Pepper Crusted Bone In Rib Eye With Tomato Cilantro Relish And Bbq Red Onions And Texas Toast Recipes

GREEK-STYLE STUFFED PEPPERS

Greek-Style Stuffed Peppers image

Provided by Ellie Krieger

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound lean ground beef
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
1/3 cup crumbled feta cheese

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

PEPPERED RIBEYE ROAST

Peppered Ribeye Roast image

Roast recipes are a fuss-free entree to serve when entertaining. After marinating the meat overnight, simply pop in the oven and bake for a couple of hours. It turns out terrific every time.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 24-30 servings.

Number Of Ingredients 8

Ingredients

1/3 to 1/2 cup coarsely ground pepper
1 teaspoon ground cardamom
2 beef ribeye roasts (5 to 6 pounds each)
2 cups soy sauce
1-1/2 cups cider vinegar
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons paprika

Steps:

Combine the pepper and cardamom; rub over roasts. In a large bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour half into each of two large resealable plastic bags; place each roast in one of the bags. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Place each roast in a roasting pan. Bake, uncovered, at 350° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

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