Bell Pepper Recipes

Stuffed Bell Peppers

1 lb. ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 bell peppers
2 (8oz.) cans tomato sauce
1 Tablespoon worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pepper and salt to taste
1 teaspoon italian seasoning

Preheat oven to 350 degrees.
Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover and cook for 20 minutes. In a skillet over medium heat cook the beef until evenly browned. Remove and discard the tops, seeds, and inside membranes of the bell peppers. Arrange the peppers in a baking dish with the hollowed insides facing upward. )Slice the bottoms of the peppers if necessary so that they will stand upright). In a bowl mix the browned beef, cooked rice, 1 can of tomato sauce, worcestershire sauce, garlic powder, onion powder, pepper and salt. Spoon an equal amount of the meat mixture into each hollowed bell pepper. Mix the remaining can of tomato sauce and italian seasoning in a bowl and pour over the stuffed peppers.
Bake for 1 hour, basting with sauce every 15 minutes, until the peppers are tender.

Summer Cous Cous
By: M. Malinowski

4oz. Israeli cous cous
8oz. chicken stock or water
1 red bell pepper
1 small yellow squash
1 small zucchini

Dice red pepper, zucchini, and squash. Heat saute pan and add the red pepper. Saute until slightly soft then add squash and zucchini. Saute about 5 min. Remove vegetables from heat and put aside. In the same pan add cous cous and stock. Cover and cook about 10 minutes or until liquid is reduced. Add vegetables and toss; season to taste and serve.

Summer Penne Pasta
By: C. Nelson- Nelson/Clover

1 (16oz.) package penne pasta
1 green bell pepper, sliced
1 red or yellow bell pepper, sliced
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
mushrooms, chopped
1 clove garlic, minced
2 medium tomato, chopped
ground black pepper and salt to taste

In a large pot cook pasta in boiling salt water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, cut the peppers into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the peppers until soft. Do not allow peppers to brown. To the skillet add the sliced zucchini, and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat. Dish pasta portions onto plate and top with vegetable mixture. Sprinkle with black pepper and salt to taste.