South of the Border Stuffed Peppers

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Now that you’ve made the South of the Border Sloppy Joes… You did make them, right? If yes, you’re ready to go! If no, start there and then jump right back over here when you’re done. These South of the Border Stuffed Peppers are made using leftover ingredients from the South of the Border Sloppy Joes.

In fact, this recipe is so simple that, if you’ve already made the Sloppy Joes, all you need to pick up is a handful of bell peppers.

Seriously, this is all you need:

Shredded Venison Roast  |  Bell peppers  |  Mixed refried beans and ranch style beans  Monterey Jack cheese

This post may contain affiliate links. Affiliate link disclosure shared below.

The bean mixture may seem a little strange if you haven’t already made the Sloppy Joes, so, again, start there, and trust me.

 

Step 1 ~ 1 minute

Slice off the tops of the bell peppers.

I made four, but you can probably make 6 to 8 depending on how many leftovers you have. Try not to remove the stem, but it’s okay if you accidentally slice too thinly. Remove the seeds.

 

Step 2 ~ 1 minute

Grab two slices of Monterey Jack cheese per pepper and line the insides of the peppers with the cheese.

 

Step 3 ~ 1 minute

Scoop enough of the bean mixture into the peppers to fill them halfway to the top.

 

Step 4 ~ 1 minute

Fill the peppers to the top with the shredded meat.

 

Step 5 ~ 15 minutes

Meanwhile, prepare a medium fire in the grill.



Step 6 ~ 1 minute

Fold the tops of the cheese slices over the meat.

Place the peppers right-side-up on the grill, arranging the tops of the peppers to the side so they can grill, too.

 

Step 7 ~ 30 minutes

Allow the peppers to grill over medium direct heat for about ten minutes, watching them to make sure they don’t char too much on any side.

When the tops are cooked to your liking, set them on top of the peppers and continue to cook until the body of the bell peppers are cooked to your preferred tenderness and doneness.

I cooked my peppers for about 30 minutes total, but we like our peppers on the tender, well-done side. This is one meal I’ll tell you to babysit.

 

Step 8 ~ 5 minutes

Remove the peppers from the grill and keep them warm while you finish preparing your other sides.

We ate our South of the Border Stuffed Peppers paired with cilantro rice and a fresh salad.

These peppers could also be stuffed and baked in the oven at 400° for 30 – 40 minutes, as long as you won’t miss the smoky flavor.

When will you be adding these to your menu? Be sure to let us know what you think in the comments below!

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Disclosure of Material Connection: Some of the links in the post above may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services that I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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