Mexican Stuffed Bell Peppers2011-06-25
- Servings : 3
- Prep Time : 0m
- Cook Time : 3m
- Ready In : 0m
Preheat Oven to 350. Brown beef with 2 Tablespoons Chilli Powder, 1/2 Tablespoon Garlic Salt, 1 Tablespoon Cumin, 1/2 Tablespoon Red pepper, 1 Tablespoon Paprika, 1 Tablespoon Onion Powder, and 1 Teaspoon Oregano.
While it is browning, chop the white onion and cilantro. Add onion and cilantro to the beef and saute another 5 minutes. Half and seed the bell peppers. Take one half bell pepper, finely dice it. Add diced bell pepper, canned tomatoes, 6oz can of tomato paste (if you like \’em creamy), and 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 for the pan and tilt it so that any access liquid drains to the other side. Spoon out any excess liquid. fill each pepper with the meat mixture. Bake for 30 minutes.
While they are baking, mash up the avocados and 1 Teaspoon Garlic Powder. When they are done scoop some guacamole on top and use salsa as desired.
- 1lb Lean Ground Beef (grass fed ideal)
- 1 Chopped Onion
- 1 Can tomatoes with green chillies
- 1 hand full chopped Cilantro
- 1/2 can Black Olives sliced
- 4 Yellow Bell Peppers
- 1 tub fresh salsa
- 3 Avocados
- 6oz can of tomato paste (optional)
Average Member Rating
(0 / 5)
0 people rated this recipe