Bright and flavorful Southwest Stuffed Peppers pack a tangy punch!
These peppers are filled with BBQ brisket and topped with a creamy slaw!
This post is sponsored by Stubb’s Legendary Bar-B-Q Sauce. All opinions and this recipe are my own.
We ate a lot of stuffed peppers growing up. Mom never varied her recipe. Green peppers were filled with rice, beef, tomatoes and that’s it. There was no pizzazz, no extraordinary surprise, just a bare bones stuffed pepper recipe. I hated it. The filling was good, it was the pepper, I hate green peppers. Once I started making them, I vowed to never serve a boring (or green) pepper, ever. Instead, I make mini grilled stuffed peppers or Italian-style stuffed peppers with sausage and orzo. I try to do anything but serve up a boring stuffed pepper recipe!
These Southwest stuffed peppers are anything but boring and they are a great way to use up leftover brisket! Brisket is my favorite cut of beef, I think it is perfect on its own, but top it with some slaw and you have a little taste of Texas! My leftover brisket was cooked in Stubb’s Legendary Bar-B-Q Original Sauce. Authentic, delicious brisket recipe recipes straight from Stubb’s Legendary Bar-B-Q will MAKE your 4th of July! Your family and friends will be asking for more!
For this recipe, I used vibrant red, yellow and orange bell peppers and stuffed them with saucy leftover brisket. I drizzled a little more sauce over my brisket and peppers and added cheese. I broiled my peppers just until the cheese was bubbly, then before serving, I topped each pepper with a creamy red cabbage slaw. Crispy onion straws are sprinkled all over the place! The combination is out of this world!
Make your own brisket (try Stubb’s brisket recipe) or use leftover brisket, but whatever you do, try this recipe!
Southwest Stuffed Peppers
Saucy and beef Southwest stuffed peppers with flair!
- 6 bell peppers
- 3 cups chopped or pulled beef brisket (Made with Stubbs Original Legendary Bar-B-Q Sauce ) plus extra sauce
- 1 cup shredded cheddar cheese
- 2 cups shredded red cabbage
- 1/4 cup mayo
- 1 tablespoon vinegar
- salt and pepper to taste
- 3/4 cup crispy onion straws
Preheat the oven to broil.
Cut the tops of each pepper and pull out the seeds. Arrange peppers cut side down on a microwave safe plate. Cover the plate with plastic wrap and microwave for 2-3 minutes or until soft.
Divide the left over brisket between all the peppers and drizzle with additional sauce. Top each with cheese and broil just until the cheese is melted and bubbly.
In a bowl, toss together the cabbage, mayo and vinegar. Season the peppers with salt and pepper to taste.
Top the pepper with slaw and fried onion straws just before serving. Serve with extra sauce.