My stuffed peppers are a classic comfort food made without all the junk! These peppers hit the spot for a cheesy Mexican craving and make great leftovers, too.
Bell peppers stuffed with savory beef and melted cheese.
- 4 bell peppers
- Olive Oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 2 tbsp tomato paste San Marzano
- 2 tbsp chili powder
- 3 tbsp cumin
- 1 tbsp red chili pepper flakes
- 3 tbsp onion powder
- 1 tbsp paprika
- 2 tbsp ground California chili pepper
- 1 can Diced green chiles
- Shredded Mexican cheese
- fresh cilantro garnish
Preheat the oven to 400 degrees. Slice the tops of the peppers off, place the tops of the peppers back on and bake for 10 minutes or until soft. After baking, remove any water from inside the pepper.
In a skillet over medium- high heat, add olive oil, garlic and onion sauté until translucent. Add beef, cook until beef is browned, then add diced green chilies, tomato paste and dry seasonings. Season with salt and pepper to taste.
Stuff peppers with meat and top shredded cheese. Place top lid of the pepper back on pepper and bake for 10-15 minutes or until pepper is wilted. Garnish with fresh cilantro and sliced avocado.
Watch how to make Stuffed Peppers