Mexican Stuffed Peppers
Author: Kristen Barkley
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
A delicious meal that tastes just like it's from south of the border! With just enough heat it will excite everyone sitting at the table, and they'll be asking for more.
Ingredients
- 1 lb lean ground beef (grass-fed is ideal)
- 1 onion, chopped
- 4 Roma Tomatoes
- 1 Anaheim Pepper or 2 Jalepeno
- ½ can black olives, sliced
- 4 yellow bell peppers
- 2 tablespoons chili powder
- ½ tablespoon garlic salt
- 1 tablespoon cumin
- ½ teaspoon red pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 teaspoon oregano
- 1 tub fresh salsa
- cilantro, chopped (about a handful)
- 1 large avocado
Instructions
- Preheat oven to 350 degrees.
- Brown beef with all the seasonings.
- While meat is browning, chop the white onion, cilantro, tomatoes, and jalapeños.
- Add onion and cilantro to the beef and sauté another 5 minutes.
- Halve and seed the bell peppers. Take one of the bell pepper halves and finely dice it.
- Add diced bell pepper, chopped tomatoes, jalapeños, and sliced olives to the meat mixture.
- Spray a glass pan with olive oil and place bell peppers open side up.
- Push the meat mixture to one side of the pan and tilt it so that any excess liquid drains to the other side. Spoon out any excess liquid and discard.
- Fill each pepper with the meat mixture.
- Bake for 30 minutes.
- Top with avocado and salsa.
- Serve.
Notes
Adapted from: http://www.paleogirlskitchen.com/2011/06/mexican-stuffed-bell-peppers.html
