|by Mary S. Milliken|
In this paperback reprint of their acclaimed cookbook, the chefs/proprietors of Los Angeles's City Restaurant and the Border Grill once again offe...
Results 1 - 10 of 1,210 for stuffed peppers
Mix rice, egg, ... pureed, onion, salt, pepper and cayenne. Wash the peppers. Using a ... away and save the rest for the next day (even better reheated!)
In a skillet, ... oil, garlic, red pepper flakes and basil ... Remove tops from peppers, leaving peppers ... sparsely with olive oil and before serving.
This is a tasty way to serve peppers. These are ... storage. Makes 4 servings. ipe (and others!) in Cooks.com's new food discussion forum at Talkfood.com: .
Cook rice in ... and seeds from peppers; split lengthwise ... has melted. Season well with salt and pepper to taste, and serve with the peppers. Serves 8.
Remove peel from ... remaining ingredients (except peppers). Slice peppers ... lightly with a little paprika. Bake for 1 hour in a preheated 375°F oven.
In a large ... Remove tops from peppers from; remove stems ... with tomato and cheese ten minutes before baking is done. Serve with sour cream, if desired.
Italian Frying Peppers are light green ... or sea salt. Anchovy-stuffed peppers are even ... anchovy-stuffed peppers, but are a bit sweet for the unstuffed version.
Grease bottom of ... together. Slice green peppers so that you ... along bottom of pan. Cook at 350°F for about 1 hour. Serve with rice or mashed potatoes. .
Preheat oven to 350°F. Place peppers, cut side ... Cover lightly with foil. Bake 20 minutes. Remove foil. Bake until cheese is melted, about 10 minutes.
Slice tops off the 6 peppers core and discard ... red pepper. Arrange stuffed peppers in broth. ... until smooth. Serve with stuffed peppers. Serving Size: 6
top of page