Ingredients
- 16 Bell Peppers (various colors)
- 3lbs of ground meat (I typically use a mix of turkey and pork)
- bacon bits
- 2 large onions
- 2lb bag of brown rice
- 2 limes
- fresh cilantro
- celery
- goat cheese
- pepper jack cheese
- cheddar jack cheese
- parmesan cheese
- 1 can of corn
- 1 jar of pasta sauce (I use Bertolli Tomato Basil)
- Seasonings: Todd’s Dirt, Cumin, Goya Adobo, Black Pepper, Old Bay
Prepare Ingredients
- Cook the entire bag of rice according to directions. Typically takes 35 – 40 minutes.
- While the rice is cooking, prepare the peppers. Cut the tops off the peppers and clear out the insides.
- Partially cook the peppers in boiling water on the stove for 15 – 20 minutes – until they are partially soft. Set aside and let cook
- Brown the meat in a large pan. Season with Todd’s Dirt, Old Bay and Goya Adobo
- Dice onions and celery – saute with fresh cilantro and lime juice.
Mix Ingredients
- Preheat oven to 375 degrees
- Mix the rice, meats and onions in a large mixing bowl.
- Pour in the jar of pasta sauce and can of corn and mix thoroughly.
- Heat goat cheese and Todd’s dirt, stir into large mixing bowl
- Add in pepper jack and cheddar jack cheeses
- Add bacon bits
- Add in additional seasoning to taste
Assemble Peppers
- “Overstuff” each of the peppers with the above mixture
- Place peppers into a pyrex dish or some type of oven safe dish.
- Top the peppers with parmesan cheese, and shredded pepper jack cheese.
Cook for 30 – 40 minutes, or until cheese on top is golden brown and center is heated through. All ingredients are pre cooked – so the goal is just to make sure they are warm, delicious and the peppers are soft and easy to cut!