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Beef Brisket Stuffed Peppers

Who knew classic stuffed peppers could be any more delicious?

1 carton Farm Rich Smokehouse Pulled Beef Brisket, thawed
6 bell peppers, tops cut off and seeds removed (tops reserved and chopped)
2 tablespoons vegetable oil
1 onion, finely chopped
2 cups cooked white rice
Kosher Salt and freshly ground black pepper
Chopped parsley for garnish (optional)
Preheat oven to 350º F.
In a large pot of boiling water, parboil the peppers until tender (about 2 to 3 minutes). Remove the peppers with a slotted spoon to drain on paper towels.
In a large sauté pan or skillet over medium-high heat, add the oil. Stir in the onions and chopped bell pepper tops. Cook, stirring, until onions are translucent (about 5 minutes). Stir in the beef brisket and rice.
Season to taste with salt and pepper. Mixture should be wet. Add a little water to thin out if necessary.
Pour enough water in a baking dish to cover the bottom (about 1/8-inch deep). Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are tender and the filling is heated through (about 25 to 30 minutes).
Garnish with chopped parsley if desired. Serve hot.
6 Servings