BrokeAss Gourmet

BrokeAss Gourmet

Spicy Beef-Stuffed Peppers

These Mexican-inspired stuffed peppers are made even yummier with a hefty dollop of guacamole and some sour cream. Mmm. And sliced jalapeños and some chopped cilantro. Think of these as tacos in a bell pepper shell.

  • ingredients
  • 2 tsp extra virgin olive oil Pantry
  • 2 cloves garlic, chopped Pantry
  • 1/2 medium onion, chopped $0.50
  • 1 green jalapeño, seeded and chopped (leave the seeds intact if you like things spicy) $0.25
  • 1 lb lean ground beef $3.50
  • 1/2 tsp cumin $1.50 for 1 oz.
  • 1/3 tsp Ancho chili powder $1.50 for 1 oz.
  • 1/8 tsp salt Pantry
  • few grinds black pepper Pantry
  • 2 red bell peppers, halved lengthwise, seeds and white veins removed $3
  • 1/2 cup shredded cheddar or Monterey jack cheese $3.50 for 8 oz.
Total Cost of Ingredients $13.75

Directions

Preheat oven to 400 degrees F.

Heat oil in a large frying pan over medium heat. Add garlic, onion and jalapeño and cook for 1-2 minutes, until very fragrant. Add beef, spices, salt and pepper and cook, stirring occasionally, until the beef is browned, about 5 minutes. Remove from heat.

Arrange bell pepper halves, open-side up on a baking sheet. Divide the beef mixture between them (you shouldn’t have any leftovers), and top each beef-filled pepper with 1/4 of the cheese.

Bake for 14-16 minutes, until cheese is melted and bubbly and peppers have softened a bit.

Serve hot or at room temperature (this works well for picnics).

Serves 2-3.

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What They're Saying

HooplaGallery.com, on Sep 12, 05:18 PM, wrote:

This stuffed pepper looks awesome! Can’t wait to try it. Thanks for sharing.

Becca, on Sep 13, 10:06 AM, wrote:

Wow… these look delish! I might actually be able to talk my husband into eating a stuffed pepper like this! Thanks!

Bobkiten, on Nov 5, 07:47 PM, wrote:

The filling is delicious! The temp and time wasn’t long enough to roast the pepper in my oven, but the filling got burnt. May be worth roasting the pepper a while on it’s own before adding the filling.

Camala Fowler, on Nov 11, 04:09 PM, wrote:

Boy am I glad you are doing low carb – you’re recipes sound delicious! I can’t wait to try them. Do you have a facebook page?

Bobkitten, on Dec 17, 03:49 PM, wrote:

Very good, thanks for the recipe! I added a can of Rotel and hot sauce to the mix to add some more flavor the second time around. Also rubbed a small amount of EVOO on the outside of the peppers to speed up the roasting and bring out more flavor.