|The Bells Are Ringing|
|by Mission San Juan Capistrano|
Mission San Juan Capistrano celebrates a time when the pace was slower, food was savored, and mealtime was part of a grand tradition.
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.
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.
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.
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.
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.
Combine first 4 ingredients. Chill. For dressing, mix all ingredients well. Chill until ready to serve.
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.
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 ...
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.
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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