Best Bobs Sweet Pepper Skillet Recipes

SWEET PEPPER SKILLET

Sweet Pepper Skillet image

If you're looking for tasty sweet pepper recipes to go with spaghetti or meat loaf, this is it. The easy pepper medley is a snap to saute on the stovetop. -Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
4 medium sweet red, yellow and/or green peppers, thinly sliced
1 medium onion, cut into thin wedges
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, heat oil over medium-high heat; saute peppers and onion until crisp-tender, 4-6 minutes. Add garlic, salt and pepper; cook and stir 1 minute.

Nutrition Facts : Calories 57 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

BOB'S STUFFED BANANA PEPPERS

Bob's Stuffed Banana Peppers image

This is an awesome recipe that I found on the internet and then again when cleaning out my recipe files a year later. Sure glad I found it!

Provided by Spankie

Categories Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

8 banana peppers
2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 garlic cloves, minced
1 teaspoon dried basil or 1 1/2 tablespoons fresh basil, chopped
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
1/2 cup parmesan cheese, grated
1 lb bulk hot Italian sausage
1 lb bulk Italian sausage (mild or sweet)
1 1/2 cups breadcrumbs

Steps:

Cut tops off the peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350°F.
Meanwhile, in a large mixing bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Please in a 3 quart casserole dish and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
You can also place the stuffed peppers upright in a crockpot or slow cooker, cover with tomato sauce and cover; cook on high or low heat depending on the time available, until tomato mixture is boiling and meat is cooked through.