RAINBOW STUFFED PEPPERS
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
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.
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