Recipe by: Lisa Prince
Stuffed peppers
Quick, easy dinner and a great way to use the left-over pot roast for another meal. You can use any cheese you like or leave it off. The peppers would also be good if you roasted them just a little before filling them. The inspiration for this recipe began at therecipecritic.com.
Servings: 6
Cook Time: Prep Time: 10 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Beef, Peppers, Onion, Mushrooms
Ingredients
Directions
Step 1
Shred the meat of the pot roast. Slice the peppers in half and remove the membranes. Preheat the oven to 400 degrees.
Step 2
In a medium size skillet on medium heat, add the butter and oil. Add garlic, salt and pepper; sauté 1 minute. Add onions and mushrooms and cook for 5-10 minutes. Add the pot roast and juice to the mixture and cook an additional 5 minutes until heated throughout.
Step 3
Place a slice of cheese in the bottom of each pepper then fill with the meat mixture.
Step 4
Place stuffed pepper in a baking dish and bake at 400 degrees for 10 minutes. Remove from oven, add Mozzarella cheese on top of the meat mixture, return to oven and bake an additional 5-10 minutes until the cheese is melted and browned slightly.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.