Southwest Stuffed Peppers

  • 8



  • 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.

  • This recipe is brought to you by Lemons for Lulu.

Nutrition information (per Serving)