PRINCESS DIANA'S STUFFED BELL PEPPERS
This is my favorite recipe for stuffed peppers! Delish! This takes a little more effort then other stuffed pepper recipes, but it is well worth it, IMO. Eating Royally: Recipes and Remembrances from a Palace Kitchen
Provided by JTsMom
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- TO PREPARE THE PEPPERS:.
- Pre heat oven to 350°F.
- Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet and drizzle with the oil.
- Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.
- TO MAKE THE FILLING:.
- Pour the oil from the peppers into a frying pan and add the onions, mushrooms, zucchini and oregano. Season the vegetables with salt and pepper to taste, and saute over high heat until they start to soften.
- Add the tomatoes, rice, water and bouillon cube to the vegetables in the frying pan, and simmer for about 5 minutes. Adjust the seasoning. Fold in the bacon, basil and mozzarella cheese.
- TO STUFF THE PEPPERS:.
- Divide the filling among the peppers. Sprinkle the Parmesan on top of the peppers.
- Bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.
Nutrition Facts : Calories 797.2, Fat 48.9, SaturatedFat 14.6, Cholesterol 126.3, Sodium 499.7, Carbohydrate 51.8, Fiber 4.5, Sugar 6.8, Protein 37.4
CHICKEN DIANE STYLE
Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
- In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).
Nutrition Facts : Calories 234.7 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 38.1 g, SaturatedFat 0.6 g, Sodium 425.4 mg, Sugar 2.4 g
MOHAMBRA - CAPSICUM SPREAD
Make and share this Mohambra - Capsicum Spread recipe from Food.com.
Provided by Coasty
Categories Peppers
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut capsicums in half lengthwise, discarding seeds and membranes. Place skin sides up, on a foil-lined baking sheet; flatten with hand.
- Grill for 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place capsicums in a food processor; process until smooth.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, walnuts, cumin, red pepper and garlic, sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place mixture in a food processor, and process until smooth. Serve with pitas.
MOHAMBRA
This is wonderful Lebanese sweet pepper spread presented globally. Served at room temperature with pita wedges.
Provided by Sageca
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in a food processor; process until smooth.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic); sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.
DIANE'S MOHAMBRA
Steps:
- Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 3" from heat 12 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Place bell peppers in a food processor, process till smooth. Place a nonstick skillet coated with cooking spray over medium-hi heat until hot. Add onion and next 4 ingredients (onion through garlic) sauté 8 minutes. Stir in bell pepper puree, salt and honey, cook 5 minutes. Cool. Place onion mixture in food processor and process til smooth. Serve with pitas.
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