Stuffed Duo Peppers with Sweet & Tangy Au Jus

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  • 1 pound lean ground beef
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup uncooked white rice
  • salt and pepper to taste
  • 2 large red bell peppers, cored and seeded
  • 2 large orange bell peppers, cored and seeded
  • 1 cup San-J Sweet & Tangy Sauce
  • 2 cups beef broth
  • water


Servings: 4

In a large mixing bowl, combine the ground beef, onion, garlic, white rice, salt and pepper. Stuff each pepper evenly with the beef and rice combination, packing each pepper shell lightly. Place the stuffed peppers in a medium Dutch oven or high-sided baking pan. In a large mixing bowl, combine the San-J Sweet & Tangy Sauce and the beef broth. Whisk to combine well. Slowly pour the sauce and broth over the peppers. Add water, if necessary, to barely cover the peppers.

Heat the peppers and sauce over high heat until the sauce begins to boil. Reduce the heat and simmer, covered, for 3 hours, stirring every 30 minutes. Spoon the sauce over the peppers occasionally as the peppers cook. The sauce will thicken as the peppers cook. To serve, place 1 stuffed pepper on each of 4 individual plates and spoon the thickened sauce over each pepper.

Product Used

Sweet & Tangy Sauce

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