This post is in sponsorship with Curly’s RoadTrip Eats
Guess what? You can vote for me as your favorite blogger to enter for a chance to win $10,000 at Sweeps.RoadTripEats.com
Today is a very exciting day! I get to finally announce that I am working with Curly’s RoadTrip Eats to take you all on an amazing flavor adventure! Two other bloggers and I will be going to food festivals to showcase the great eats they have to offer. On September, 17th I’ll be attending The Kentucky Bourbon Festival to sample lots of bourbon, BBQ and other delicious goodies. And the best part is I’ll be sharing all of this with you! I’ve lived in Kentucky my whole life and I’ve never been, so you could say I’m VERY excited.
The best part of this whole thing is that you can visit Sweeps.RoadTripEats.com, watch the promotional videos from the bloggers and VOTE for your favorite (ME!) for a chance to win $10,000! I’m a very competitive person so be prepared for me to remind you about this a lot!
The recipe that I’m sharing with you today is a go-to in my house and it will definitely be in yours too. Everyone loves stuffed peppers, but this BBQ version using Curly’s RoadTrip Eats Kansas City Style Seasoned Brisket Burnt Ends is my absolute favorite. They’re easy, nutritious and most of all, so so tasty. I can’t wait for you all to try them. Please leave me a comment to let me know how they turned out!
Don’t forget to visit Sweeps.RoadTripEats.com and vote for me for a chance to win $10,000! What do you have to lose? Stay tuned for more updates from my great food adventure at The Kentucky Bourbon Festival and more delicious recipes!
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 16 oz. package Curly's RoadTrip Eats Kansas City Style Seasoned Brisket Burnt Ends
- 1 cup frozen corn kernels
- 1 cup canned kidney beans, drained and rinsed
- 1½ cups cooked brown rice
- 6 bell peppers
- kosher salt and freshly ground black pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a medium skillet over medium heat and sauté onion and garlic until softened. Stir in the Curly's RoadTrip Eats Kansas City Style Seasoned Brisket Burnt Ends, corn, beans and rice. Season with kosher salt and ground pepper to taste and cook until warmed through.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds. Lightly sprinkle the inside of the peppers with kosher salt and fill with the BBQ and rice mixture. Place stuffed peppers in a 3-quart dish and bake for 30 minutes or until peppers are tender. Serve hot.
This post is sponsored by Curly’s RoadTrip Eats. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.