Fully cook your rice. (use the rice directions) Sauté diced onion, diced bell pepper, and jalapeños with 2 tbsp butter. Season with Lane's Brisket Rub. In a bowl mix together cooked rice, warm brisket, crumbled queso fresco, cheddar cheese, and sautéed veggies.
Cut the tops off your bell peppers and remove the insides. Stuff peppers with brisket mixture, place on a baking sheet and place the top back on bell pepper
Normally all the brisket is gone! However, if you have leftovers this is a great recipe to cook during the week. Grab a red, yellow, or green bell pepper and stuff it with brisket, cheese, and rice... You just can't lose. Plus you can tell everyone you got your veggies in for the day.
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