Though none came from anyone named Peter Piper, we sure received a peck of recipes for this month’s featured ingredient — peppers. Most centered around green bell and sweet peppers, like Barbara Tipton’s “Wild Rice and Pepper Salad,” a wonderful and light summertime meal, pictured at right. But others did venture to the hot side, like Rosie J. Rapp’s jalapeño pepper poppers below.
Add flavor and flair to your summer fare
Wild Rice and Pepper Salad
1 pkg. (6 oz.) long grain and wild rice
1⁄4 cup mayonnaise-style salad dressing
2 T. olive oil
1⁄2 t. black pepper
1⁄4 t. grated lemon peel
1 cup chopped red pepper
1 cup chopped yellow pepper
1⁄4 cup chopped green onion (1⁄2-inch slices)
Prepare rice as directed on package, omitting margarine. Cool. Combine salad dressing (start with 1⁄4 cup), oil, black pepper and lemon peel; mix well. Add remaining ingredients. Mix well. If too dry, add a little more salad dressing. Serve at room temperature or chilled.
Barbara Tipton
Speedway, Ind.
Stuffed Green Pepper Soup
2 lbs. ground beef
2 cans tomato soup (undiluted)
1 can (28 oz.) diced tomatoes, undrained
2 cups cooked rice
2 cups chopped green peppers
2 beef bouillon cubes
1⁄4 cup brown sugar, packed
2 t. salt
1 t. pepper
Brown and crumble meat in large pot and drain grease. Add rest of ingredients. Cover and cook 35 minutes. Serves 10.
Mrs. Rita Hartman
Lawrenceburg, Ind.
Pepper Pot Stew
11⁄2-2 lbs. chuck roast
1 green pepper, chopped
1 sweet red pepper, chopped
1 med. onion, chopped
1 rib celery, chopped
Salt to taste
Pepper to taste
1⁄2 t. basil
1⁄2 t. parsley
1⁄2 t. garlic powder
6-8 oz. dry egg noodles*
Boil roast in water until very tender. Remove roast from broth. Save broth. Shred beef, discarding fat and bone. Let broth cool completely. Skim solidified fat from top of broth, discard. Return shredded beef to broth and add rest of ingredients except noodles. Place over low heat and simmer 45 minutes. Add noodles. (More water or beef broth may need to be added.) Turn heat to medium and cook until noodles are tender (15-20 minutes). Serves 8.
*Homemade noodles are excellent in this stew.
Shirley Bickel
Columbus, Ind.
Jalapeño Poppers
1 pkg. (8 oz.) cream cheese, softened
1⁄2 lb. mild sausage, browned, crumbled and well drained
1⁄4 cup finely chopped green onions
1⁄2 t. garlic powder
1 lb. fresh jalapeño peppers, halved lengthwise and seeded
1 cup shredded sharp Cheddar cheese
Combine cream cheese, sausage, green onions and garlic powder in a mixing bowl. When well blended, spoon into pepper halves. Bake at 325 F for 30 minutes. Remove from oven and top with Cheddar cheese. Return to oven until cheese is melted, about 3 minutes. Note: May substitute diced ham or bacon bits for sausage. Also may substitute shredded Monterey Jack, Colby Jack or Pepper Jack cheese for the Cheddar cheese.
Rosie J. Rapp
Wabash, Ind.