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Purple Ribbon Beef

Purple Ribbon Beef is dedicated to providing premium beef to your table.  Our beef tastes better because we pay attention to the little details as every animal is born on our farm and in our care until we deliver them to the local processor. All the animals have corn-fed diet which results in a more tender and tastier beef. In addition, when the beef is processed it is dry-aged 10-14 days. The dry-aged process allows the beef to increase in tenderness and a more beefy flavor than compared to the beef in grocery stores that is not dry-aged.

Purple Ribbon General Store Open Thursday 4-6, Friday 12-6, Saturday 8-2; Shipping Orders Tuesday, July 6 Ames Farmers Market Saturday, July 2; Clear Lake Farmers Market Saturday, July 2

BEEF STUFFED PEPPERS

BEEF STUFFED PEPPERS

INGREDIENTS:

  • 1 pound cooked Ground Beef
  • 4 medium red, yellow or green bell peppers
  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon of worcestershire sauce (optional)
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
  • 1/2 cooked white or brown rice, cooled
  • 3 tablespoons tomato paste
  • 2 teaspoons dried parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • ¼ teaspoon of GGX
  • Chopped fresh parsley leaves

Method:

  1. Coat a large baking dish with cooking spray; set aside. Heat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Salt & pepper peppers. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef GGX seasoning, onion, garlic and Worcestershire sauce; cook 3 to 4 minutes, breaking beef into crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
  3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender.
  4. Garnish as you wish. A couple ideas are fresh parsley, mozzarella cheese then place back into oven under broiler to melt cheese.

Cooking Tip: Choose peppers that stand on their own

 

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