Rainbow Stuffed Peppers

Rainbow Stuffed Peppers

Serves four

You will need 4 bell peppers, one of each color - green, yellow, orange and red. Remove the tops and internal fibers from the peppers. For extra color and flavor, slice some of the good parts from the pepper tops, dice and add to the stuffing mix below. (About 1 teaspoon from each pepper.)

Stuffing mix:

1 lb. of meatloaf mix

1/4 cup of brown or regular rice

6 oz. of tomato puree

1 small onion finely diced

1/2 peeled carrot, finely diced

1/4 stalk of celery, finely diced

2 cloves of garlic, finely diced

1/2 tsp of freshly chopped oregano

1/2 tsp freshly chopped thyme

1 tbsp of olive oil

1 tsp of paprika

1/2 tsp black pepper

1/4 tsp crushed red pepper

1 tbsp grated Romano cheese

Heat oil and saute the vegetable mixture for four minutes. Remove from heat and cool.

When cool, add the meatloaf mix with the herbs, spices and tomato puree.

Mix well and portion mix into peppers.

If there is any leftover mix, form into meatballs and save on the side.

In a casserole dish add one can (10-12 oz.) of diced or stewed tomatoes.

Place the peppers on top, cover and bake for 30-40 minutes in a 350 degree oven.