Rainbow Stuffed Peppers Recipes

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RAINBOW STUFFED PEPPERS



Rainbow Stuffed Peppers image

I like the taste of this stuffing mixture better than the uncooked ground meat versions. I don't want a meatloaf tasting stuffing. My husband loved it.

Provided by Mary McClellan @Mary_McClellan

Categories     Beef

Number Of Ingredients 18

5 assorted red orange and green peppers
3/4 pound(s) lean ground beef
1/2 pound(s) ground pork
3 tablespoon(s) olive oil
1 medium onion finely chopped
1/2 cup(s) chopped peppers from tops
1 package(s) mushrooms chopped
3/4 teaspoon(s) minced garlic from jar
1 can(s) diced chili ready tomatoed drained
1 teaspoon(s) lawrys seasoned salt
1/2 teaspoon(s) black pepper
1 teaspoon(s) dried italian seasoning
2 tablespoon(s) dried basil
1 cup(s) minute rice
1 cup(s) water
26 ounce(s) jar of cascones marinara sauce
1/2 cup(s) shredded parmesan cheese
1 cup(s) shredded mozzarella cheese or more

Steps:

  • Preheat oven to 375 degrees. Spray a large Dutch oven with olive oil. Add jar of Cascones Marinara sauce to Dutch oven. (Or use your favorite Marinara sauce). Cut off tops of peppers, chop to make 1/2 cup, and reserve. Clean seeds and membranes out of peppers. Slice bottoms, if needed, to stand in Dutch oven. Set aside.
  • In a large skillet brown ground beef and ground pork. Drain. Put in another container so you can use large skillet again.
  • In the same large skillet add olive oil, onions, chopped pepper, and mushrooms. Cook until browned, drain juices. If the mixture gets too dry, add a splash of white cooking wine and cook down. Add garlic and cook for 1 minute. Add can of drained chopped chili ready tomatoes. Stir and cook an additional 5 minutes or until simmering. Remove from heat. Add meat mixture, Parmesan cheese and spices into large skillet. Set aside.
  • Cook water to boiling and add Minute Rice. Take off of heat and let sit for 7 minutes. Stirring 1/2 way through. Let all water absorb. Add rice to beef mixture in large skillet. Stuff peppers with mixture. Arrange the 5 stuffed peppers in the Dutch oven on top of the Marinara sauce. Cover with lid and cook for 1 hour.
  • Remove lid and spoon some of the sauce on each stuffed pepper. Add shredded mozzarella cheese on top of each pepper. Put back in oven and cook until cheese is melted. Serve with the Marinara sauce. I made a side of mashed potatoes to go with the dinner.

RAINBOW PEPPER APPETIZERS



Rainbow Pepper Appetizers image

Company will quickly polish off this colorful pepper medley from Marion Karlin of Waterloo, Iowa. The crisp-tender veggies are topped with chopped olives and cheese.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 dozen.

Number Of Ingredients 4

1/2 each medium green, sweet red, yellow and orange peppers
1 cup shredded Monterey Jack cheese
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper flakes, optional

Steps:

  • Cut each pepper half into 9 pieces. Place skin side down in an ungreased cast-iron or other ovenproof skillet; sprinkle with cheese, olives and, if desired, pepper flakes., Broil 3-4 in. from the heat until peppers are crisp-tender and cheese is melted, 5-7 minutes.

Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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