Southwest Stuffed Peppers
- 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.
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