Sweetpetitetunameltpeppers Recipes

Steps:

• Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
• Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
• Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

Steps:

• Preheat oven 350 degrees,cut and clean peppers, cut in half lengthwise.
• Mix the remaining ingredients into a bowl.
• Spoon tuna salad onto pepper halves, should make 12 with possibly some left over.
• Take 1 tablespoons of cheese and sprinkle over each tuna pepper.
• Bake in oven for 10 minutes or until cheese has completely melted.
• Serve on devilled egg platter, add olives or mixed greens in center for decoration if you like, not required for this dish.

Steps:

• Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

Steps:

• Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• Boil potatoes in pot of 6 cups water, until fork tender, drain the potatoes, place in mixing bowl.
• Separate bowl mix mayo and french onion dip, salt, and pepper.
• Combine dip mix to potatoes, begin to mash, leaving some chunky consistency.
• Toss onions, cheese, celery and eggs.
• Sample potato salad, you may want to add more salt or mayo, depending on your flavor.
• Begin to spread on the skins of the peppers, line them in any fashion on a serving tray. You should have 20 pepper slices to serve.
• Cool for one hour in the refrigerator. If you plant to take these on a picnic, line them in a plastic rectangular container or place them on a plate with plastic wrap over ice.