Dirty Overstuffed Peppers


  • 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!

This entry was posted in Beef, Pork and tagged , , . Bookmark the permalink.