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Ingredients: 1 LB leftover roast beef ( from the night before ) 1 small onion diced 4 Bell Peppers with the tops cut off and hollowed out inside. 4 Lg. russet potatoes 3/4 tbs. garlic salt Black pepper Season it up as if you would any good roast beef hash to your taste. Method: Par Boil the bell pepper cups for two minutes to soften and set aside. Brown cooked cubed beef and potato in a little oil. What you are doing is making a hash to stuff the peppers with. Add garlic salt, black pepper, onion, cook until onions are soft. Place the bell pepper cups in a casserole dish and stuff the peppers. Use the remaining hash mixture to surround the peppers. Pour any leftover gravy over the dish and cook for 30 minutes on 375°. You can also use a jar of gravy. |
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