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STUFFED PEPPERS

Stuffed Peppers

 

1/2 lb. Pork, ground
1/2 lb. Beef, ground
1 Red onion, minced
3/4 cup White rice, cooked
4 Tbsp. Robert Rothschild Farm Raspberry Salsa
3 Roma tomatoes, diced
2 cups Monterey Jack cheese, grated, optional
Salt and pepper to taste
8 Red or yellow peppers

15 oz. can Tomatoes, crushed

 

Preheat oven to 400 degrees F. 

Brown ground pork and ground beef in sauté pan. Drain, then remove from pan and set aside to cool. Add onions to sauté pan and sauté until translucent. Remove from pan and set aside to cool. Once all ingredients are cool, mix pork, beef, onion, rice, Raspberry Salsa, Roma tomatoes, cheese, salt, and pepper together in a large mixing bowl. Cut tops off of peppers and reserve to the side. Remove seeds and white membrane from inside the pepper. Stuff inside of peppers with rice/pork stuffing. Place tops on each pepper to cover and secure with toothpicks. Place peppers in shallow baking dish, add crushed tomatoes, cover with foil and cook in 400 degrees F oven for 30 minutes. Uncover and place in oven for additional 15 - 20 minutes.