Dinner Straight From the Garden Series
Bell Pepper Delight
Ingredients
4 or 5 Medium Bell Peppers |
1 Tbs Oregano Ground Finely in Hand Removing Any Hard Twigs |
Tomato Mixture
Put Onions in Pot with Olive Oil & Saute Until Tender, Add Tomatoes, Bay Leaf, Rosemary, 1/2 of the Green Onions, 3/4 of the Oregano, Black Pepper and any other herbs you enjoy now. Simmer mixture on low stirring occasionally until it had reduced by 1/2 & become nice & thick.
Remove Rosemary & Bay Leaf Sprig
Add Chopped Meat & Stir
Cheese & Egg Mixture
Take 2 Eggs Add 2/3 of the Cheese & 1/2 the Green Onions 1/4 of the Oregano and Whip Untill Well Combined
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1. Wash enough Bell Peppers to be able to stand upright in your 2 Quart Sauce Pan. 2. Cut tops off & remove stem, all seeds and any white areas. 3. Place in pan and fill in layers. Start with the Cheese Egg Mixture 1/3 of the way up, then add a layer of Meat & Tomatoes another 1/3 of the way up, then top with another layer of the Cheese Egg Mixture & replace the Bell Pepper Tops and put 1 Cherry Tomato in each hole |
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4. Poke a hole in the top of each tomato with a toothpick and fill in the middle with any tomato sauce that is left. |
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5. Put in Oven for 25 Minutes at 400 degrees covered with foil. |
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6. Uncover and Cook for 10 more minutes or so to burn some of the extra moisture off. 7. Top with the rest of the cheese and a nice chili if you have it! Cook for another 10 to 15 minutes untill it's nice & bubbly. 8. Serve over Rice or Noodles. |