
Kregg Kircher,
NK District Manager
This week’s NK Harvest Recipe is courtesy of NK District Manager, Kregg Kircher. “Made with mostly fresh-from-the garden ingredients, this is a true harvest recipe,” he says. “Spice up your supper with these classic stuffed bell peppers with a western twist. Fresh-picked bell peppers stuffed with ground beef, onions, tomatoes, potatoes, jalapenos, corn, and green beans topped with cheese and grilled.”
Western Grilled Stuffed Bell Peppers
PREP TIME | COOK TIME | SERVINGS |
45 mins | 45 mins | 6 |
Ingredients
- 6 large bell peppers
- 1 pound of ground beef
- 2 cloves of garlic, minced
- 1 medium onion, diced
- 2 cups of diced fresh tomatoes
- 1 cup of corn (fresh off the cob)
- 1 cup of green beans, cut into ½ inch pieces
- 2 jalapenos, seeded and diced into fine pieces
- 2 cups of shredded potatoes, made into hash browns
- 2 teaspoons of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1 ½ cups of shredded pepper jack cheese
Instructions
- In a large skillet, brown ground beef.
- Add onions and garlic. Cook until tender.
- Remove from pan, leaving grease. Add a little cooking oil if needed.
- Heat oil on medium/high heat and then add shredded potatoes.
- Cook until brown then flip, looking for medium cooked hash browns.
- Add the ground beef mixture: tomatoes, cooked corn and beans, jalapenos, cumin, chili powder and salt. Reduce heat and let simmer 10 minutes.
- Add half of the pepper jack cheese.
- Cut the top out of the bell peppers, remove stems and seeds.
- Fill each pepper with stuffing mixture.
- Cover the top of each pepper with the remaining cheese.
- Heat your grill to 350°F.
- Set peppers directly on the grates, making sure they stand up.
- Cook for 45 minutes. Remove from the grill and serve warm.
If you try one (or all!) for your family and farm team, let us know how it worked for you — share a photo on your favorite social media platform and tag us @NKSeeds and use #NKHarvest.
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