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We are partially roasting tri-color bell pepper halves until just starting to turn tender, and then stuffing them with a pepper filling made from ground Angus chuck, long grain rice, and Chad’s signature pepper-tomato sauce. The peppers get topped with Monterey Jack cheese and packaged to be baked in your home oven!
2-3 servings: 4 halves (two whole peppers total)
4-5 servings: 8 halves (four whole peppers total)
6-8 servings: 12 halves (six whole peppers total)
Choose your family’s favorite Dip with Chips:
Homemade Salsa - Our homemade mild salsa is a recipe Granny cans every harvest season to have on hand year round. It’s freshly made, and slightly addictive!
Creamy Jalapeno Dip - We begin this blended dip by charring jalapenos, onions, and limes on the grill. Once nice and charred, we cool and blend with cilantro, garlic, spices, and sour cream until creamy and smooth.
Complete your Stuffed Bell Peppers meal with your choice of one side:
Mexican Rice - Our Mexican Rice is made using long grain rice, spices, and roasted red peppers. It’s perfectly cooked (thanks to Chef Chad - our resident rice pro), and ready to pop in the microwave!
Southwest Salad - Our Chopped Southwest Salad comes to you loaded with crisp romaine, cherry tomatoes, fresh cut charred corn, black beans, red onion, cheddar, cilantro, and tortilla strips (for extra crunch) with creamy, chipotle ranch dressing made with chipotles in adobo sauce.