24 oz marinara sauce, (1 jar)
3 pcs bell peppers of your choice, (5 oz each), large, deseeded and the top trimmed
2 cups Monterey jack cheese, grated and divided
For Corned Beef Hash:
12 oz corned beef, (1 can)
10 oz potatoes, chopped into small cubes
3 oz yellow onions, cubed
2 oz bell peppers of your choice, deseeded and cut into small cubes
2 tbsp olive oil
salt and ground black pepper, to taste
For Serving:
⅛ tsp parsley, chopped
Heat up your oil in a skillet over medium heat. Add your potatoes, onions, and bell peppers. Saute until all your vegetables are caramelized, roughly 8 to 10 minutes.
Season with salt and pepper. Adjust accordingly and set aside to cool down briefly.
Preheat your oven to 360 degrees F. Pour half of your marinara sauce to cover the bottom of the baking casserole.
In a large mixing bowl, add your corned beef, cooled down vegetables, 1 cup of cheese, and your remaining marinara sauce. Mix until evenly incorporated.
Stuff your blanched bell pepper halves with roughly 1 cup of the corned beef hash stuffing, then place the stuffed bell peppers into the casserole stuffing side up.
Roast until the stuffing is fully cooked through, roughly 25 minutes.
Once cooked, remove the casserole from the oven, set the oven to broil, and increase the oven temperature to its highest setting.
Sprinkle roughly ⅓ cup of the remaining cheese per bell pepper, then broil until the cheese has melted and turned golden brown roughly 5 to 10 minutes.
Serve immediately once cooked. Garnish with parsley.
Sugar: 12g
:
Calcium: 617mg
Calories: 727kcal
Carbohydrates: 32g
Cholesterol: 128mg
Fat: 50g
Fiber: 6g
Iron: 6mg
Monounsaturated Fat: 22g
Polyunsaturated Fat: 2g
Potassium: 1588mg
Protein: 40g
Saturated Fat: 21g
Sodium: 2979mg
Vitamin A: 1564IU
Vitamin C: 67mg
