Chuck Roast

Stuffed Bell Peppers with Chuck Roast and Asparagus

Chuck Roast

Stuffed Bell Peppers with Chuck Roast and Asparagus

Prep Time: 30 minutes
Cook Time: 6 hours
Servings: 4

Natural Angus Chuck Roast brings delectable tenderness to these stuffed peppers. This recipe also includes asparagus, onion, quinoa, and shredded mozzarella.

Ingredients

1-1/2 - 2 lbs. Aspen Ridge Chuck Roast

1 Tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

1 Cup yellow onion, chopped

2 garlic cloves, minced

2 Cups beef broth

1 14.5oz. can diced tomatoes

1 Tbsp Worcestershire

1 lb. asparagus

1 Cup quinoa, rinsed

2 tsp of dried oregano

1 tsp of dried rosemary

1/4 tsp of salt

2 Cups water

4 bell peppers

1 Cup of shredded mozzarella

3 Tbsp fresh shredded parmesan for garnish

2 Tbsp fresh basil for garnish

Reserved au jus, onions, and tomatoes from Chuck Roast

Preparation

  1. Lightly season Chuck Roast on each side with salt and pepper.
  2. Heat oil in a skillet. Brown Chuck Roast on each side to seal the juices and flavor, about 2 minutes per side.
  3. Add onions, garlic, beef broth, tomatoes, and Worcestershire to the slow cooker.
  4. Push vegetables to the sides and add seared Chuck Roast to the middle, touching the bottom of the slow cooker. Cover and cook on high for five hours.
  5. Once finished, take Roast out and chop into tiny pieces or shred. Reserve the au jus and vegetables for later use.
  6. Preheat oven to 375°.
  7. In a pot, add 2 ½ cups of the reserved au jus, tomatoes, and onions from the roast to the quinoa and set to boil at medium-high heat. Once boiling, add oregano, rosemary, and salt. Decrease heat to a simmer, cover and cook for 15-20 minutes until quinoa is tender and al dente.
  8. While quinoa is cooking, trim bottom 1 ½ inches of asparagus and discard.
  9. In a pot, bring 2 cups of water to a rapid boil. Blanch asparagus in boiling water for two minutes. Drain and chop into bite size pieces.
  10. In a large bowl, add cooked quinoa mixture, Chuck Roast and asparagus. Mix to combine.
  11. Cut bell peppers in half, lengthwise. Discard stem, seeds, and white flesh. Line bell peppers lengthwise in a 9 x 12 casserole dish and fill each pepper to the very top with as much of the beef quinoa mixture as possible, pressing it down so peppers are loaded. If there is any leftover beef and quinoa mixture, place it around the peppers and you can enjoy it on the side.
  12. Pour the rest of the au jus from the slow cooker over the peppers evenly. Sprinkle mozzarella over the peppers, cover the casserole dish with foil and cook for 40 minutes, or until the cheese is bubbling and the peppers are tender.
  13. Once the peppers are done, cool for five minutes, sprinkle with parmesan and fresh basil, and enjoy!

    Note: Store leftovers in an airtight container and refrigerate for up to 4 days or freeze in a zip top for up to 3 months. Roast can be made up to a day in advance.