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 tbspOlive oil
1 medium Onion, chopped
2 Cloves garlic, minced
1 Package Curly's Kansas City Style
1 cupFrozen corn kernels
1 cupCanned kidney beans, drained and rinsed
1 1/2 cupsCooked 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.