Pepper Rainbow Soup Pepper Hash Roasted Red Bell Peppers Bell Peppers Stuffed With Mushrooms Frozen
Bell Peppers
Pepper Rainbow Soup
18 cup Chicken broth 3 med Onion, chopped 6 cup Rice, cooked 12-16 Bell peppers, in -assorted colors
1 1/2 tsp Savory 5 tsp Chives 6 Egg yolks 6 Tbsp Lemon juice Salt and pepper, -to taste
Bring the broth to a boil. Cook the rice. Chop the onion and saute the pieces until they are golden
brown. Add to the broth. Add the savory and chives to the broth. Clean the seeds and cores from the
peppers and chop the cleaned peppers into pieces. Set chopped peppers aside. Add the rice to the
broth and cook for 5 minutes. Add the chopped peppers to the boiling broth and simmer for 1 minute.
Meanwhile, beat the egg yolks in a 6-cup bowl. Thicken the soup with the egg yolks by adding the hot
soup to the beaten yolks a little bit at a time, stirring constantly, until a cup or two of soup has
been added to the yolks. Dump this mixture back into the simmering broth. Add the lemon juice.
Season to taste with salt and pepper. Serve.
Pepper Hash
6 red bell peppers 6 green bell peppers 4 serrano peppers (medium) 2 jalapeno peppers, (i use
pickled) 1 head cabbage (medium 2 red and 4 white onions
1/2 stalk celery water to cover
4 cups cider vinegar 3 cups sugar 1 1/4 tsp mustard seed 1 Tbsp black pepper
2/8 cup salt 1 Tbsp white peppercorns
Seed all the peppers With a processor, chop to the chunk of your choice all of the vegetables and
Place in a roasting or other large pan. Mix well Sprinkle with the salt Boil enough water to cover
the chopped vegetables. Pour boiling water over the mix. Let stand 15 minutes. Drain well, and Press
into pint jars that have been sterilized In a large saucepan, over low heat, combine the vinegar,
sugar and spices. Stir at a simmer for a few minutes Ladle the mixture into each pint jar, just to
cover. Try to leave 1/2 inch Clear from the top. Apply new lids and turn upside down for an hour.
(any Jars that don't seal this way have to be sealed in your favorite other way)
Roasted Red Bell Peppers
4 red bell peppers (you may also use yellow or orange bell peppers) 2 cloves garlic, finely chopped
3/4 cup extra virgin olive oil Salt and pepper, to taste
Put peppers on foil lined pizza pan in oven at broil setting. Turn peppers until charred and
blistered all over. Remove and save any juice that runs out. Let cool enough to handle. Peel peppers
and remove seeds. saving juice. Slice in to strips and arrange in glass or enameled baking dish with
juice. Sprinkle with the garlic, salt, and pepper and drizzle olive oil over peppers. Bake in a 400
degree oven for 15 minutes until bubbling. May be served hot or at room temperature with crusty sour
dough bread or used in salads.
Bell Peppers Stuffed With Mushrooms
3 lg. green peppers 1 1/2 cup tomatoes 1 cup fresh mushrooms 1 1/2 cup cooked lentils, seasoned with
herbs and drained 1 cup cooked brown rice
4/2 cup diced celery and onion Dash of garlic powder Dash of Mrs. Dash
Cut green peppers in half lengthwise. Parboil about 4 minutes. Saute 1/2 cup diced celery and 1/3
cup diced onion in Teflon skillet (use Pam spray) until soft. Mix onion and celery with rest of
ingredients. Season with a bit of black pepper. Stuff mix in green peppers. Bake 30 to 35 minutes in
350 degree oven or until green pepper is tender. Serve hot. Serves 6.
Frozen Bell Peppers
Bell peppers Plastic freezer bags
Cut bell peppers in half. Remove the seeds. Drop halves in boiling water for 1 minute. Remove from
water and place in freezer. When frozen drop in plastic bag and keep in freezer.
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