MR YELLOW PEPPER RECIPES

Name: Summer Stuffed Peppers
Cook time: 55 min
Ingredients: 1 (29-ounce) can tomato sauce; 1 cup water; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pound ground beef; 1 cup uncooked instant rice; 1 small onion, chopped; 6 bell peppers, washed, tops removed, and seeded

SUMMER STUFFED PEPPERS | MRFOOD.COM

Summer Stuffed Peppers | MrFood.com image

One of summer's most popular vegetables is the star in our recipe for Summer Stuffed Peppers. We stuff these fresh and colorful beauties with a saucy meat mixture to make 'em the perfect, flavor-packed, summer dish! Once you learn how to make stuffed peppers this yummy, you're sure to have a brand new, go-to summer dish. Serve this healthy summer dish as an appetizer or make a bunch for an quick entree.

Categories Beef

Cook Time 55 minutes

Number Of Ingredients 9

Ingredients

1 (29-ounce) can tomato sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 cup uncooked instant rice
1 small onion, chopped
6 bell peppers, washed, tops removed, and seeded

Steps:

In a medium bowl, combine tomato sauce, water, garlic powder, salt, and pepper; mix well. Remove 1 cup of mixture to a large bowl and add to it ground beef, rice, and onion; mix well.
Stuff each bell pepper with an equal amount of the meat mixture. Place 2 cups tomato sauce mixture in soup pot and place peppers upright in sauce. Spoon remaining sauce over peppers.
Cover and cook over low heat 55 to 60 minutes, or until no pink remains in the beef and rice is tender.

BEST PICKLED PEPPERS RECIPE - HOW TO MAKE PICKLED PEPPERS

Best Pickled Peppers Recipe - How To Make Pickled Peppers image

This pickled pepper recipe is awesome because it is versatile! You can use any type of pepper, from sweet bells to spicy, fruity habaneros.

Provided by Justin Sullivan

Categories snack

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2-3 cups

Number Of Ingredients 7

Ingredients

3/4 c. distilled white vinegar
1 1/2 tbsp. kosher salt
1 1/2 tbsp. sugar
3 garlic cloves, crushed and peeled
2 tsp. mustard seeds
2 tsp. fennel seeds
2 c. sliced peppers, such as jalapeño, banana or fresnos (approx. 6oz)

Steps:

In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat and let steep and cool completely. Place the peppers in a jar or other airtight container and pour the brine over top. Seal the jar and give the peppers a good shake to distribute the liquid and aromatics. Refrigerate at least 4 hours and up to a week.

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