Spicy Beef-Stuffed Peppers
- Prep Time 0:15
- Cook Time 0:23
- 11 Comments
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.
- 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
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).