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August 11, 2014
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Rocky Mountain Recipes 8-11-14


Healthier Stuffed Peppers
Sharon Raasch • Imperial, Neb.
1/2 c. Brown rice
1 c. Water
1 lb. Lean ground beef
2 Garlic cloves, minced
1 Onion, chopped
2 Green bell peppers
2 Red bell peppers
2 Yellow bell peppers
2 (8 oz) can Tomato sauce
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1 t. Italian seasoning
1/4 c. Parmesan Cheese, grated, optional
Preheat oven to 350 degrees. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 45-50 minutes. Cook and stir beef, garlic and onion in a skillet over medium heat until meat is evenly browned and onion is softened. Remove and discard the tops, seeds and membranes of the green, red and yellow bell peppers. Arrange peppers in a baking dish with hollowed sides facing upward. Slice the bottoms off the peppers if necessary so they stand upright. Mix browned beef, cooked rice one can of tomato sauce, Worcestershire sauce, salt and pepper in a bowl. Spoon an equal amount into each hollowed pepper. Mix remaining tomato sauce and Italian seasoning in a bowl and pour over the stuffed peppers. Bake for about 1 hour, basting with sauce every 15 minutes, until peppers are tender. Sprinkle the peppers with grated Parmesan cheese after baking.

Skillet Hominy
Cathleen Kuhlmann • Longmont, Colo.
4 slices Bacon
1 medium Onion, chopped
1 Green pepper, chopped
1 (14.5 oz) can Hominy, drained
4 large Eggs
Pepper to taste
1/2 to 1 c. Cheddar cheese, shredded
In a 10-inch skillet over low heat, fry bacon until crisp. Drain on paper towels and crumble. Pour off all drippings except 1 tablespoonful. Add onion, green pepper and hominy. Cook gently, stirring often, until onion is yellowed. Beat eggs slightly, add pepper. Pour over hominy mixture and sprinkle with bacon. Cover and cook gently until eggs are almost set. Sprinkle with cheese, cover and let stand off heat until eggs are set and cheese melts.

Cowboy Cheesy Corn Bake
Tamra Palmer • Elizabeth, Colo.
2 Tbsp. Unsalted butter
4 t. All-purpose flour
1/8 t. Garlic powder
3/4 c. Milk
1 (3 oz) pkg. Cream cheese (cut into 1-inch cubes)
10 oz. Sharp cheddar cheese, shredded
3 (10 oz) pkg. Frozen corn, thawed
3 oz. Smoked ham, cubed
Preheat oven to 350. In a 4 quart saucepan, melt the butter over medium heat. Whisk in flour and garlic powder. Add milk, cream cheese and cheddar cheese. Cook over medium low, stirring constantly to prevent scorching, until thick and bubbly. Stir in ham and corn. Remove from heat and transfer to a buttered 2 quart casserole dish. Bake for 45 minutes or until bubbling hot.

Baked Stuffed Tomatoes
Marcey Dyer • Pierce, Colo.
6 firm Tomatoes, room temperature, washed
2 Tbsp. Oil
2 Tbsp. Fresh parsley, chopped
1 Tbsp. Scallions, chopped
1 Garlic clove, chopped
1 c. Dry bean crumbs
6 Tbsp. Swiss cheese, grated
Preheat oven to 350 degrees.
Slice off to of tomatoes.
Using a spoon, hollow out tomatoes, keeping an inch of meat on bottom and sides; discard pulp. Turn tomatoes upside down on paper towels to drain. In a saucepan heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist. Place tomatoes in well oiled casserole dish. Fill each with stuffing. Top each with 1 tablespoon cheese. Brush tomatoes with oil. Bake for 45 minutes, basting with oil drippings occasionally.

Crispy Broccoli Brown Rice
Nancy Wenlock • Byers, Colo.
8 oz Brown rice
2-3 c. Shredded cheeses including Parmesan
1/2 large bag Frozen broccoli
Chicken stock or chicken bullion cubes
Butter
1-2 c. French fried onions
Cook rice in stock till nearly done. In the meantime, microwave the broccoli, covered, in a small amount of water so it steams. Add cheese to rice and stir in, adding butter to thicken it. If more liquid is needed, add some of the broccoli cooking water and stir in. Top with French fried onions and serve or place in a buttered dish, top with French fried onions and put under broiler or in oven for a few minutes. Serve hot. Can be reheated by adding more broccoli cooking water and stirring.

Lemony Cucumber Salad
Marlene Maurer • Lakewood, Colo.
1 c. Radishes, thinly sliced
1/2 c. Orange bell pepper, finely chopped
1/4 c. Fresh parsley, chopped
2 English cucumbers, thinly sliced
1 t. Lemon rind, finely grated
2 Tbsp. Fresh lemon juice
1 Tbsp. Extra-virgin olive oil
1-1/2 t. Salt
1/4 t. pepper
Combine first four ingredients in a large bowl. Combine lemon rind and remaining ingredients in a small bowl, stirring with whisk. Pour over cucumber mixture and toss well to coat. Serve at room temperature or chilled.




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The Fence Post Updated Aug 11, 2014 03:49PM Published Nov 24, 2014 02:19PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.