Rainbow Stuffed Peppers Recipes

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STUFFED PEPPERS



Stuffed Peppers image

Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

RAINBOW STUFFED PEPPERS



RAINBOW STUFFED PEPPERS image

Categories     Pepper     Appetizer     Bake     Quick & Easy

Yield Makes 30 pepper boats, serving about 10.

Number Of Ingredients 7

15 assorted "fingerling" peppers
1/2 lb. deli turkey, smoked if
desired, cut medium thick
1 8 oz. piece brie cheese,
chilled for easier slicing
1 jar capers (90 or more
pieces)

Steps:

  • 1. Preheat oven to 400 degrees. Halve peppers lengthwise, carefully removing as little as possible of the stem ends, seeds and veins. Rinse and dry. 2. Cut turkey in rectangles about 1-inch by 2-inches. Cut brie in 2-inch lengths, about l/4 inch thick, to make 30. 3. Place one slice turkey and one chunk brie in each pepper. Top with 3 or more capers and place in two large, lightly oiled pie pans, so peppers support each other. 4. Bake until cheese melts, about 10 minutes. Serve hot.

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