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TOPSOIL /MULCH Christmas

BOTTICELLO FARMS

“WE GROW OUR OWN”

209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

 

Peppers, Hamburger, squash meal (see under pepper recipes)

Great for dieters

 

1 lb hamburger (or 1 lb hot sausage removed from its casing)

2 med. summer squash or zucchini, diced

1 onion diced

5 bell peppers, cut in small pieces

1 quart canned tomatoes, or 3-4 fresh ripe tomatoes

1 clove garlic, mashed

salt & pepper to taste

Fennel seed (optional)

1 tablespoon vegetable oil

Oregano (to taste)

cover bottom of large skillet with cooking oil and brown meat with onions & garlic.  After meat is browned add squash, peppers, and spices.  Put tomatoes in blender to puree, and add to other ingredients.  Simmer for about 1 hour for ingredients to blend. Delicious. This is a quick and nutritious dinner that everyone in your home will enjoy. (Milly Botticello)

 

Stuffed Peppers

 

14 - 18 Cubanelles, or Italian sweet peppers, or Bell Peppers

1 cup raw rice

3/4 cup Italian bread crumbs

salt,pepper,oregano, and garlic to taste

1/4 cup parmesan cheese

2 eggs

1 lb ground beef

1 lb ground pork (or hot Italian sausage meat without casing)

6-10 very ripe tomatoes

1 long hot pepper (optional)

 

Cut the stem end off the peppers, remove seeds and rinse.  Parboil the rice in 2 1/2 cups rapidly boiling water for about 10 minutes.  Drain and set aside.

Combine bread crumbs, salt, pepper, oregano, garlic, cheese, and eggs.  Mix well.  Stir in two kinds meat & one cup of the partially cooked rice.  Use this mixture to stuff the peppers.

 

Lay the peppers in a large roasting pan (like an old fashioned turkey roaster) Quarter the tomatoes and put them in the blender with a little garlic and a pinch of salt.  Blend until a chunky sauce is formed.  Stir in the remaining partially cooked rice.  Pour this sauce all around the stuffed peppers.  Break hot pepper in two pieces and put into the sauce.  Cook on top of stove, or in slow oven for two to three hours.

 

Stuffed Green Peppers

Ingredients:
3 bell peppers, any variety
1  pound ground round or chuck (can use ground turkey)
1  jar prepared chunky spaghetti sauce
1 1/3  cups French fried onions, divided
2  tablespoons cayenne pepper sauce
1/2  cup uncooked instant rice
1  cup shredded mozzarella cheese

Preheat oven to 400 degrees. Cut bell peppers in half
lengthwise through stems; discard seeds. Place pepper
halves, cut side up, in 2-quart shallow baking dish; set
aside. Brown meat in a large skillet, breaking up as it
cooks. Drain. Stir in spaghetti sauce, 2/3 cup onions,
hot sauce and rice. Spoon evenly into the pepper halves.
Cover; bake 35 minutes or until peppers are tender.
Uncover; sprinkle peppers with cheese and remaining
2/3 cup onions. Bake 1 minute or until onions are golden.
 

 Pepper Relish

12 green bell peppers
12 red bell peppers
12 onions
3 cups white vinegar
1 cup granulated sugar
3 tablespoons salt

 

Chop peppers and onions (this is a good place to use your food processor). Cover with boiling water and let stand for 5 minutes. Drain. Add remaining ingredients. Bring to boil and cook 5 minutes. Pour into clean, hot jars and seal immediately. Process in hot water bath for 10 minutes.

Yields 4 to 6 pints

Sausage and Peppers

 

This is one of Butches own recipes!! and definitely a family favorite.

 

3 Pounds red and green peppers

1 pound Italian Hot (or sweet) sausage

1 large Spanish onion

4-6 cloves of Garlic

small can of tomato paste

salt

pepper

 

Slice peppers into strips about 1/2" wide. Slice onions, and chop garlic place all in large baking pan. Place sausage in separate pan. Cover both with tin foil. Bake at 375 degrees F for about an hour. cooking times may vary so check and make sure nothing gets over cooked take out when Peppers are tender and sausage cooked through.

 

Drain peppers and sausage slightly (make sure not to drain the sausage to much or your dish will be to dry). Cut Sausage into 1/4 or 1/2 inch pieces and mix into peppers with a can of tomato paste. Add some oregano, salt and pepper to taste.