Sweet Bell Peppers Stuffed W Masa Harina Caramelized Onions Recipes

CARAMELIZED ONIONS AND BELL PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
• Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
• Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.

STUFFED SWEET BELL PEPPERS

Steps:

• Cut the tops off peppers, clean out the seeds and any heavy membranes, and set into 2 (lightly oiled)deep baking dishes.
• Saute 2 of the onions with the (diced) tops of the peppers in olive oil.
• Set aside to allow to cool.
• Saute remaining onion (until translucent) and garlic in olive oil in saucepan (add the garlic in last 3 minutes, so it does not burn).
• Add the tomato sauce (reserve about 1/4 cup), diced tomato (if no fresh tomato is available, a small can of diced tomato works fine), and sugar.
• Let sauce simmer gently while stuffing peppers.
• Slightly beat egg in a medium bowl.
• Add ground beef, the reserved tomato sauce, rice, sauted peppers/onion mixture, and spices.
• Mix lightly and fill peppers.
• Add sauce to baking dish.
• Bake (covered) at 350 degrees for 45 minutes, putting cheese on top during last 15 minutes of baking time.
• Serve with a green vegetable or salad.

STUFFED SWEET BELL PEPPERS

Steps:

• Coat a 13x9x2 inch baking dish with nonstick cooking spray.
• In a large bowl, combine turkey, bread crumbs, egg,diced onion, sage, thyme, salt, and black pepper. Mix together (it's easiest with your hands!).
• Fill each pepper half with an equal amount of turkey mixture. Place in a prepared baking dish.
• In a large bowl combine marinara, tomatoes, garlic, and italian seasoning. Pour over peppers.
• Heat oven to 375 degrees and bake for 55 to 60 minutes or until sauce is bubbling, and peppers are tender.
• Sprinkle with parmesan cheese before serving.

SWEET BELL PEPPERS, STUFFED W. MASA HARINA, CARAMELIZED ONIONS

Steps:

• Prehat the oven to 350*F.
• to prepare the filling, heat the oil in a large saute pan until very hot.
• Add the onions and cook, without stirring for 6 to 8 minutes.
• Toss and continue to cook until wellc aramelized and golden brown,about 20 minutes total cookign time.
• Add the garlic and cook for about 1 minute, then add the sherry and cook until the mixture is almost dry, about 4 minutes.
• Remove from the heat and let cool.
• When cool, fold in the cheese and set aside.
• In a medium bowl, combine the masa harina and stock and whisk until smooth,add hot water if the mixture is too thick.
• In the bowl of a mixer, combine the butter, cumin, salt, baking powder, red pepper flakes and 2 tsp of the paprika.
• Whip on high speed until fluffy.
• Lower the speed and add the reconstituted masa, a tablespoon or so at a time, and beat until well blended.
• Next add the cooled onion mixture and mix well.
• Distribute the filling among the peppers.
• Place the stuffed peppers in a 9 by 13 inch baking dish.
• Bake for about 30 minutes, until the fillingis hot.
• To serve, place each pepper on a plate, garnish with cilantro sprigs, dust the edge of the plates with the remaining 1 tsp smoked paprika.
• Serve hot.

SHAWARMA STUFFED PEPPERS

Steps:

• In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it's all cooked through and no longer pink, reduce the heat to low.
• If you're using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it's okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired.
• Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes.
• Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water
• water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy!
• Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.

STUFFED SWEET PEPPERS

Steps:

• For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
• For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
• Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.

EMERIL'S STUFFED BELL PEPPERS OR SWEET BANANA PEPPERS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, brown sausage about 3 min., add onions, chopped peppers and celery; season with salt and pepper.
• Saute for 4-5 minutes , add rice, mix well, season with salt & pepper & cook 3 minutes.
• Remove from heat, stir in green onions & parsley.
• Season the insides of bell peppers with salt , spoon meat mixture into bell peppers.
• In a mixing bowl combine bread crumbs,parmesan & Recipe #5031 or seasoned salt and sprindkle over each pepper.
• Cook peppers in a shallow pan with just enough water to cover the bottom of pan and bake 30 minutes.

CARAMELIZED SWEET ONIONS

Steps:

• Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.

SWEET & SOUR STUFFED BELL PEPPERS

Steps:

• Clean peppers and boil for 5 minutes.
• Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
• Fill Peppers and put 1 tablespoon sauce on top of each.
• Bake uncovered 40 minutes at 350°F.
• Then put 1 tablespoon sauce on top and bake for 5 minutes more.
• Served with mashed potatoes or rice.
• Put the extra sauce on the table.

STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS

Steps:

• Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
• Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
• Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
• Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
• Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.

CARAMELIZED RED BELL PEPPERS AND ONIONS

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

SAMMY'S STUFFED BELL PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
• Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.

STUFFED SWEET PEPPERS

Steps:

• Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.