|The Low-Carb Comfort Food Cookbook|
|by Ursula Solom|
The revolutionary cookbook that satisfies all your comfort food cravings-from the New York Times bestselling authors of Protein Power When you thi...
Results 1 - 10 of 90 for stuffed red peppers
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Hollow out peppers, cut off ... combined, stuff into peppers. Sprinkle sharp cheese on top. Place in a preheated 350°F oven and bake for about 40 minutes.
Preheat oven to ... boil, wash bell peppers. Slice off ... oven in about 20-25 minutes and then another 10 in the oven so this is almost a 30 minute meal.
Cut top from peppers and remove seeds, ... medium simmer for 45 minute. Red peppers are sweet and kids who don't like green peppers will usually eat these.
Broil the red peppers about 5 inches ... dish. Place the stuffed peppers on top. ... few minutes. Serves 2. Single serving = 1 cup grain, 1 cup vegetable.
Scoop out tomatoes ... and scoop our red peppers. Mix remaining ... Fill tomatoes or peppers. Chill and serve on raw spinach leaves or lettuce. Serves 6.
Cook beets until ... 5 minutes. For stuffed peppers - fill cavity ... cabbage. Put in jars and pour boiling juice over them. Seal and cold pack 5 minutes.
Reconstitute TVP according ... off of each pepper. Remove seeds and rinse. Cook peppers in boiling water ... Cook 15 minutes more or until cheese melts.
Peel and pit ... and salt and pepper. Cover and ... Slice top off peppers and clean peppers. ... egg. Top with stem end of pepper or alongside. Serves 4.
Note: For crisp peppers omit precooking peppers ... Stand upright in 10 x 6 x 1 -1/2 baking dish. Bake uncovered at 350°F for 20 to 25 minutes. Serves 6.
Cut peppers in half lengthwise, ... medium high (70% power) for 10 to 12 minutes, or until thoroughly heated, rotating dish after 5 minutes. Yield 6 servings.
Result Page: 1
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