About: Liberian Stuffed Peppers

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1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain. 2) Heat oil in frying pan, add Onion, fry 2 minutes. Add zucchini, fry another 3 minutes. Add Mushrooms, fry another 1 minute, drain [this is to keep the filling from being soupy; you may want to try just sauteing until the liquid is gone]. Add rest of ingredients, with salt and pepper to taste. Combine thoroughly. 4) Bake at 350 degrees for 30–45 minutes, or until the peppers are tender. Serve hot.

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rdfs:label	Liberian Stuffed Peppers
rdfs:comment	1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain. 2) Heat oil in frying pan, add Onion, fry 2 minutes. Add zucchini, fry another 3 minutes. Add Mushrooms, fry another 1 minute, drain [this is to keep the filling from being soupy; you may want to try just sauteing until the liquid is gone]. Add rest of ingredients, with salt and pepper to taste. Combine thoroughly. 4) Bake at 350 degrees for 30–45 minutes, or until the peppers are tender. Serve hot.
dcterms:subject	Recipes that need photos Green bell pepper Recipes Mushroom Recipes Basil Recipes Parmesan cheese Recipes Zucchini Recipes Liberian Vegetarian Liberian Recipes
abstract	1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain. 2) Heat oil in frying pan, add Onion, fry 2 minutes. Add zucchini, fry another 3 minutes. Add Mushrooms, fry another 1 minute, drain [this is to keep the filling from being soupy; you may want to try just sauteing until the liquid is gone]. Add rest of ingredients, with salt and pepper to taste. Combine thoroughly. 3) Fill peppers with mixture. Stand upright (cutting a small slice off the bottom if necessary) in an ovenproof disk with 2 or 3 T water in the bottom. 4) Bake at 350 degrees for 30–45 minutes, or until the peppers are tender. Serve hot. Ideas: add basil, top with cayenne pepper.

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