How To make Rainbow Stuffed Peppers
4 sm (to med.) Bell peppers; (1
-color each: red, green, -yellow and orange) 1/2 lb Ground turkey
1/3 c Diced red onions
1 cn (16-oz.) ROSARITA no fat
-traditional refried beans 1 cn (8.5-oz.) Whole kernel corn;
-drained 3/4 c ROSARITA green tomatillo
-salsa; medium 1/2 c Cooked rice
1/8 c Chopped fresh parsley
1 ts Garlic powder
1/4 ts Chili powder
1/4 ts Ground cumin
x Salt, to taste Cut bell peppers in half from top of stem to bottom; discard seeds and membranes. In large pot of boiling water, blanch peppers for 3 minutes; invert to drain. In medium skillet, brown turkey with onions. Add remaining ingredients and simmer until mixture is hot and bubbly. Place peppers in 13 x 9 x 2-inch baking dish; stuff peppers with bean mixture. Bake, covered, at 350 degrees F. for 35 to 40 minutes. Serve with additional salsa. Makes 4 to 8 servings.
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Former Royal Chef Reveals Princess Diana's Fave Meal And What It Was Really Like Cooking For Her
Darren McGrady was the personal chef to Queen Elizabeth II, Prince Philip, Princess Diana, and Princes William and Harry—a family with notoriously specific food needs—for 15 years.
In this limited series, Chef McGrady will walk you through the royals' favorite recipes from his Dallas test kitchen...while spilling all the most glorious royal tea. In our final episode, Darren makes Princess Diana's favorite comfort meal: Stuffed peppers.
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Rainbow stuffed peppers with wild rice
STUFFED SWEET RAINBOW PEPPERS ????!!!!Mmm.
Stuffed Peppers Soup | Amy Roloff's Little Kitchen
I remember growing up having stuffed peppers for dinner. I was never a fan of this entrée. I’m not sure if it tasted like too much green pepper or something else. Now that I’m older I’ve come to like a lot of the ingredients that make up stuffed peppers and thought about making it into a soup. This soup recipe reminds me of my childhood, made with a different spin to it.
Ingredients:
1 ½ pound Ground Beef
1 Onion, chopped
1-2 Celery stalks, chopped
1 Red Pepper, chopped
2 Green Peppers, chopped
1½ cups cooked Brown Rice
3-4 Garlic cloves, finely chopped
2 tsp Oregano
1 Tbsp Thyme
1 tsp Rosemary
1 tsp Italian Seasoning
2 – 14.5 oz cans Fire Roasted Tomatoes
1 14.5 can Tomato Sauce
2 cups Beef Broth (or vegetable broth), add more broth if needed
Salt and Pepper to taste
1 cup Mozzarella cheese, shredded (garnish)
¼ cup Parsley, chopped (garnish)
Directions:
* In a large soup pot or Dutch Oven, on medium to high heat drizzle olive oil. Add the ground beef and cook until just done. Drain off the fat and spoon into a bowl.
* In the same pot, drizzle a little more olive oil and add in the onions and celery and cook until just tender. Add in the red and green peppers and cook for about 5 minutes. Add in the garlic and cook until aromatic. Add in the herb seasonings, tomato sauce and fire roasted tomatoes. Mix together and cook for about 15 minutes. Then add in the ground beef, stir, add in the beef broth and rice. Taste and see if any more broth and/or seasonings need to be added. Cook for another 20 minutes.
* Serve in bowls and garnish with mozzarella cheese and parsley.
* Serve with good bread.
Enjoy.
Recipe ------------------
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Kid Made - Rainbow Stuffed Peppers
Healthy AND tasty (really!), these cheesy, melty peppers are a cinch to prepare and will please even the pickiest kid chefs!
Rainbow Stuffed Peppers
4 sweet peppers, various colors, halved and seeds removed
Set in a large cast iron skillet or shallow baking dish.
Filling:
3 cups cooked rice (white or brown)
2 cups rinsed black beans
2 cloves minced garlic
1/4 cup sliced scallions
1 cup shredded cheddar cheese
1 tsp cumin
salt and pepper to taste
Topping:
2 Tbsp butter cut into 8 pieces
1 cup shredded cheddar cheese
Mix all filling ingredients together in a large bowl until well combined. Spoon mixture into the pepper halves, filling all the way to the top.
To finish, top each pepper with one of the butter pieces and some of the remaining cheddar.
Bake at 400 degrees for 15 minutes, or until the cheese is bubbly and golden.
Serve with your favorite salsa, or make your own!
Our Salsa Recipe:
3 Roma tomatoes, quartered
3 cloves garlic, peeled
1/4 cup scallions, chopped
1/4 cup green pepper, chopped
Generous squeeze of lime
salt and pepper to taste
Pulse all ingredients in a food processor 5 or 6 times until well combined but still chunky. Serve alongside peppers!
My Pink Rainbow Can Cook Easy Stuffed Peppers
The best stuffed peppers you will ever eat and they are super easy