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Discussion Starter #1 (Edited)

Here's a couple of my favorite recipes using peppers.


2Lane's “Stuffed Bell Peppers”

4 medium Bell Peppers

1/2 c. chopped onion

1/2 c. instant rice

1/2 teaspoon each oregano & basil

1/2 teaspoon of garlic powder (or to taste; more if desired)

1/4 teaspoon pepper

2/3 pound ground beef

1/3 pound sausage

1 - 15 oz. diced tomatoes

1 tablespoon worchestershire sauce

1 cup shredded cheddar cheese

1/4 cup parmesan cheese

Cut off tops of peppers; clean out seeds. Boil in salted water to cover for 5 minutes. Remove peppers, and let drain upside down on paper towels. Salt inside of peppers, arrange in baking pan. In large skillet, brown and crumble ground meat, add onions and cook for 5 minutes, or until onions are tender.

Stir in tomatoes, rice, worchestershire sauce, spices, pepper and water, if needed. cook covered for 15 minutes or until rice is done. Taste; add some salt if needed. Spoon mixture into peppers. Place any left over mixture around peppers in dish. Sprinkle with parmesan cheese and 1/2 cup of cheddar. Bake at 375 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheddar cheese; let stand for 5 minutes.

Best served with toasted garlic bread.





Breakfest Burritos” (ala Sharn Jean)

Ingredients (approximate)

4 eggs, blended (either ahead of time or after being added to frying pan)

6 to 8 small or medium flour tortillas

1/4 # pork sausage, crumbled

1/4 chopped onion

2 roasted and peeled Hatch peppers, chopped (Note)

4 slices American Cheese

Salt, pepper

Some of that New Jersey Picante sauce

Salt and pepper to taste

In a medium size frying pan, fry the sausage nearly done, and drain the grease. Add the onion, stir on medium heat for a minute or two, or until onions begin to clarify. Add the peppers, stir, and add the eggs. Continue to stir until the eggs are done; and remove from heat.

Spoon the ingredients into the tortillas, and top with cheese and/or Picante sauce as desired.

Enjoy.

Leftover ingredients can be made into burritos and the burritos frozen for another time. They are excellent reheated; about 2 or 3 minutes in the microwave will do it.

Note: Hatch peppers, if available fresh, may be roasted and peeled ahead of time. I like to put them on the charcoal grill on a medium heat, until the skin begins to bubble up, turn, for a few seconds, remove and freeze. The skins may be removed before or after freezing, as desired. If not available, canned and diced chili peppers may be used, or any other pepper that you prefer.
 

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The caf where I work has breakfast burritos on Thursdays. They don't sound as good as "Sharn Jean's" though. I have to try that recipe.
 

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Discussion Starter #3
Green Chili Stew

This is one of my all time favorites. Simple and easy to make; it was my brother's recipe from his days at the Fire Department (he was the designated cook). I make it a couple of times during the Winter and it always hits the spot.


2Lane's “Green Chile Stew (Pork)”


One small (2 lb) pork roast, cut into 1/2 inch cubes
One can of tomatoes
(stewed tomatoes contain sugar, you may prefer a can of regular diced tomatoes).
One medium yellow onion, chopped
Potatoes, 2 or 3 medium, cubed
Green chile, (to taste, depending on how hot they are).
One clove of garlic, chopped.
Salt and pepper to taste


Put potatoes on to boil with enough water to cover; and begin browning pork in skillet with salt,
pepper, garlic and salt.
When meat is done to a golden brown, put all ingredients into the same pot with the potatoes; simmer
until the potatoes are done.
 
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