopped yellow onion, chopped celery, roughly chopped pimento stuffed olive (about 8 large), chopped green onions, chopped parsley, olive oil, red wine vinegar, minced garlic, cajun seasoning, to taste (i use tony chachere s), salt, fresh ground black pepper, horseradish (or to taste)

chopped cooked chicken, hot chorizo sausage, cut into chunks, mild salsa, water (optional), garlic powder, dried chipotle powder (more or less to personal taste), salt and pepper, corn kernels, drained (600g), pimento stuffed green olive, halved, sour cream (8 ozs), flour tortillas , cut into strips (8-inch), grated cheese , to taste, sour cream, to serve, chopped jalapeno pepper, to serve, cilantro or parsley, chopped, to serve

flank steaks, mushroom, caps left whole,stems removed and minced, egg, beaten, breadcrumbs, onion, minced, garlic, pureed or minced,divided in half, firm plum tomato, pulp chopped ,and juices reserved, fresh red chili pepper, minced (or 1 tsp chile paste or equivalent, to taste), grating hard cheese (provolone, pecorino, parmesan, etc.), fresh herb, minced (can be 1, or any combination of parsley, sage, or oregano, to taste - or use 2 tsp dried, crumbled), hazelnuts, ground (or fine chopped , or coarse chopped pine nuts), anchovy, mashed (optional), currants (or chopped dark raisins, optional), salt and black pepper (to taste), olive oil (about 1 cup total; for sauteing and marinade), red wine (approx 1/2 cup for stuffing , 1 cup for marinade), whole sage leaf (to be placed on skewers; between speidinis) (optional)

cheese tortellini, olive oil, salt (for noodles), butter, flour, minced garlic cloves (more or less depending on your taste preference), white wine, fat-free half-and-half, chicken broth, shredded parmesan cheese (taste preference), salt, black pepper, oregano

beef tongues, salad oil, onions, peeled and chopped, garlic clove, peeled and minced, raisins or 1 cup sultana, tomatoes, green jalapenos (adjust for your own taste) or 1/3 cup green chili pepper, seeded and chopped (adjust for your own taste), stuffed olives, sliced, salt

cream cheese (softened ), pizza sauce, ground beef (browned ), pork sausage (browned ), pepperoni, chopped onion (more or less to suit individual taste), chopped green pepper (more or less to suit individual taste.), sliced mushrooms, sliced olive (black or stuffed green , or combination of the two.), shredded mozzarella cheese

rotisserie-cooked chicken, mayonnaise, mango chutney (laurel s chopped or 1 bottle , major gray s chopped), stalk celery, chopped fine for crunchiness, curry powder (or less to your taste ), sambal oelek (or more to your taste ), pita pockets, cut in half for stuffing, salt and pepper

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

lean ground beef, chicken stove top stuffing mix , soak in warm water until just moist, eggs, onion, chopped, kraft barbecue sauce , 1/2 bottle mixed in meatloaf. remainder to be poured over meatloaf, molasses, worcestershire sauce , may add more to your families taste, garlic , to taste, salt & pepper, to taste, fresh parsley