Colorful Stuffed Peppers Recipes

Steps:

• HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
• SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
• BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
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Steps:

• Crumble beef into a 2-qt. microwave-safe dish. Cover and microwave on high for 1-1/2 minutes; stir. Cook on high 30-60 minutes longer or until the meat is no longer pink; drain. , Stir in salsa, corn, water, cumin, oregano, salt and pepper. Cover and microwave on high for 2 minutes or until mixture bubbles around the edges. Stir in rice and 1/2 cup cheese. Cover and let stand for 5 minutes; stir. , Spoon 1/2 cup into each pepper half. Place on a 12-in. round microwave-safe plate. Cover loosely and cook on high for 6-8 minutes or until peppers are tender, rotating a half turn once. Cover and let stand for 4 minutes. Sprinkle with remaining cheese; top with jalapenos if desired.

Steps:

• In a 9 X 13 baking dish, spread marinara sauce; set aside.
• Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside.
• In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
• Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
• Stuff the peppers and place them in the prepared baking dish.
• In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping.
• Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife).
• Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.

Steps:

• In a 2-quart saucepan, combine the stock, onions, corn, carrots, savory and garlic.
• Bring to a boil over medium-high heat.
• Stir in the rice.
• Reduce the heat to low, cover the pan and simmer for 10 minutes, or until the rice has absorbed all the liquid.
• Remove from the heat and fluff with a fork.
• Meanwhile, cut each pepper in half lengthwise.
• Carefully remove the stem end and scoop out the seeds.
• Bring a large pot of water to a boil.
• Add the peppers and blanch for 5 minutes.
• Drain and set aside to cool.
• Lightly stir the mozzarella cheese and peas into the rice.
• Divide the mixture among the pepper halves, mounding the tops slightly.
• Coat a 9 x 13 inch baking dish with no-stick spray.
• Add the peppers in a single layer, cover with foil and bake at 400 degrees for 15 minutes.