A stuffed pepper recipe with slow cooked corned beef, shredded cabbage, spicy peppers, Swiss cheese and Thousand Island Dressing. Perfect for leftovers.
Corned Beef Stuffed Peppers Recipe
Got leftover corned beef? Make these Corned Beef Stuffed Peppers! Talk about a change!
I recently made Slow Cooked Corned Beef with Spicy Guinness Gravy and Caramelized Cabbage, and had just enough leftover corned beef for this dish.
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. This is the dish you need.
We're basically taking everything from a more traditional corned beef and cabbage dinner and turning it into a stuffed pepper recipe.
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.
Corned Beef Stuffed Peppers Ingredients
- Bell Peppers.
- Cabbage. Shredded.
- Onion. Chopped.
- Habanero Pepper. Or use a milder pepper if desired.
- Garlic.
- Olive Oil.
- Cooked Corned Beef. Chopped or shredded.
- Swiss Cheese. Shredded.
- Thousand Island Dressing.
Corned Beef Stuffed Peppers - The Recipe Method
First, preheat oven to 350 degrees.
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.
Remove from heat and stir in Swiss cheese and Thousand Island Dressing.
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!
Recipe Tips & Notes
- For Thousand Island Dressing, try this Homemade Thousand Island Dressing Recipe. So much tastier and vibrant in color,
- Or use any store bought brand if you need to sabe a little time.
- If habanero peppers are too hot for you, try removing the pepper innards to tame some of that heat, or incorporate a milder pepper to your preference, but not TOO mild.
Storage & Leftovers
Storing your Corned Beef Stuffed Peppers in an airtight container in the fridge may allow to keep them for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate your peppers promptly.
Try Some of My Other Popular Corned Beef Recipes
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.
Corned Beef Stuffed Peppers Recipe
Ingredients
- 2 bell peppers
- 1-1/2 cups shredded cabbage
- 1 small onion chopped
- 1 habanero pepper – or use a milder pepper if desired
- 2 cloves garlic
- Dash of olive oil
- 10-12 ounces cooked corned beef chopped or shredded
- ½ cup shredded Swiss cheese
- 3-4 tablespoons Thousand Island Dressing plus more for serving
Instructions
- Preheat oven to 350 degrees.
- 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.
- Remove from heat and stir in Swiss cheese and Thousand Island Dressing. Try this Homemade Thousand Island Dressing Recipe, or use any store bought brand.
- 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!
Notes
Nutrition Information
Jeremie says
I just made this recipe with a Thousand Island Dressing made with my own giardiniera and sriracha and I ate it twice: the first time the cabbage and the bell pepper was a bit crunchy; the second time, the stuffed pepper was well browned and everything was perfect: this is a very good eppers stuffed dish with amazing flavors!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Jeremie. It's a great use of leftovers for sure.