Foods, Health and Disease

HWA POTATO AND HERB STUFFED PEPPERS

These stuffed bell peppers look beautiful and taste even better. If you’re a mashed potato fan, you will likely enjoy this fun presentation of a family favorite.

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Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.

Potato & Herb Stuffed Peppers

Ingredients:
2 pounds potatoes, peeled and diced
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons finely chopped parsley; more for garnish
2 tablespoons finely chopped chives; more for garnish
1 tablespoon lemon juice
3 yellow, red, and/or orange bell peppers

Directions:
Preheat oven to 400°F/200°C.

Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes in the basket, cover, and steam for 5 to 10 minutes, until tender. Remove and cool.

Place the potatoes in a large bowl or pot. Add the onion powder, garlic powder, paprika, chopped parsley, chopped chives, and lemon juice. Mash until smooth using a potato masher. You may need to add a few tablespoons of water if the potatoes are very dry.

Slice the bell peppers in half and remove the seeds and core. Place them in a baking dish. Divide the potato mash between the halves. Cook in the oven for 20 to 25 minutes, until browned on top. Remove and serve. Garnish with chopped parsley and chives.

Potato & Herb Stuffed Peppers

Tips:
It’s important to choose bell peppers that aren’t green. If they are green, it means they are unripe and can cause some discomfort. Red, orange, yellow, and purple peppers are ripe and the best choices.

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REVIEWED BY DR R Ryan

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Foods, Uncategorized

Pumpkin Peppers

pepperspumpkins

Stuffed Peppers
 
4 bell peppers your choice of color
2 cups Mexican rice (Rice-a-Roni works great)
1 shredded chicken breast from the above recipe
1 cup shredded cheddar cheese
1 can black beans rinsed and drained
 
Bring a large pot of water to boil. While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. If desired, use a small paring knife to cut out a jack-o-lantern face. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender. Remove from water and set aside to cool. Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl. Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired. Replace pepper top back on top. Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness. Alternately, once peppers are stuffed, wrap in plastic wrap and refrigerate, when ready to cook, preheat oven to 350, remove plastic wrap and bake for 1 hour.
Foods

Italian Jumbot Recipe

jumbot

 Italian Jumbot Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces hot sausage link
  • bacon as desired
  • 2 tablespoons water
  • 1 (4-ounce) stick margarine
  • 6 cups peeled, chopped,

    boiled potatoes

  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped green

    peppers

  • 1 1/2 cups chopped tomatoes
  • 1 cup jalapeno peppers
  • 9 eggs, beaten
  • 10 ounces shredded Cheddar

Directions

Serving suggestion: serve with Italian toast.

Heat the oil in a skillet and brown the sausage over medium heat. Add about

2 tablespoons of water to the skillet, cover with a lid, and cook for about 20

minutes, turning once during the process. Roughly chop the sausage links.

Preheat a large skillet or flat grill over medium-high heat and melt

margarine. Add the cooked potatoes and saute until golden brown. Add onions,

green peppers, tomatoes, browned sausage, and jalapeno peppers. Saute together

for 5 minutes. Mix in beaten eggs until the eggs are cooked.

Divide jumbot in half in the skillet or grill, and add 8 ounces of the

cheddar cheese to 1 half of jumbot. Take the other half of jumbot and lay it on

top of cheese. Sprinkle remaining cheese on top.

Variations to jumbot: add 1 1/2 cups of chopped ham from bone, instead of

hot sausage and omit jalapeno peppers. Add 8 slices of American cheese in place

of Cheddar.

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