Roast Beef Stuffed Peppers
Total Time50 mins
Skill LevelBeginner
Servings8
Total Time50 mins
Skill LevelBeginner
Servings8
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Key IngredientMedium Cooked Roast Beef, Contains up to 12% of a Seasoning Solution
AboutLooking for an easy and delicious dinner? Sweet red bell peppers stuffed with our succulent Medium Cooked Roast Beef are the perfect fix to fill you up with minimal cleanup. All the seasoning is taken care of; Our Roast Beef is loaded with herbs and spices to flavor this dish. Satisfy all your savory, cheesy, beefy cravings in just one pan. These Stuffed Peppers will keep you coming back for more!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
1 Pound Kretschmar Medium Cooked Roast Beef, Chopped 4 Large Whole Bell Peppers Mixed Color, Halved 1 Small Yellow Onion, Diced 2 Teaspoons Italian Seasoning 1 Teaspoon Cumin 2 Cloves Garlic Minced 3/4 Teaspoon Kosher Salt 1/4 Teaspoon Black Pepper Fresh Ground 2 Cups Fresh Spinach, Roughly Torn 1 15-Ounce Can Fire Roasted Diced Tomatoes, With Juices 1 Cup Cooked Brown Rice or Sub with farro, quinoa, cauli rice or orzo 1/2 Cup Kretschmar Sharp Cheddar Cheese, Shredded 1/2 Cup Kretschmar Pepper Jack Cheese, Shredded Fresh Parsley or Cilantro Chopped, for Serving 4 Tablespoons Olive Oil Plus More for Drizzling Sour Cream for Serving
Key IngredientMedium Cooked Roast Beef, Contains up to 12% of a Seasoning Solution
Directions
1PREHEAT your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray or EVOO. Slice the bell peppers in half from top to bottom down through the stem. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
2HEAT oil In a large skillet over medium heat. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
3STIR in the Italian seasoning, cumin, garlic powder, salt, and pepper. Let cook 30 seconds.
4STIR in the spinach a few handfuls at a time, cooking until wilted down; this will take between 1 and 2 minutes.
5POUR in the can of diced tomatoes along with the juices. Let simmer for 1 minute. Then add in your chopped Kretschmar Roast Beef.
6REMOVE the pan from the heat. Stir in the rice (or your grain of choice), 1/4 cup of the cheddar, and 1/4 cup of the pepper jack. Add salt and pepper to taste.
7MOUND the filling inside your bell pepper halves, then top with the remaining cheeses.
8POUR a bit of water into the pan with the peppers carefully - just enough to barely cover the bottom of the pan.
9BAKE the stuffed peppers uncovered for 30 to 35 minutes, until the peppers are tender and the cheese on top is melted. Garnish with parsley or cilantro. Serve hot and top with csour cream if you please.
10TO STORE: Refrigerate stuffed peppers in an airtight storage container for up to 4 days.
11TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
12TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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