Stuffed peppers with short ribs and rice from It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes (page 109) by Ashley Christensen and Kaitlyn Goalen

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Notes about this recipe

  • averythingcooks on April 01, 2022

    This recipe inspired a big cook of short rib meat destined for multiple meals. I scaled it way back for 2 peppers and admittedly I did take my meat in a very different direction (Tex-Mex with added black beans, corn, ancho chile & leftover pico). I also used higher meat to rice ratio. Among the big ideas I did use is "tahini as the binder"...it added a nice creaminess with a hit of lemon & garlic to the filling. The sauce / baking directions worked and these peppers were really good beside a green salad.

  • Christinehomecook on October 03, 2021

    This was very good. I had leftover rice and short ribs, so this was a great way to use them both. I substituted Penzey’s Cake Spice for the spice mix in the recipe, and I also subbed extra chicken stock for the tomato juice.

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