Stuffed Pepper Recipes

This dish has a gourmet feel to it. The colors and flavors make for a feast for the eyes and stomach. It could be prepared as a starter, but it is more filling than it appears so works as a main dish served with a side of salad too. You could use capsicums/peppers of any color, but the yellow and red ones seem to have the most flavor. The smell emanating from the oven while these peppers bake is simply wonderful!


3 tablespoons extra-virgin olive oil (keep 2 tablespoons separate)

1 medium onion

250g white button mushrooms (cremini mushrooms will be fine)

2 cloves garlic

2 large chicken breasts

2 tablespoons chopped, fresh basil

½ teaspoon black pepper

½ teaspoon salt

6 capsicums/peppers – colors of your choice – red and yellow are more flavorful than green peppers

100g feta

2 tablespoons white balsamic vinegar


1. Heat a tablespoon of extra-virgin olive oil in a pan. Keep the stove on medium heat.

2. While the oil is heating up, chop the onion into small pieces.

3. Add the chopped onion to the hot oil, and while it is cooking, wash and slice the mushrooms into thin slices.

4. When the onion appears cooked, add the sliced mushrooms to the pan.

5. Keep stirring every now and then to ensure that all the mushrooms cook evenly.

6. While the mushrooms are cooking, wash and dice the chicken breasts.

7. Peel and crush the two cloves of garlic. Add to the pan. Take special care to not add the garlic earlier than this stage since garlic tastes bitter if cooked for too long.

8. Turn the oven on – preheat to 180°C.

9. When the mushrooms are cooked (they will appear brown and shrunken), add the chicken breasts, chopped basil, black pepper and salt, and stir occasionally until thoroughly cooked. Take the pan off the stove.

10. Crumble the feta and add to the above mixture.

11. Remove the stem of each pepper, cutting around the top of the pepper.

12. Scoop some of the chicken/mushroom mixture into each pepper, until they are all fully stuffed.

13. Place the stuffed peppers onto any baking tray/dish suitable for the oven.

14. Dribble the remaining 2 tablespoons of extra-virgin olive oil and the 2 tablespoons of the white balsamic vinegar onto the open tops of the peppers.

15. Put the peppers into the oven when it is at temperature.

16. Bake the peppers at 180°C for 15-20 minutes, until the peppers look brown at the tops.

Serves 3-6.

Serve this meal with a crisp, green salad for a filling dinner, or as an appetizer at a dinner party. Enjoy!

Recipes Hamburgers

Here goes:

1 lb, ground turkey/chicken
1-2 lbs, ground beef (70/30)
1 cup dried, minced, onions
1/2 teaspoon, Paprika
1 teaspoon, garlic salt, salt, pepper
3 eggs for 2 lbs of meat, or 4 eggs, for three lbs

Sliced Red Onions
Pepper Jack Cheese
Sliced Tomatoes

Mix the all ingredients, either with your hands or a Kitchen Aid, until they form a consistent mass. Once mixed form into five inch diameter patties and cook as desired. If you are using a grill feel free to add your favorite BBQ sauce. Just before the patties are cooked add the sliced Pepper Jack Cheese and Sliced Red Onions. (If desired you can also toast your buns by lightly buttering them and placing them on a warm skillet.) Once the cheese has melted place on bun with condiments to your liking, add the sliced tomatoes and lettuce. Another great addition can be thick sliced bacon.

Recipes Crockpot Sausage

Crock-pot Sausage: An Italian staple

Sausage can be cooked in many wondrous ways. Some like the crunchy, slightly burnt boardwalk style that was made famous on the Jersey Shore. Some like it sliced into pennies and thrown into their lasagna. My favorite way is in the crock-pot. It comes out tender, moist, and flavorful.
The ingredients are simple, and the recipe is perfect for amateur cooks, or just harried mothers on the go.
You need:
2 Large onions
1 green bell pepper
1 red bell pepper
Enough sweet Italian sausage to feed your crew – think about 2 links per person
2 jars of your favorite marinara spaghetti sauce
16 oz of water
Mozzarella cheese
Enough hoagie rolls to house each sausage

First, you peel and cut your onions in half, then slice the halves into thin strips. Arrange all of the onions into a layer on the bottom of the crock-pot.
Next, you core your peppers, and rinse the excess seeds out. Cut each pepper in half, then again into thin strips. Place this layer over the onions.
Take your Italian sausage, and place them on top of the peppers.
Pour the marinara sauce over the sausage, and add the water.
Cover the crock-pot with the lid, and set to cook for 4 hours. Check every hour or so to make sure the water hasn’t cooked out. Feel free to add more if needed.
Put a small amount of the onions and peppers onto a hoagie roll, and place the sausage onto the roll. Next, ladle some sauce onto all, and top with mozzarella cheese.
Finally – enjoy!

