Ian Palmer
Get pleasure from your favourite beef taco flavors in a more healthy manner with these simple, crunchy, basic stuffed peppers. They’re seasoned with cumin and chili powder, then topped with cheese and a crumble of tortilla chips. Eat them as a lighter dinner, a hearty aspect dish, or as simply a part of a feast.
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Yields:
10
servings
Prep Time:
0
hours
25
minutes
Complete Time:
0
hours
50
minutes
bell peppers, halved lengthwise, ribs and seeds eliminated
lb.
80% lean floor beef
medium onion, chopped
Serrano chile pepper, seeded to cut back warmth if desired, and minced
c.
Monterey jack cheese, divided
c.
crushed tortilla chips
Chopped contemporary cilantro, for garnish
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- Preheat oven to 350°F. Place bell peppers, reduce aspect up, in a single layer in a 9-by-13-inch or bigger baking dish.
- Warmth oil in a big skillet over medium-high warmth. Add beef, chile pepper, and onion. Prepare dinner, breaking apart meat with a spoon, 1 to 2 minutes. Stir in garlic, chili powder, and cumin. Season with salt. Prepare dinner, stirring often, till meat is browned, 8 to 10 minutes. Take away from warmth and stir in rice, eggs, and 1/3 cup cheese.
- Fill peppers with beef combination. Add 1/2 cup water to the underside of the baking dish and canopy with foil. Bake till peppers are delicate, 35 to 40 minutes. Discard foil. High peppers with crushed chips and remaining 1/3 cup cheese. Broil till cheese is effervescent and browned, 1 to 2 minutes. Serve garnished with cilantro.
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