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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)