Beef and Black Bean Chili

Beef and Black Bean Chili

1-1/2 lbs. Ground Chuck

1 Large Onion (diced)

1 Red Pepper and 1 Green Pepper (diced)

2 Cans Black Beans (drained)

2 heaping Tbs. Chili Powder

1 Bottle Dark Beer

3 Tbs. Cocoa Powder/Salt and pepper to taste

2 Lg. cans diced tomatoes/ 1 lg. can crushed tomatoes

Brown ground chuck and drain. Add diced onions and peppers and cook on med. heat for 10 min.

Add the 3 cans of tomatoes and mix together.

Add chili powder, salt and pepper, cocoa powder and beer. Stir together and add drained black beans. Cover and simmer on low for about 1 hour. Serve with crackers or top with shredded cheese of choice.

Recipes Easy Homemade Tacos and Filling

Tacos are a great quick meal. They also serve up nicely at a slumber party or any event where finger foods are being served. You have two basic types of tacos, meat and meatless.


8 hard or soft taco shells


1 pound of fresh ground hamburger or turkey, 1 taco seasoning packet (mild, medium or hot), 2 tablespoons of olive oil

In a large frying pan heat the olive oil and add the hamburger and taco seasoning cook about 15 minutes, grind up with a potato masher or run through a food processor after the meat cools a little.


1 box of Boca burgers or any vegetarian meat alternative, 1 taco seasoning packet (mild, medium or hot) 2 tablespoons of olive oil

In a large frying pan heat the olive oil and add the meat alternative and taco seasoning, cook about 15 minutes, grind up with a potato masher or run through a food processor after it cools a little.

Now that you have your main ingredient stuff about 3 tablespoons in a hard or soft taco shell. Then choose one or all of the ingredients listed below and add 1 tablespoon of each.


1 cup of shredded lettuce, 1 cup of diced fresh tomatoes, 1 cup of refried beans, 1 cup of shredded cheese, 1 cup of salsa, 1 cup of sour cream, 1 cup of taco sauce (mild, medium, hot)

There are several fillings you can add to your taco. When making them for a “group” of people it’s better to stick with the basics and allow them to choose which fillings they want rather than putting them together ahead of time.

Recipes Buffalo Burgers

Buffalo burgers are a nice alternative to hamburgers. You can serve this with French fries or a potatoes salad for a great meal that is quick and easy.


1.5 pounds of fresh ground buffalo
1 cup of unseasoned bread crumbs
1 ranch dip or dressing dry packet
1 egg (beaten)

Combine all ingredients in a mixing boil and mix well. You can either grill the burgers or fry them. To fry them add 3 Tablespoons of oil to the pan and heat place the burgers in the pan and fry for about 15 minutes on medium heat flipping them a few times. Use a couple of paper towels to pat the extra grease off. Serve on a toasted bun. Serves 6


OMIT the ranch seasoning

– 2 tablespoons of steak sauce

– 2 tablespoons of worchester sauce

– 2 tablespoons of barbeque sauce

Regardless, of which flavoring you choose you will have a delicious buffalo burger.

Quick and Easy Meatloaf Recipes

There is something about meatloaf; eating it seems to conjure up feelings of comfort and memories of childhood.  It’s an easy dish to make and just about everyone enjoys it and it’s inexpensive to prepare.  

My meatloaf recipe, well two versions listed here, is easy to make and tastes great hot or as leftovers in sandwiches. 

This is the basic recipe I use.  Depending on the time I have and my energy level I may or may not add in chopped vegetables.  I have listed options at the bottom of this recipe however, so, feel free to make whatever changes you want. 

Basic ingredients.  

1  to 1 and ½ pounds of ground beef, extra lean.

