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People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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Kielbasa cooked with red and yellow peppers and potatoes.
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A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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This family recipe for icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.