1 - 10 of 72 for stuffed hot peppers
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Split lengthwise, remove ... onion. Stuff each pepper with part of ... minutes or until cheese melts or eat raw. Top each with a pimento strip if desired.
Wash and remove seeds from peppers. Stuff peppers ... minutes. Remove from oil after baking. Serve warm, cool, or freeze if you like. Thaw and reheat if frozen.
Allow approximately 10 to 12 peppers per quart jar ... completely. Seal jars and allow to cool. This quantity of brine fills approximately 8 jars of peppers.
Use plastic gloves ... and pulp from peppers to prevent burning ... sterile jars. Bring vinegar, water, sugar, and salt to a boil. Pour mixture over peppers.
Remove tops and seeds from hot peppers. Stuff with ... drain off water and top with spaghetti sauce. During the last 15 minutes, top with Mozzarella cheese.
Wash peppers and remove seeds. ... vinegar and water to a boil. Add peppers and bring to scalding again. Pack in hot jars. Cover with vinegar mixture and seal.
Melt butter, add ... mix well. Split peppers down one side. ... strips of grated Monterey Jack cheese on top of each pepper and cook until cheese is bubbly.
Melt butter, add mushrooms. Remove from heat. Add all ingredients and mix. Stuff peppers. Bake on a greased cookie sheet 1/2 hour in 350 degree oven.
Cook sausage and drain. Clean peppers and slice in ... sticking. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake an additional 15 minutes.
Mix ground beef, ... egg, salt, and pepper to your own ... put mixture into peppers and put in ... done. Cover with foil until the last 10 or 15 minutes.
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