Oh my goodness! Chili stuffed peppers. This is a new recipe I tried out earlier this week and it was sooooo good that I just had to share.
Ingredients:
4 large red or green bell peppers (I prefer green)
1/2 lb extra lean ground beef
1 medium onion, finely chopped (should make 1/2 cup)
1 15-16 oz can of kidney beans, rinsed & drained
1 15 oz can of tomato puree
1 4 oz can chopped green chiles (undrained)
2 tsp chili powder
1/2 tsp ground cumin
Grated cheese (optional)
Heat oven to 350F. Cut bell peppers lengthwise in half and remove the stems and seeds. Rinse. Place peppers, cut sides up, in ungreased rectangular baking dish (13" x 9" x 2").
Cook beef and onion in nonstick skillet over medium heat, stirring occasionally until beef is brown. Drain. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer for 10 minutes, stirring frequently.
Divide beef mixture evenly among the peppers. Cover and bake 40 to 45 minutes or until peppers are tender. If you choose to add grated cheese over the top, add it to the peppers for the last 10 minutes of baking time. Voila! Yummy and simple. Enjoy!
Heather Chavez, Real Estate Virtual Assistant - Second Self Virtual Assistance: When There Isn't Enough of You to Go Around!
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