TRI-COLOR STUFFED PEPPERS
This recipe is orginally from Kraft. I have changed some of the ingredients and also added some to make it my version. All veggie and spice amounts can be taylored to your liking! Orginally recipe made with: -Chi-Chi's Salsa -Bird's Eye Steam Fresh Brown Rice & Corn -1/2 Jimmy Dean Org Sausage Roll
Provided by Marina Moore
Time 1h
Number Of Ingredients 14
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!
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Asad Arain
[email protected]These stuffed peppers are perfect for meal prep. I made a big batch on Sunday and ate them for lunch all week.
Arman Khan5
[email protected]I used brown rice instead of white rice, and it turned out great.
Marcia Curtis
[email protected]I'm not a fan of spice, so I omitted the chili powder from the filling. It was still delicious!
Nawaz Dubai
[email protected]This recipe is a great way to use up leftover rice and ground beef.
Jennifer Sunday Audu
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Ayyan Sheik
[email protected]These stuffed peppers were a hit at my dinner party! Everyone loved them.
Ganiu Bakare
[email protected]I'm not a big fan of bell peppers, but I really enjoyed these stuffed peppers. The filling was flavorful and the peppers were cooked perfectly.
SALEEM NAWAB
[email protected]This recipe is a keeper! It's going into my regular rotation.
Tshewang Lhamo
[email protected]Not bad! The peppers were a bit bland, but the filling was tasty.
nooren ahmedelsaid
[email protected]Delicious! I added some diced tomatoes and corn to the filling, and it was even better.
Christopher Gaul
[email protected]Meh. It was okay, but I've had better stuffed peppers.
Somir Shil
[email protected]This recipe is a winner! The peppers were tender and flavorful, and the filling was cheesy and satisfying.
Md Sahun
[email protected]Perfect weeknight meal! It's quick and simple to prepare, and the leftovers are even better the next day.
Lucy Maina
[email protected]So delicious and easy to make! I used ground turkey instead of beef, and it turned out great.
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[email protected]Amazing recipe! The flavors of the bell peppers, rice, and cheese blended perfectly. My family loved it.