This recipe replaces all that annoying empty space in peppers with a bounty of flavors, textures, and more flavors. Kobe beef, Tillamook Smoked Black Pepper White Cheddar Cheese, veggies, and rice fill the void.
“This dish was something I was always puzzled by as a kid. Kinda liked ‘em but thought they were usually a victim of overkill – too many notes if you will. What I did love about it was that it’s such a simple, hearty, feel good, all-in-one recipe that delivers real satisfaction every time. My version is a stripped down, faster and (I hope) tastier version of the classic. One of the biggest changes is frying the pepper instead of boiling it. This makes it super easy to peel and really yummy. The Kobe beef and Tillamook Black Pepper White Cheddar doesn’t hurt either!” – Keegan Gerhard of D Bar Desserts
6 green bell peppers
1 tablespoon olive oil
1 tablespoon Tillamook Unsalted Butter
½ cup (4.25 oz) chopped onion
½ cup (4.25 oz) chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
½ teaspoon dried leaf basil
2 teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 egg, lightly beaten
1½ teaspoons Worcestershire sauce
1½ pounds ground Kobe beef
1½ cups cooked long-grain rice
12 slices Tillamook Sliced Smoked Black Pepper White Cheddar Cheese
Fry peppers whole. Let cool and peel. Split in half lengthwise, deseed and reserve. Heat olive oil and butter in a large skillet over medium heat until hot. Add chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Add ground Kobe beef and simmer until just cooked. Drain excess fat. Add cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff pepper halves with meat mixture and cover each half of peppers with 1 slice of Smoked Black Pepper White Cheddar Cheese.
Place in a baking dish. Bake at 350°F for about 10 minutes or until warmed through and cheese is nicely melted.