GREEN PEPPER RECIPE RECIPES

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GREEN PEPPER CASSEROLE RECIPE: HOW TO MAKE IT



Green Pepper Casserole Recipe: How to Make It image

I always prepare this family favorite when peppers and onions are in season.—Ellen Lloyd, Greenfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 35 minutes

Prep Time 10 minutes

Cook Time 01 hours 25 minutes

Yield 12 servings.

Number Of Ingredients 11

3 pounds ground beef
5 small onions, chopped
3 cans (10-1/2 ounces each) condensed tomato soup, undiluted
1 tablespoon paprika
3 medium green peppers, chopped
1 can (16 ounces) peas, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) pimientos, drained
Salt and pepper to taste
1 package (16 ounces) medium pasta shells
Grated Parmesan cheese

Steps:

  • In a Dutch oven, cook beef and onions over medium heat until no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Add soup and paprika. Cover and simmer 1 hour. , Stir in the green peppers, peas, mushrooms, pimientos, salt and pepper. Cover and simmer until peppers are tender, 15 minutes. , Meanwhile, cook macaroni according to package directions; drain. Place in a large serving bowl; top with meat mixture. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 440 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 471mg sodium, CarbohydrateContent 48g carbohydrate (11g sugars, FiberContent 5g fiber), ProteinContent 28g protein.

GREEN SPAGHETTI RECIPE - ESPAGUETI VERDE WITH POBLANO ...



Green Spaghetti Recipe - Espagueti Verde With Poblano ... image

This green spaghetti recipe is a delightfully spicy dish, with poblano peppers, cilantro, cream cheese, and more. Here's how you can make your own version of Espagueti Verde also known as green pasta!

Provided by Lena Abraham

Categories     nut-free    vegetarian    weeknight meals    dinner    main dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

4

large poblano peppers

1/4 c.

packed cilantro leaves, plus more for garnish

1

small yellow onion, chopped

2

cloves garlic, chopped

2 tbsp.

butter 

1/4 c.

low-sodium vegetable stock or water

1 lb.

spaghetti

4 oz.

cream cheese, cubed 

Kosher salt

Freshly ground black pepper

Steps:

  • Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap. Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers. Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth. In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes.  Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup pasta water then drain.  Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper. Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco.

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