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Roast Beef Stuffed Peppers

alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
8 Servings

Looking for an easy and delicious dinner? Sweet red bell peppers stuffed with our succulent Medium Cooked Roast Beef are the perfect fix to View More expand_more

Looking 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!

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Roast Beef Stuffed Peppers
alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
8 Servings

Ingredients


Product ImageMedium Cooked Roast Beef, Contains up to 12% of a Seasoning Solution
1 Pound
Kretschmar Medium Cooked Roast Beef, Chopped
1 Pound
4 Large Whole
Bell Peppers Mixed Color, Halved
4 Large Whole
1 Small
Yellow Onion, Diced
1 Small
2 Teaspoons
Italian Seasoning
2 Teaspoons
1 Teaspoon
Cumin
1 Teaspoon
2 Cloves
Garlic Minced
2 Cloves
3/4 Teaspoon
Kosher Salt
3/4 Teaspoon
1/4 Teaspoon
Black Pepper Fresh Ground
1/4 Teaspoon
2 Cups
Fresh Spinach, Roughly Torn
2 Cups
1 15-Ounce Can
Fire Roasted Diced Tomatoes, With Juices
1 15-Ounce Can
1 Cup
Cooked Brown Rice or Sub with farro, quinoa, cauli rice or orzo
1 Cup
1/2 Cup
Kretschmar Sharp Cheddar Cheese, Shredded
1/2 Cup
1/2 Cup
Kretschmar Pepper Jack Cheese, Shredded
1/2 Cup
Fresh Parsley or Cilantro Chopped, for Serving
4 Tablespoons
Olive Oil Plus More for Drizzling
4 Tablespoons
Sour Cream for Serving

Directions


  1. PREHEAT 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.

  2. HEAT 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.

  3. STIR in the Italian seasoning, cumin, garlic powder, salt, and pepper. Let cook 30 seconds.

  4. STIR in the spinach a few handfuls at a time, cooking until wilted down; this will take between 1 and 2 minutes.

  5. POUR in the can of diced tomatoes along with the juices. Let simmer for 1 minute. Then add in your chopped Kretschmar Roast Beef.

  6. REMOVE 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.

  7. MOUND the filling inside your bell pepper halves, then top with the remaining cheeses.

  8. POUR a bit of water into the pan with the peppers carefully - just enough to barely cover the bottom of the pan.

  9. BAKE 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.

  10. TO STORE: Refrigerate stuffed peppers in an airtight storage container for up to 4 days.

  11. TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.

  12. TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Taste the Kretschmar Life

Ingredients


1 Pound
Kretschmar Medium Cooked Roast Beef, Chopped
1 Pound
4 Large Whole
Bell Peppers Mixed Color, Halved
4 Large Whole
1 Small
Yellow Onion, Diced
1 Small
2 Teaspoons
Italian Seasoning
2 Teaspoons
1 Teaspoon
Cumin
1 Teaspoon
2 Cloves
Garlic Minced
2 Cloves
3/4 Teaspoon
Kosher Salt
3/4 Teaspoon
1/4 Teaspoon
Black Pepper Fresh Ground
1/4 Teaspoon
2 Cups
Fresh Spinach, Roughly Torn
2 Cups
1 15-Ounce Can
Fire Roasted Diced Tomatoes, With Juices
1 15-Ounce Can
1 Cup
Cooked Brown Rice or Sub with farro, quinoa, cauli rice or orzo
1 Cup
1/2 Cup
Kretschmar Sharp Cheddar Cheese, Shredded
1/2 Cup
1/2 Cup
Kretschmar Pepper Jack Cheese, Shredded
1/2 Cup
Fresh Parsley or Cilantro Chopped, for Serving
4 Tablespoons
Olive Oil Plus More for Drizzling
4 Tablespoons
Sour Cream for Serving

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