Dale Shipp wrote to Dave Drum <=-

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Green Beans and Red Peppers
Categories: Side dish, Tested, Easy
Yield: 2 Servings

1/2 lb Fresh green beans - whole
1 c Red pepper, julienned

Is that a red bell pepper or something else?

You could choose which ever, bell pepper or some hot red pepper. I
would assume the author meant bell pepper.

Or maybe "Italian frying peppers" aka "Cubanelle".

In this spice blend recipe, red pepper would be cayenne powder.

Or Tasbasco Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mixed Cajun Spices, Borrowed From Chef Paul
Categories: Cajun, Spice, Substitutes, D/g
Yield: 1 servings

1 Information listing

Mix together in following proportions for :
Fish, Beef or Chicken spice mixture

: 6 6 6 salt (may be omitted)
: 1 2 1 red pepper
: 4 4 3 black pepper
: 4 4 3 white pepper
: 4 2 4 onion powder

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Frying Peppers
Categories: Pork, Vegetables, Breads, Cheese, Herbs
Yield: 8 servings

1 lb Italian sausage
2 tb Olive oil; divided
1 c Fine chopped onion
1 ts Minced garlic
1 c Italian-seasoned bread crumbs
1/2 c Monterey Jack cheese
1/2 c Mozzarella cheese
1 lg Egg
1/4 c Cooked rice
1/4 c Grated Romano cheese
2 tb Chopped fresh parsley
Salt & ground black pepper
8 Cubanelle peppers; stemmed,
- seeded

Cook and stir sausage in a skillet over medium heat
until lightly browned, 5 to 8 minutes. Drain excess
grease and transfer to a bowl.

Set oven @ 35ºF/175ºC.

Heat 1 tablespoon olive oil in the skillet; cook and
stir onion and garlic until fragrant, 3 to 5 minutes.
Stir in sausage, bread crumbs, Monterey Jack cheese,
mozzarella cheese, egg, rice, Romano cheese, and
parsley. Season with salt and pepper. Transfer to a
bowl.

Wipe out skillet and heat remaining 1 tablespoon oil
over medium heat. Cook and stir Cubanelle peppers until
lightly browned, 3 to 5 minutes.

Stuff Cubanelle peppers with rice mixture, using a
teaspoon to push it into the tip. Arrange stuffed
peppers in a 10" X 13" baking dish; cover dish with
aluminum foil.

Bake until peppers are tender, about 45 minutes. Remove
foil and bake for 15 minutes more.

COOK'S NOTE: Peppers can be prepared ahead of time to
save prep time. They also freeze nicely for a make-ahead
meal.

Recipe by Megan Morgan

RECIPE FROM: https://www.allrecipes.com

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