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Beyond the Steakhouse

Cajun “Dirty” Stuffed Peppers with Smoky Poblano Cream

Savor a bold Bayou-Southwest fusion with zesty Chili Lime “Dirty” Rice stuffed into vibrant bell peppers and smothered in a rich, smoky poblano cheese sauce.

Our Cajun “Dirty” Stuffed Peppers are a soulful fusion of two iconic regions. We take the bright, citrusy base of our Chili Lime Rice and ground it with a classic, slow-sautéed Cajun Trinity and savory Worcestershire sauce. The result is a filling that is both light and deeply satisfying. Drenched in our velvety Smoky Poblano Cheese Soup, these peppers deliver a smoky heat and creamy finish that elevates a humble classic into a signature entree.

Ingredients
  • The Peppers: 3 – 4 large bell peppers (green, red, and orange – halved and seeded)
  • The Filling: * 3 – 4 cups Sandridge Chili Lime Rice (pre-made), 1lb Excel Ground Beef
  • The Trinity: 1/2 cup diced green peppers, 1/2 cup yellow onion, 1/2 cup celery
  • 1 – 2 Tbsp. Worcestershire sauce
  • The Sauce:5 cups Brickman’s Smokey Poblano & Cheese Soup (pre-made)
  • Pantry Staples: 1 Tbsp. vegetable oil, salt, and black pepper to taste

Directions

  1. Sauté the Trinity (onions, celery, and bell peppers)
  • Heat oil in a large skillet over medium-high heat.
  • Add the yellow onion, celery, and diced green peppers. Sauté for 5 – 7 minutes until the vegetables are soft and the onions begin to turn golden.
  • Stir in the Worcestershire sauce and let it sizzle for 30 seconds to infuse the vegetables with that deep, savory “dirty rice” flavor.
  1. Mix the Filling
  • Combine your sautéed Trinity with the warm Chili Lime Rice & browned Excel Ground Beef.
  • Add a 1/4 cup of the Smoky Poblano Cheese Soup into the rice mixture. This acts as a binder, ensuring every bite is moist and flavorful.
  1. Stuff and Bake
  • Arrange the bell pepper halves in a baking dish.
  • Spoon the rice & beef mixture generously into each pepper.
  • Cover the dish with foil and bake at 375°F for 25 – 30 minutes, or until the peppers are tender.
  1. The Smoky Finish
  • Remove the foil and ladle the remaining Smoky Poblano Cheese Soup over the top of each stuffed pepper.
  • Return to the oven for 5 more minutes (uncovered) until the cheese sauce is bubbly and slightly browned on the edges.

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