Uncle Bills Vegetarian Stuffed Peppers Recipes

UNCLE BILL'S STUFFED SWEET PEPPERS

Steps:

• Carefully cut out the stem portion of the peppers.
• Remove seeds and membranes carefully and discard.
• Place peppers (stand upright) in a large saucepan.
• Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
• Drain well; set aside covered.
• In a medium saucepan, add rice and chicken broth and bring to boil.
• Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
• In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
• Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
• Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F.
• Carefully stuff peppers with mixture.
• Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
• Spoon any remaining mixture over peppers.
• In a small mixing bowl, mix together ketchup and water.
• Pour this sauce equally over the stuffing in each pepper.
• Cover casserole dish with a lid or tightly with aluminum foil.
• Bake in preheated 350 F oven for 20 minutes.
• Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
• Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
• Serve hot.
• You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.

UNCLE BILL'S VEGETARIAN STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• Rinse rice in cold water at least 5 times to remove chaffe.
• In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil. Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
• In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
• Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
• In a mixing bowl, mix together cooked rice and onion mixture.
• Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
• Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
• Cut the tops off on each pepper, remove seeds and membranes.
• Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
• Place the peppers upright with the cut opening facing upwards.
• Fill each pepper with the mixture to within 1/2 inch of the top.
• In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
• Spoon tomatoes equally into each pepper.
• Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
• Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
• Serve hot.
• NOTE: You may also use long grain white rice instead of brown rice.
• For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.

UNCLE BILL'S VEGETABLE SOUP

Steps:

• In a large cooking pot, add water and bring to boil.
• Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a bowl and mash.
• Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
• To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
• Add mashed potato mixture and stir well.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve hot.