Description
Looking for a beautiful and delicious dinner? Check out these Kansas City Style BBQ Stuffed Peppers. These are perfect for busy nights!
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion, Chopped
- 2 cloves Garlic, Minced
- 16 ounces, weight Curley’s RoadTrip Eats Kansas City Style Seasoned Brisket Burnt Ends
- 1 cup Frozen Corn Kernels
- 1 cup Canned Kidney Beans, Drained And Rinsed
- 1-½ cup Cooked Brown Rice
- 6 Bell Peppers
- Kosher Salt And Freshly Ground Black Pepper, To Taste
Preparation
Preheat oven to 350ºF.
Heat olive oil in a medium skillet over medium heat and sauté onion and garlic until softened. Stir in the burnt ends, corn, beans and rice. Season with kosher salt and ground pepper to taste and cook until warmed through.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds. Lightly sprinkle the inside of the peppers with kosher salt and fill with the BBQ and rice mixture. Place stuffed peppers in a 3-quart dish and bake for 30 minutes or until peppers are tender. Serve hot.
