Ingredients
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
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
⅛ tsp parsley, chopped
Preparation
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.
