BBQ Stuffed Peppers

September 9, 2016

Create a savory easy-to-make stuffed peppers dish that is complete with beans, corn, and hickory smoked beef briskets. Curly’s RoadTrip Eats Kansas City Style is tenderized and marinated in delicious BBQ sauce, giving flavor seekers a sweet and tangy taste experience.

  • Prep: 10 mins
  • Cook: 30 mins


1 tbsp Olive oil

1 medium Onion, chopped

2 Cloves garlic, minced

1 Package Curly's Kansas City Style

1 cup Frozen corn kernels

1 cup Canned kidney beans, drained and rinsed

1 1/2 cups Cooked brown rice

8 Bell peppers

Kosher salt and freshly ground black pepper to taste


1Preheat oven to 350˚

2Heat olive oil in a medium skillet over medium heat and sauté onion and garlic until softened.

3Stir in the Curly's Kansas City Style, corn, beans and rice.

4Season with kosher salt and ground pepper to taste and cook until warmed through.

5Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds.

6Lightly sprinkle the inside of the peppers with kosher salt and fill with the BBQ and rice mixture.

7Place stuffed peppers in a 3-quart dish and bake for 30 minutes or until peppers are tender. Serve hot.


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