Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Yum! But as there are only 2 of us here, we had plenty of corned beef leftover. A 3-pound corned beef brisket can go a long way. If you’re making a corned beef dinner this year for St. Patrick’s Day (or hey, any other day), you might need a plan for those leftovers. Here’s one idea… Corned Beef Stuffed Peppers! Cue the music! La la la la! Stuffed peppers make me happy. Peppers are PERFECT for stuffing, and they taste crazy good, especially when stuffed with such awesomeness. You’ll get to use up some of that extra corned beef and have a fairly quick and easy meal as well. Be sure to have some Thousand Island Dressing on hand. It helps to have a bit of moisture in the stuffing. You can use any store bought brand, or try this Homemade Thousand Island Dressing Recipe here. We prefer a homemade version. So much tastier and vibrant in color, but save a little time and grab a bottle from the store. Upping the spice level brings a lot to the experience. Enjoy! Heat a large pan to medium heat and add cabbage, onion and habanero pepper with a bit of olive oil. Cook about 10 minutes, stirring. Add garlic and cooked corned beef and stir. Cook a couple minutes more to heat through. Slice open bell peppers lengthwise and remove the cores. Spoon in your cabbage-corned beef mixture into each pepper and set them onto a lightly oiled baking sheet. Bake about 30 minutes. Remove from heat and drizzle with extra Thousand Island Dressing. Enjoy!
