2004-07-08 / Arts & Entertainment

DBR Media - 2004

DBR Media - 2004

Bell peppers can be served any num-ber of ways, including raw, lightly cook-ed alone, or as part of a stir-fry. They are used in North American, Italian, Mexican, Latin American and Chinese cuisines.

The best peppers are plump, have a vibrant color and have long, fresh-look-ing green stems. Peppers should look crisp and be firm when they are purchased. Flimsy stems, bruises or soft spots and cracks are signs of an old pepper.

Today, we have two recipes which feature peppers: Chicken-Stuffed Bell Peppers and Stir-Fried Pepper Salad. Both are delicious and are sure to de-light every member of the family.

Chicken-Stuffed Bell Peppers

4 green, red or orange bell

peppers with flat bottoms

2 tablespoons Crisco Oil

1 medium onion, peeled and

sliced

2 teaspoons jarred minced gar- lic (or 1 large garlic clove,

peeled and minced)

1 1/2 cups diced cooked chicken

2/3 cup spaghetti sauce

1/2 cup shredded Cheddar,

Monterey Jack or Swiss cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground

black pepper

Heat oven to 375F. Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in 13x9x2-inch bak-ing pan. Heat oil in medium skillet on medium-high heat. Add onion and garlic. Sauté 3 minutes, or until onions are translucent. Scrape mixture into medium mixing bowl. Combine onion mixture with chicken, spaghetti sauce, cheese, salt and pepper. Divide mixture into hollowed-out peppers. Bake peppers at 375F. for 40 to 50 minutes, or until peppers are tender when pierced with tip of paring knife. Serve immediately.

Note: The peppers can be prepared for baking up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Let stand at room temperature for 1 hour before baking.

Stir-Fried Pepper Salad

3 tablespoons Crisco oil

3 bell peppers (green, red, yel low, orange or a combina tion), seeds and ribs removed,and cut into thin

strips

2 teaspoons jarred minced

garlic (or 1 large garlic

clove, peeled and minced)

2 tablespoons chopped fresh

parsley

2 tablespoons white wine

vinegar

1 tablespoon granulated sugar

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground

black pepper

Heat oil in large skillet on medium heat. Add peppers and garlic. Sauté 6 minutes, or until peppers are cooked. Add parsley, vinegar, sugar, and Ital-ian seasoning to pan. Stir well. Remove pan from heat. Sprinkle with salt and pepper. Allow to cool to room temperature or chill before serving.

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