Stuffed Le'Veon Bell Peppers

The NFL draft is a bright spot for fans during the long, arduous offseason. This past April, the Steelers drafted nine rookies to compete for spots on the roster. 

I'm not gonna lie, I do not follow college football. Never have. I guess maybe this makes me a bad football fan, but for me, all the fun is in having something to root for - whether it be for the home team on Sunday afternoon or for a single player in the Monday night game (because you just need Matt Forte to rush for 12 more yards so you can win your fantasy game and stick it to your friend). I digress. As it stands, I have no vested interest in any NCAA team, but I AM excited about the prospect of having fresh faces and abilities playing for the black and gold. Let's see what we can find out about some of the more promising members of the Steelers' 2013 rookie class. If you'd like a more informed forecast based in statistics and whatever, this is a great article; otherwise, here's what I know so far:

Pittsburgh selected outside linebacker Jarvis Jones with their first round pick. There has been a lot of talk about this guy having the skills to fill the big, mean void James Harrison's departure left in the defensive line. He also has a sweet nickname ("Dawg Bones") and a whole lotta hair. So far, so good. Also, this rules:

The third round pick brought wide receiver Markus Wheaton from Oregon State to da 'Burgh. Wheaton missed the Steelers' mini camp in early June to take his final exams. Prouda you, no. 2 (now, no. 11). And of course, more comparisons: fans and Pittsburgh sportswriters alike have high hopes that Wheaton can rise to the occasion this season and leave us all asking "Mike who?"

The second round pick brought us Le'Veon Bell - running back from Michigan State and this recipe's namesake. Bell has already been described as "the key to turning the Steelers into a playoff team again" and "the leading candidate to get the Steelers'... rushing attack back on track." (Jamison Hensley, Sounds good to me. 

Yinz ready to stuff some peppers? I couldn't help but make this one black and gold with yellow bell peppers, golden cherry tomatoes, cheddar cheese, black beans, chicken and rice. Mmm-ha!

Stuffed Le'Veon Bell Peppers
Stiller Nation Snacks N'at original

4 yellow bell peppers
1 cup rice, uncooked
2 chicken breasts
1 tbsp butter
1/2 yellow onion, diced
1 tsp garlic, minced
1 cup black beans
1 cup golden cherry tomatoes, quartered
1/2 cup cheddar cheese, shredded

For the sauce
1 can (8 oz) tomato sauce
1/4 cup water
1 tbsp brown sugar
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp Worcestershire
1/2 tsp smoked paprika
1/2 tsp basil
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

Cook rice in rice cooker or on stovetop. Slice tops off peppers and remove membrane and seeds. Cut off pepper "meat" from the tops, dice and discard stems. Preheat oven to 350 degrees.

Whisk together sauce ingredients in sauce pan over medium-high heat. Bring to a boil, then simmer over low heat for about 10 min. Remove from heat and cover.

Melt butter in sauté pan and cook onions over medium-high heat until tender and translucent. Add garlic and cook a few minutes more, until fragrant. Dice chicken and season with salt and pepper. Add chicken to sauté pan and cook about 10 minutes until cooked through. Lower heat to medium. Add diced peppers, black beans, tomatoes and rice. Stir to combine, then spoon into peppers.

Place stuffed peppers into baking dish. Spoon sauce onto peppers and into baking dish surrounding peppers. Top with cheese and bake for 20 minutes. 

2 Responses so far.

  1. Anonymous says:

    Let's hope Le'Veon plays as good as these taste - TERRIFIC

  2. This comment has been removed by the author.

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