1 egg

Salt, pepper and garlic powder

Ketchup, about 1 cup

Italian flavored breadcrumbs

Dried onions, from the spice section in the grocery store. 


To the meat, mix all the incredients until well blended, saving about ½ a cup of the ketchup for the end. 

Shape the meat mixture in to a loaf pan or any other oven proof dish.  Spread the rest of the ketchup over the meat mixture and sprinkle liberally with garlic powder.   

Bake at 350 degrees for about 1 hour or until meat looks cooked through.  


To the meat mixture you can add the following: 

Chopped up fresh onion and green peppers. 

Shredded carrots 

Use a package of dry onion soup mix or the dry vegetable soup package. 

Instead of ketchup on top of the meatloaf, use a barbeque sauce, one of your favorites. 

Other options.

 Use ground turkey or chicken in place of the beef. 

Once the meatloaf is cooked, drain any fat and then top with shredded cheddar cheese, bake about 15 minutes more until cheese is lightly browned.  You can also spread left of mashed potatoes on once the meat is cooked and top with cheese. 

You can serve meatloaf with just about anything but it really screams for potatoes.  Serve with mashed potatoes or cut the potatoes in quarters or half the small round potatoes and bake along side the meatloaf.   

This recipe is so simple and easy and the leftovers can be used in a variety of ways, including the popular meatloaf sandwiches.

 Use the leftovers to add to spaghetti in place of meatballs.  

Place frozen vegetables on top of the left over loaf then top with frozen french fries or tator tots and bake until the potatoes are cooked through. 

Use the meatloaf in omelets for a breakfast twist. 

With meatloaf being so easy to prepare, the recipe above takes about 15 minutes only, it should be on every cooks list of comfort foods. 

Recipes Shepherds Pie

I loathe shepherd’s pie with all of my being. I have horrific memories of a nasty ground beef and corn concoction being served to me in school cafeterias. Years later, as a chef we made it where I worked and I wanted desperately to like it. It was topped with ranch potatoes and cheese and rich brown gravy, try as I might though I did not like it. The version most Aerican’s are familiar with is actually Cottage Pie and this, I still maintain is not fit to eat.

One magical day I went to a tea room in Albuquerque for St. Patrick’s day and they served a petite shepherd’s pie prepared according to a traditional Irish recipe. It was heavenly. A pastry crust was topped with a rich Irish lamb stew and crispy golden pillow of mashed potatoes. I had to fight not to lick the cup. Later I ranted and raved to the owner, a friend, about how wonderful it was. This changed my mind about this great American staple and got me thinking about the origins of this dish.

After some experimenting here’s my version which even I will devour with hearty aplomb. The base is a simple loose drop biscuit dough, baked into a crust at the bottom of the dish, over this goes the rich lamb stew, and crowning it are fluffy potatoes mixed with egg so they form a crispy crust on top with a fluffy interior. Loosen your belt and enjoy.

Shepherd’s Pie


lbs ground lamb (Or beef if you must)

1 medium onion diced

2 carrots peeled and diced

2 ribs celery diced

2 tbs garlic

4 tbs tomato paste

4 tbs flour

2 cups beef or chicken stock

2 tbs unsalted butter

2 tbs rosemary

1 cup red wine, brandy, or Irish whiskey

salt and pepper to taste

Biscuit crust

1 cup white whole wheat flour

¼ c butter

1 tsp salt

1 tbs sugar

¼ c melted unsalted butter

¾ cup milk

1 tsp baking powder

Mashed Potatoes

2 lbs red bliss potatoes, scrubbed

1/2 cup of heavy cream

¼ cup of butter

2 eggs

salt and pepper to taste

a pinch of paprika

Preheat the oven to 450.

Spray a large casserole pan. Use a 9 x 13 inch such as the kind you would make lasagna in or use a deeper round casserole. This is a three layered dish with a lot of components so be sure to use a pan that will accommodate all of it.

In a good sized pot melt the butter over medium heat and toss in the onions. Let the onions slowly caramelize.

Add the lamb, and using a whisk or wooden spoon break it up as it cooks, be careful not to burn it.

Add the garlic, carrots and onions and continue cooking until all the veggies are translucent.

