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Shop for the freshest produce, and stock your pantry with all those necessary staples. You'll be sure to find the best grocery deals in the Laguna, Grants, Milian area. This week's Marketplace @ Dancing Eagle specials include: • $3.19/lb Baby Back Pork Ribs • $3.99 Lone Star Pastry Rolls • $0.99 Hothouse Bell Peppers • $1.98 Red Diamond Tea • 2 for $3 Pillsbury Grands! Biscbuits Click the link to view the complete sales ad.

Dancing Eagle Presents Your Guide to Eating Healthy this Summer! Check back weekly for new recipes.

The Marketplace @ Dancing Eagle provides a refreshing blend of fresh produce, meat, dairy and packages goods. Conveniently located at Interstate 40, Exit 108, the grocery store is stocked with everything your family needs. Weekly sales on seasonal produce, choice selection of meat and household staples are announced every Wednesday so check back often. 

                                         

Stuffed Bell Peppers

Recipe courtesty of foodnetwork.com

Ingredients

​• 6 Bell Peppers, any color

• 4 tablespoons olive oil, plus more for drizzling

• 8 ounces lean ground beef

• Kosher salt and freshly ground black pepper

• 1 onion, finely diced

• 2 cloves garlic, chopped

• 1 medium zucchini, finely diced

• 4 Roma tomatoes, seeded and finely dices

• Red pepper flakes, as needed

• 1 cup cooked long-grain

• 1 1/2 cups grated pepper Jack cheese

Directions: 

  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Items on sale:

• $0.99 Hothouse Bell Peppers

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