Barbecue Stuffed Peppers Large stock pot filled with enough water to cover peppers 4 Large green bell peppers ½ pound of pulled barbecue (chicken, pork or beef) 2 Cups prepared white rice Barbecue sauce for topping the peppers Preheat oven to 450 degrees Bring stock pot to boil and cut peppers around stem to remove seeds, avoid splitting peppers. Wash peppers thoroughly and boil in stock pot till they start to discolor, about five minutes. Mix rice and barbecue together in mixing bowl till combined; add more sauce if you want. Remove peppers and drain upside down on paper towels. Flip over and fill with barbecue mixture. Place filled peppers on a cookie sheet...
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