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Stuffed Bell Peppers

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Delicious stuffed peppers will grace your table and delight palates.

6 bell peppers

6 green onions,sliced
3 Tbsp olive oil
3 eggs
1/4 tsp salt
2 Tbsp milk
1 1/2 C cottage cheese
2 pkgs Golden George Washington Seasoning
3 slices dry bread crumbs

Optional home made sauce:

1/4 C chopped onion
1/4 C green pepper
1 clove of garlic, crushed
2 C tomato puree
1/4 tsp salt
1/4 tsp basil

Saute onions and green peppers in olive oil, then add rest of ingredients. Simmer until well blended.

Cut peppers in half, cleaning out seeds and boiling for 3-5 minutes in water. Drain and set aside. Slice green onions, including tops and saute in oil oil. Beat eggs, salt, and milk together and add to frying pan and scramble. Put in medium bowl and add cottage cheese, 1/4 tsp salt, 2 packets George Washington Seasoning and bread crumbs, mixing thoroughly. Stuff mixture into each pepper cavity. On the bottom of a casserole dish place a light layer of spaghetti sauce, then place stuffed peppers on this. Cover the tops of the peppers with more sauce. Bake at 350° for about 20 minutes.

Servings:12

Submitted by Carol Claus

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Stuffed Bell Peppers

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Pistachio Pudding Cake

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This rich and nutty bundt cake will be impressive whenever served.

1/3 C chopped pecans
1/3 C granulated sugar
2 Tbsp ground cinnamon
1 pkg white cake mix
1 3.4-oz pkg instant pistachio pudding
4 eggs (or 1 C egg substitute)
1 C sour cream
3/4 C orange juice
2 Tbsp canola oil
1 tsp vanilla extract

Spray a bundt pan with non-stick spry.

In a small bowl, combine pecans, sugar, and cinnamon. Sprinkle 1/3 of pecan mixture into bundt pan bottom and sides.

With electric mixer, combine cake mix and remaining ingredients. Beat until thickened.

Alternate layers of batter with remaining nut mixture into bundt pan. Swirl with a fork. Bake at 350° F for 35 to 45 minutes or until a toothpick inserted into cake comes out clean.

Servings: 15

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Pistachio Pudding Cake

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Four-Bean Salad

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A twist on the old classic, “Three Bean Salad”. If you love the beans you will enjoy this salad with even more bean varieties…

1- 14 1/2-oz can cut green beans
1- 14 1/2-oz can cut yellow beans
1- 14 1/2-oz can red kidney beans
1- 14 1/2-oz can garbanzo beans
1/2 C canola oil
1/2 C white vinegar (or lemon juice)
3/4 C granulated sugar
1 tsp salt
1/2 C chopped green pepper
1 medium white onion, sliced

Using strainer, drain all beans.

In a medium bowl, mix oil, vinegar, sugar, and salt. Set aside.

In a large bowl, combine beans, green pepper, and onion. Pour dressing over beans. Stir gently. Store in refrigerator.

Servings: 15

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Four-Bean Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Garbanzo Loaf

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Here’s a very versatile recipe that can be made into a spread or entree. Adding to it’s versatility are optional ingredients that can be added in while making it a spread.

1 lg onion, chopped

1 green pepper, chopped
2 C cooked garbanzos (may use can but drain)
1/2 C peanut butter
1 C cooked Spanish style tomatoes
2 Tbsp flour
1 tsp sage
1 tsp garlic powder
1/2 to 1 tsp seasoned salt
1 C seasoned bread crumbs

Saute onion and green pepper in small amount of water until soft. Place onions and green pepper in a food processor with the rest of the ingredients blending until smooth. Place mixture into a well sprayed 9 by 13 inch pan. Bake at 350° for a minimum of 1 hour to a maximum of 1 and 1/2 hours. If using for a spread be careful not to over dry mixture in the oven. If using as an entree bake for 1 hour.

After cooling, break up loaf and mash with regular or soy mayo, chopped celery, olives, pickles, etc., to make spread. Loaf can also be frozen for use later.

Submitted by Sharon Robberson

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Garbanzo Loaf

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Harvest Muffins

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Packed with flavor, the bits of nuts and fruit make this muffin memorable and tasty.

1 C granulated sugar*
2 C unbleached white flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 teaspoon salt
1/2 C chopped pecans
1/2 C grated coconut (optional)
1/2 C raisins
2 C grated carrots
1 med apple, grated
3 eggs*
1 C canola oil*
1 1/2 tsp vanilla extract

In a large bowl, combine dry ingredients. Set aside.

In a medium bowl, combine raisins, carrots, apples, eggs, oil, and vanilla.

Pour liquid mixture all at once into dry ingredients. Mix gently just until moistened. Fill greased muffin cups 2/3 full. Bake at 350° F for 15 to 18 minutes or until golden. Turn onto cookie racks to cool.

*Lite Version Substitution
2/3 C granulated sugar
3/4 C egg substitute
1/2 C Prune Whip

Servings: 20 muffins

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Harvest Muffins

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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