Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Time 1h55m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of water to a boil. Cook the peppers in boiling water until softened, 4 to 5 minutes. Remove peppers from boiling water and rinse with cold water; set peppers aside to drain. Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed. Preheat oven to 350 degrees F (175 degrees C). Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture. Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan. Combine tomato sauce and white vinegar in a bowl. Pour tomato mixture over stuffed peppers. Top with 2 tablespoons grated Parmesan cheese. Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Time 15m Yield about 2 1/4 cups Number Of Ingredients 7 Steps:
Blend tomatoes thoroughly in food processor or electric blender. Heat oil in sauce pan and add garlic and peppers. Cook, stirring occasionally, about 3 minutes. Do not brown. Add tomatoes, oregano, salt and pepper. Simmer, uncovered, about seven minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Wash the peppers well and then drain them. Place olive oil in a frying pan and heat the oil. Put some salt on the green peppers. Place the green peppers in the olive oil. Make sure you turn the green peppers over until they are brown on both sides. Remove the green peppers from the frying pan. Peel the tomato skin off of the tomatoes. Grate the two tomatoes. Take the two onions and chop into small pieces place in the olive oil until brown. Add the grated tomatoes to the onions. Take the two garlic cloves chop into small pieces, and then add to the frying pan. Add some parsley. Place on low and add salt and pepper. Now pour the sauce over the green peppers.
Time 3h8m Yield 6 servings Number Of Ingredients 37 Steps:
Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm. Preheat oven to 350 degrees F. Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper. Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley. Coarsely grind the chicken and transfer to a large bowl. Reserve. In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool. Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning. Reserve as stuffing for Green Peppers with Tomato Sauce. Yield: about 4 cups Recipe courtesy Wolfgang Puck, “Adventures in the Kitchen” Random House, 1991 In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens. Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. Yield: Makes 2 1/2 cups Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. Yield: Makes about 2 quarts Recipe courtesy Wolfgang Puck, “Pizza, Pasta & More!” Random House, 2000
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, saute the peppers, celery, onion and garlic in oil until tender. Stir in the tomato sauce, basil, salt and pepper. Simmer, uncovered, for 8-10 minutes or until vegetables are tender and mixture is thickened. Sprinkle with croutons.
Time 35m Yield 4 servings Number Of Ingredients 8 Steps:
In a large skillet soften the onion and the garlic in the olive oil. Add the peppers and cook for five minutes. Meanwhile, drop the tomatoes into boiling water, drain them and remove their skins. Chop, seed and add them to the pepper and onions. Add salt, pepper, marjoram and Cayenne and simmer gently for 25 minutes, or until the sauce is fairly thick. Serve on the side with fish steaks.
More about “green peppers with tomato sauce recipes”
Time 1h35m Yield 12 crepes, 6 serving(s) Number Of Ingredients 20 Steps:
Making the Crêpe Filling: Add the oil to a pan, over a medium heat, and when it is hot, reduce the heat to medium-low and cook the bell pepper, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. In a bowl stir together the bell pepper mixture, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool. Making the Crêpe Batter: In a blender or food processor, blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. This makes enough batter for about 12 crêpes. Making the Herbed Crêpes: Heat a crepe pan or non-stick skillet measuring 6" to 7" across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make the rest of the crêpes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked with a sheet of greaseproof paper between each crêpe, wrapped in plastic wrap, and chilled. Assembling the Crêpes: Spread about 2 tablespoons of the filling on each crêpe and roll up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F oven for 20 minutes and serve them with the sauce. Making the Tomato Sauce: Roughly chop the canned tomatoes in the can with the edge of a spoon, then add them with the juice to a pan, stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1 1/4 cups. Notes: If you want this to be a vegetarian dish, use vegetable broth. For variation, or if you prefer, use spinach in place of the green pepper. If you like your food spicy, add half a fresh jalapeno pepper to the tomato sauce.
