CHOPPED PEPPERS RECIPES

Name: Unstuffed Peppers
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pound lean ground beef (93% lean); 1/2 cup yellow onion; 2 cups chopped green bell pepper; 1 teaspoon minced garlic; 1 teaspoon salt; 2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano; 2 tablespoons Hunt's® Tomato Paste; 1-1/2 cups instant white rice, uncooked; 3/4 cup water; 1/2 cup shredded Cheddar cheese

UNSTUFFED PEPPERS | READY SET EAT

Unstuffed Peppers | Ready Set Eat image

The flavor of a stuffed pepper recipe created in a skillet dish

Provided by ReadySetEat

Total Time 30 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 pound lean ground beef (93% lean)
1/2 cup yellow onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon salt
2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
2 tablespoons Hunt's® Tomato Paste
1-1/2 cups instant white rice, uncooked
3/4 cup water
1/2 cup shredded Cheddar cheese

Steps:

Heat large skillet over medium-high heat. Add beef, onion, bell pepper, garlic and salt; cook 7 minutes or until beef is no longer pink and vegetableas are tender, stirring occasionally.
Add tomato sauce, tomato paste, rice and water; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until rice is tender.
Remove from heat; stir. Sprinkle with cheese; let stand 2 minutes or until cheese melts.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 280

PEPPER RELISH RECIPE - FOOD.COM

Pepper Relish Recipe - Food.com image

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We’ve also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I’ve caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I’ve made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It’s just slightly hot.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

Ingredients

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
Reduce heat and add vegetables, simmering 10 minutes.
Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 157.1, CarbohydrateContent 7.5, FiberContent 0.5, SugarContent 7, ProteinContent 0.2

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