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
1/8 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
1/4 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
1/2 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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