Produce
6 medium green peppers (serves 6 people)
1 onion
1 pound asparagus
Garlic
Parsley
Lemons or Lemon juice
Meat
1 pound ground beef or turkey
8 boneless, skinless chicken breasts (can use 4 thighs for one recipe)
Pantry
pasta - angel hair or whichever you prefer
2 cups stewed tomatoes
Chili powder
Worcestershire Sauce
Rice
Chicken broth
White wine
Flour
Olive Oil
Onion Powder
Paprika
Ritz Crackers
Dairy
1 pkg shredded American or Cheddar cheese
Butter
1 1/2 cups lite sour cream or plain yogurt
Stuffed Green Peppers
6 medium green peppers
1 pound ground beef or turkey
1/3 C onion
1 clove garlic minced
2 C stewed tomatoes
3/4 C cooked rice
2 Tablespoons Worcestershire sauce
2 teaspoons chili powder
1/2 teaspoon pepper
1c shredded sharp American cheese, plus more for garnish
Heat oven to 350 degrees. Bring a large pot of salted water to boil. Cut tops off green peppers, remove seeds and membrane; add to pot and boil for 3-5 minutes, depending on how crisp you like them. Set upside down to drain.
In the meantime, in a large skillet brown meat with onion; add garlic, tomatoes, rice, Worcestershire, chili powder, salt, pepper and cheese. Mix well.
Divide meat mixture evenly among peppers. Stand upright in a 10in by 6 in baking dish to keep them upright. Bake uncovered 25 minutes or until hot. Sprinkle with extra cheese if desired.
Serves six.
Chicken with Asparagus in a white wine sauce
I also add buffalo sauce to mine. It tastes just like the Chicken Salsacaldo from Amore Mio. I serve it with pasta. If you don’t have or like asparagus I have also used broccoli, green beans or zucchini.
Heavenly chicken
I serve this with a vegetable of your choice on the side
