Best Rainbow Stuffed Peppers Recipes

RAINBOW STUFFED PEPPERS image

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.

Rainbow Stuffed Peppers image

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.