Search Site   
Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Stuffed Manicotti with Red Pepper Sauce
Flavorful fillings

Makes six servings 1-1/2 pounds Certified Angus Beef 80/20 ground chuck 8 ounces manicotti (14 pieces), cooked 2 minutes less than package directions 3 red bell peppers 15-ounce can tomato sauce 2 tablespoons olive oil 1 medium onion, diced 3 banana peppers, seeded and diced 8 ounces (approximately 2 cups) shredded asiago and mozzarella cheese blend 1 teaspoon coarse kosher salt 1/4 cup chopped fresh parsley 1/3 cup chopped kalamata olives (optional)

Using tongs, char red peppers over open stove flame. Turn frequently to get a uniform blackened and blistered skin. Allow to cool, remove stem and seeds and place in a blender, leaving skins on. Add tomato sauce, puree and set aside. Simmer onions in olive oil until soft, 2-3 minutes. Add ground beef and simmer until no pink remains, breaking into small pieces as it cooks, about 3 minutes. Transfer to a mixing bowl. Stir in banana peppers, 1-1/2 cups of cheese, salt, parsley and olives. Preheat oven to 350 degrees. Spread a third of the sauce in a large rectangular baking pan. Stuff each manicotti with beef mixture, line in pan and cover with remaining sauce. Cover with aluminum foil and bake for 30 minutes. Remove foil, top with remaining 1/2 cup cheese and bake an additional 20 minutes until bubbly. Allow to set for 5 minutes before serving. Roasted pepper tip: Another way to roast peppers is to seed and quarter, place skin-side up under broiler until charred. Make-ahead tip: Assemble up to 2 days before. Bake the day of, adding 10 minutes to cook time. All materials courtesy of Certified Angus Beef. For more information, visit and follow on Facebook and Twitter, or read the brand’s blog at