Add the booze, whatever you have chosen and increase the heat to medium high. Let the liqour come to a boil so the alcohol will burn off. There will be sharp smell as the alcohol vaporizes. Fear not.

Add the flour and stir, using a whisk to incorporate, cook a few minutes.

Add the stock, seasonings and tomato paste. Bring to a simmer and then reduce the heat to low and allow it all to cook together, and the flavors to mingle.

Place the potatoes in a large pot and cover with water, bring to a boil and cook about 45 minutes until done.

While the potatoes cook prepare the biscuit dough

Combine dry ingredients in a mixing bowl.

Add milk and melted butter and stir to combine.

Pour into a greased, large casserole dish.

Bake at 450 degrees until golden brown and set. About 15 minutes or so.

Whip the potatoes with a hand mixer or in a mixing bowl.

Add the butter and mix until melted.

Add in milk, eggs, salt and pepper.

When the biscuit dough is done remove the pan from the oven.

Pour the lamb mixture over the crust and smooth.

Spread the mashed potatoes evenly over the lamb and sprinkle with Paprika.

Return the pan to the oven and bake another 10 to 15 minutes.

Turn on the broiler and let the top of the potatoes brown.

It may be an admirable thought to try to keep it together as you serve it but I find this rarely happens. Enjoy it in all its gooey glory.

Recipes Pork Roast

Pork Roast is a delicious meal that can be cooked in the oven or the crock pot. For a complete meal, you can add potatoes and vegetables and cook them all together.


3 pound pork roast 2 cups of water 2 garlic cloves (minced) 1 small onion (chopped) 2 Tablespoons of parsley 2 Tablespoons of ground pepper

Other options (Choose one)

1 package of dry ranch dip 1 package of French onion dip 1 package of pork seasoning 1 package of zesty Italian dressing


1 cup of barbecue sauce 1 cup of A-1 steak sauce

Preheat oven to 350 degrees

Combine the first set of ingredients in a roasting pan, if you desire add one of the optional ingredients to add even more flavor. Cook for 3 to 4 hours.

Roasted vegetables either add 8 large potatoes (peeled and cubed), 2 cups of baby carrots or zucchini (peeled and sliced, summer squash (peeled and sliced) or any vegetable you like to the pan or wrap in aluminum foil for a roasted taste.

Crockpot – Combine all ingredients including your vegetables and cook on medium heat for 8 hours. Serves 6-8

Recipes Ground Meat Tomato Sauce Rice Main Dish

Mom’s Homestyle Stuffed Peppers

It’s Tuesday night you’re home from work, the kids are hungry and dinner guests will be arriving soon. What do you fix for dinner? How about Mom’s Homestyle Stuffed Peppers? This recipe is easy enough for the beginner cook, elegant enough for guests and quick enough for a busy weeknight. Using items usually on hand in the pantry this recipe can easily be multiplied to serve as many servings as you need.

 This recipe as written will make 6 servings.

 Shopping List:

 6 large bell peppers, may use green, red or yellow

 Filling for peppers:

1 cup rice, cooked

¼ teaspoon black pepper

½ pound ground beef, browned and cooked until done

1 teaspoon salt

¼ cup water

1 cup tomato sauce

Cooking Liquid: 

1 cup tomato sauce

1 ½ cups water

Preheat oven to 350°.

To prepare your bell peppers:

Cut a slice from the stem end of each pepper and remove the seeds. Wash your peppers and then set aside.

For the filling:

Combine ground beef, rice, 1 cup tomato sauce, ¼ cup water, salt and pepper. Mix well. Fill each pepper with some of the meat mixture. Stand the filled pepper cut side up in a 2 ½ quart baking dish.

Combine 1 cup tomato sauce and 1 ½ cups water. Stir to blend well. Pour this mixture over your filled peppers. Bake at 350° for 15-30 minutes.

If you like to cook once and eat twice or were wondering what to do with leftovers this recipe makes great use of leftover cooked rice or cooked ground beef. If you have another favorite recipe that uses rice and ground beef you can easily cook double portions and save some for use in this recipe later saving you time and energy during your busy week.

This meal is as delicious as it is simple to make, it is a go-to must have for the busy cook. Served with a nice salad and a favorite side it makes a wonderful meal in very little time that is sure to please your family every time.

© 2016 Paul Timman