Tri Color 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:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• 1. BOCA version - Measure 2 cups of BOCA crumbles in medium size canola/oil sprayed skillet, heat as directed. Watch closely. Doesnt take the full 12 min it says. Sausage Version- Cut off 1/2 JD sausage roll into skillet. Break up into as small of pieces as you can while browning meat.
• 2. Dash parsley, organo, and garlic power, mix and set to and set aside.
• 3. Set oven to 400 If using a boil-in-bag rice. Put in microwave for 10 minutes while cleaning peppers and getting ingredients out. Corn in micro is next (if you use that kind) Clean peppers inside and out. Slice peppers long, top to bottom (not the traditional, top off way). Your eating all of it! Don't forget the outside! Dampen off peppers with paper towl and set aside. I find yellow, red, and orange to be delish and I'm finding out much healthier than the norm!!!
• 4. Back to the BOCA or sausage. Put into larger skillet, sauce pan or bowl, no further heat is necessary but you can keep it on low if you want.
• 5. Add cooked corn, salsa, rice, and red onion to BOCA or sausage. Stir in 1/2 cheese. Save rest for topping, once assembled.
• 6. Pack peppers each with filling and set into glass 9x13 oven safe baking dish or other ceramic oven safe dish with 1/2c water in bottom. If using multiple or smaller dishes, each has 1/2 cup water. Sprinkle remaining cheese over each pepper.
• 7. Cover all dishes with foil (dull side closest to food) and Bake for 30 minutes!
• 8. Eat any left over filling!

Steps:

• Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
• Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
• Cover with foil and bake for 30 minutes.
• Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

Steps:

• Heat oven to 400ºF.
• Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 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.
• Bake 30 min. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.