Prep
Fully cook your rice. (use the rice directions) Sauté diced onion, diced bell pepper, and jalapeños with 2 tbsp butter. Season with Lane’s Brisket Rub. In a bowl mix together cooked rice, warm brisket, crumbled queso fresco, cheddar cheese, and sautéed veggies.
Cut the tops off your bell peppers and remove the insides. Stuff peppers with brisket mixture, place on a baking sheet and place the top back on bell pepper
Cook
Bake at 375 for 15 – 20 minutes
Serve and Enjoy!!
Normally all the brisket is gone! However, if you have leftovers this is a great recipe to cook during the week. Grab a red, yellow, or green bell pepper and stuff it with brisket, cheese, and rice… You just can’t lose. Plus you can tell everyone you got your veggies in for the day.
Ingredients:
- 5 Bell Peppers (any color)
- Leftover Brisket
- White or Brown Rice
- Yellow onion
- Butter
- Lane’s Brisket Rub
- Queso Fresco
- 1 cup Cheddar Cheese
- 2 Jalapenos
Instructions:
1. Fully cook your rice (use the rice directions)
2. Sauté diced onion, diced bell pepper, and jalapeños with 2 tbsp butter. Season with Lane’s Brisket Rub
3. Warm brisket
4. In a bowl mix together cooked rice, brisket, crumbled queso fresco, cheddar cheese, and sautéed veggies
5. Cut the tops off your bell peppers and remove the insides
6. Stuff peppers with brisket mixture, place on baking sheet, and place top back on bell pepper
7. Bake at 375 for 15 – 20 minutes
8. Optional – you can top with more cheese and use some great bbq sauce
Recipe Note
1. You can spice things up by putting jalapenos in your veggie mix.
2. You can use poblano peppers instead of bell peppers.
Recipe Provided by Lanes BBQ