|Annie Bell's Vegetable Book|
|by Annie Bell|
The most ordinary of vegetables are brought to life in this text. The recipes included are full of colour and flavour, and above all, they are acc...
101 - 110 of 229 for bells peppers
Roast and peel peppers. Saute onion. Add wine and stock. Reduce heat. Add peeled peppers. Blend until smooth. Add salt and pepper to taste.
Combine all ingredients except cream and salt in medium saucepan and bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Transfer to ...
Remove seeds and fibers from peppers. Boil 5 ... Remove cover, put 1 teaspoon catsup on top of each pepper and bake 10 minutes longer, uncovered. Serve hot.
Heat oven to ... end off each pepper and remove all ... to boiling. Add peppers; cook 5 ... bake 45 minutes. Uncover and bake additional 15 minutes longer.
Cook peppers and onions in ... processor (or blender), add soy sauce, puree until smooth. Serve warm or at room temperature. Excellent over chicken or fish.
Slice off stems, ... pulp and pre-cook peppers in salt water ... rice is tender. Stir in cheese and stuff peppers. Bake at 350 degrees for 20 to 25 minutes.
Cook white rice ... mix with salt, pepper, garlic, Worcestershire ... out the green peppers. Stuff with ... 1 hour or until well baked on top. Serves 6.
Combine first 4 ingredients. Chill. For dressing, mix all ingredients well. Chill until ready to serve.
Parboil peppers for 5 minutes. ... pepper and red pepper. Add meat and crawfish tails to this. Blend well. Stuff into peppers. Bake 45 minutes at 305 degrees.
Cut peppers in halves lengthwise, ... dish. Top each stuffed pepper with 2 teaspoons tomato sauce. Bake at 350 degrees for 30-35 minutes. Makes 6-8 servings.
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