Recipes of the Week - August 29th

Colorful Creole Stuffed Peppersfrom: www.ivillage.com
3 large bell peppers
1/4 cup chopped onion
½ tbsp margarine
½ cup chopped plum tomato
½ cup diced okra
1 cups corn
1 cups canned black turtle beans, drained, liquid reserved
freshly ground pepper
cayenne pepper
Preheat the oven to 350°F. Set a large pot of water to boil. Remove the top from the bell peppers and remove the seeds and membranes. Place the peppers in the boiling water and cook for 7 minutes and drain well. Meanwhile lightly sauté the onions in the margarine over medium high heat until soft. Add the remaining ingredients including 3 tablespoons of the bean juice and cook for 5 minutes.

Place the peppers in a lightly greased shallow baking dish. Spoon the tomato mixture into the peppers and bake for 15-20 minutes or until the peppers are tender.

Substitution Tip: You can use your favorite canned beans instead of the black turtle beans if desired.

Roasted Peppers

As many peppers as you want.

Pre-heat oven to 400˚ F . Wash your peppers & dry with paper towel. Place the whole (uncut) peppers on an ungreased cookie sheet & place into the oven. Turn the peppers as they start to blacken. Keep turning them until they are completely blackend & blistered (starting to collapse).

Remove the peppers from the oven & place into a paper bag to cool. Cool them for about 20-30 minutes after which you will skin & deseed them. Tear the peppers into strips. These strips can then be stored in the refrigerator. Best the next day after sitting overnight as the peppers will release juice & almost taste like they were marinated in olive oil.

Bell Pepper Rolls Makes a nice appetizer.

2-3 different color bell peppers
Salt & pepper to taste
¼ cup of bread crumbs
1 clove of garlic
¼ cup of white wine vinegar
2 Tbsp of extra virgin olive oil
2 Tsp of parsley

First wash & pat dry your bell peppers. Bake them for about 30 minutes @ 350˚F. Turn them every 10 minutes. Remove from the oven when the peppers are easily pierced with a fork. Remove the skin & cut each pepper in half & remove the ribs & seeds. Then cut into strips & sprinkle with salt & pepper.

Place the bread crumbs in the vinegar & olive oil until it become pasty. Spread this on the pepper strips & roll them up. Arrange then on a plate & drizzle with olive oil & parsley.