Join “Jayni’s Kitchen” this week for “Simply Red: Five Festive Recipes Featuring Red Ingredients.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Sweet Piquante Peppers Stuffed with Goat Cheese

4 ounces soft goat cheese, chilled

3 to 4 tablespoons crÃme fraiche, chilled

1/2 teaspoon fresh rosemary, finely minced

1 14-ounce jar whole sweet piquante peppers

fresh rosemary sprigs

In a small bowl, combine the goat cheese and crÃme fraiche, blending with a fork until smooth. Stir in the rosemary.

Drain the liquid from the piquante peppers. If some peppers do not sit upright, slice a very thin piece off the bottoms. Spoon the cheese mixture into a pastry bag or a small plastic storage bag and pipe it into the peppers. Place the peppers on a serving plate, cover and refrigerate for 2 hours or more. Garnish the plate with rosemary sprigs and serve chilled. Makes 24 to 30 stuffed peppers.

• A plastic storage bag may be used in place of a pastry bag. Fill the storage bag with the cheese mixture, seal and snip a small opening in one corner of the bag.
• Sweet piquante peppers come from South Africa and are tiny, seeded, bright red peppers with a sweet and spicy flavor.

Veal and Pork Stuffed Red Peppers with Cheese Sauce and Sauteed Spinach

Veal and Pork Filling:

1/4 cup minced shallot

1 tablespoon olive oil

4 ounces ground veal

4 ounces ground pork

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

1 egg, beaten

1/3 cup fresh breadcrumbs

1 16-ounce jar whole roasted sweet red peppers (4 peppers)

olive oil

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

3/4 cup milk

1/4 cup dry white wine

1/3 cup Swiss GruyÃre cheese, shredded

Sauteed Spinach:

3 tablespoons olive oil

1 large garlic clove, peeled and smashed

10 to 16-ounces fresh spinach, stemmed, rinsed and drained

salt, to taste

Veal and Pork Filling: Heat the olive oil in a skillet over low heat. Add the minced shallot and cook until softened, about 3 minutes. In a large bowl, combine the veal, pork, shallot, marjoram, thyme, salt and pepper. Mix in the beaten egg and breadcrumbs.

Briefly rinse the peppers in cold water, drain and pat dry with paper towels. Fill a small plastic storage bag with the veal and pork filling, seal and snip an opening in one corner of the bag. Pipe some of the filling into each pepper taking care not to split them. Place the stuffed peppers in an oiled baking dish and brush them lightly with olive oil. Bake the peppers uncovered in a 350 degree oven for 45 to 50 minutes, until the filling is fully cooked. After 20 to 25 minutes baste the peppers twice during cooking with the pan drippings.

Cheese Sauce: Make the cheese sauce just before the peppers are ready to serve. In a small saucepan, melt the butter over medium-low heat. Add the flour and salt and stir the mixture for about 1 minute. Stir in the milk and wine and raise the heat to medium-high. Stir continually until the sauce is thick and bubbly. Remove the pan from the heat and stir in the cheese.

Sauteed Spinach: Heat the olive oil and smashed garlic clove in a large skillet or braising pan over medium heat for about 2 minutes to allow the garlic to flavor the oil. Add the spinach leaves and saute just until the leaves are wilted, about 2 minutes. Season with salt to taste. Discard the garlic clove.

To serve, divide the sauteed spinach among four dinner plates. Place the peppers on, or beside the spinach. Drizzle some of the cheese sauce over top. Serves 4.