State Street Meats

Gourmet Butcher, Market & Deli

Stuff ’em Full Peppers with Tri-Blend Burger!

Why are Stuff ’em Full Peppers absolutely amazing? You guessed it, they are filled with State Street Meats Tri-Blend Burger. Yep. It’s time to take your game to the next level.

Why State Street Meats Tri-Blend Burger?

The most important ingredient in this recipe is State Street Meats Tri-Blend Burger, and we’re gonna tell you why. The Tri-Blend is a blend of brisket, chuck and short-rib. Yes. Read that again. Oh my absolute goodness.

Don’t Believe It?

You are welcomed to come and enjoy a Tri-Blend burger at The Buck Burgers & Brew. All the burgers at our sister company are made with this premium blend!

Now for the Recipe …

First things first. Get your burger and Italian sausage out of the fridge about 20 minutes before you begin. Preheat the oven to 350F. Find your largest skillet and prepare for greatness.

INGREDIENTS

1lb Tri-Blend Burger from State Street Meats

1lb Italian Sausage from State Street Meats

8 large Bell Peppers (Choose a variety of colors and make sure they can stand up!)

1 cup rice ( We like Basmati, but its up to you! )

2 cans Diced Stewed Tomatoes

1 can of wheat beer ( Atwater Dirty Blonde Ale is a great choice! ) Beef Broth can also be used.

1 large chopped Sweet Onion

1 tbsp. Minced Garlic

1 tbsp. Worcestershire Sauce

2 chopped Jalapeños (if you like things spicy)

1 cup Sharp Cheddar Cheese

3 stalks chopped fresh Chives

1/4 cup chopped fresh Parsley

INSTRUCTIONS

  1. In a large cast iron skillet brown Tri-Blend Burger and Italian Sausage. Add chopped Onions and minced Garlic. Drain grease once meat is cooked.
  2. Add Diced Stewed Tomatoes, 1/2 the Beer, Worcestershire Sauce, and chopped Jalapeños. Cook till bubbling.
  3. Add Rice and simmer for 15-20 minutes until rice is tender. Add more beer if liquid is needed. (The time will be less if you are using “instant rice”.) Remove from heat.
  4. While all that is going on, wash and cut the tops of the Bell Peppers off about 1/2 inch from the top (see picture above for reference). Clean the seeds and insides out and don’t throw the tops away!
  5. Use mixture to fill your peppers to the brim. (Spoiler alert: another recipe is coming soon for any leftover mixture!) Place the “tops” back on, and place into the scraped skillet. No worries if there’s some residue from the mixture remaining in the skillet. Poor remaining beer into the skillet (if you used it all, open another!) Cover tightly with foil.
  6. Cook in the oven at 350F for 20 minutes. Uncover cook an additional 10 minutes or until the Peppers are tender.
  7. Add or grated Sharp Cheddar, chives, and parsley to taste.
  8. It’s ready to serve! We hope you LOVE it!

So you stumbled on this recipe, and don’t have the time to make Stuff ’em Full Peppers? It’s OK! Call (269) 408-8610 and ask if they have some “Ready for the Oven Stuffed Peppers” at the shop. Either way, you’re in for a treat.