Trail Boss Stuffed Peppers

Back in my cowboy days, a hot meal after a long day was pure gold. Nothing hit the spot like a plate of Trail Boss Stuffed Peppers—hearty and packed with enough flavor to keep a wrangler going ‘til sunrise. These days, I might not be riding the trails, but one bite of these bad boys takes me right back to the campfire. Give ‘em a try—just don’t forget a cold sarsaparilla to wash ‘em down!
Submitted by: Salvador D.

Ingredients:

• 6 medium bell peppers, tops removed and reserved, and seeds removed
• 1 Tbsp Olive Oil
• 1 Yellow Onion, Diced
• 1 Large Carrot, Peeled and Diced
• 1 Stalk Celery, Diced
• 2 Cloves Garlic, Minced
• 8 oz Ground Beef
• 1 tsp Salt
• 1 tsp Pepper
• 1 (14.5 oz) Can Diced Tomatoes
• 1 cup Grated Monterey Jack

Directions:

1. Preheat oven to 375°.
2. Bring a large pot of water to a boil.
3. Once boiling, add peppers and pepper tops and cook until tender, 6-7 minutes.
4. Remove peppers from water and invert to drain fully.
   Make Filling:
5. Warm olive oil in a large frying pan over medium-high heat.
6. Add onion and cook, stirring occasionally, until translucent, about 4 minutes.
7. Add carrot, celery, and garlic and continue cooking until vegetables are just softened, 4 minutes longer.
8. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes.
9. Add tomatoes and rice and cook 5 minutes longer.
10. Stir in 3/4 cup cheese.
11. Fill pepper with meat mixture, diving evenly.
12. Sprinkle mixture with remaining cheese and top with pepper lid.
13. Bake until cheese is melted and peppers are heated thoroughly, about 5 minutes.
14. Serve hot.