These simple, tasty peppers make a great side, or an easy main dish.
Enjoy your favorite beef taco flavors in a healthier way with these easy, crunchy, classic 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 side dish, or as just part of a feast.YIELDS:10 servingsPREP TIME:0 hours 25 minsTOTAL TIME:0 hours 50 minsINGREDIENTS5
bell peppers, halved lengthwise, ribs and seeds removed1 tbsp.
olive oil1/2 lb.
80% lean ground beef1/2
medium onion, chopped1
garlic clove, minced1
Serrano chile pepper, seeded to reduce heat if desired, and minced
Kosher salt1 tsp.
chili powder1/4 tsp.
ground cumin1 c.
cooked white rice2
large eggs, beaten2/3 c.
Monterey jack cheese, divided1/3 c.
crushed tortilla chips
Chopped fresh cilantro, for garnish
- Preheat oven to 350°F. Place bell peppers, cut side up, in a single layer in a 9-by-13-inch or larger baking dish.
- Heat oil in a large skillet over medium-high heat. Add beef, chile pepper, and onion. Cook, breaking up meat with a spoon, 1 to 2 minutes. Stir in garlic, chili powder, and cumin. Season with salt. Cook, stirring occasionally, until meat is browned, 8 to 10 minutes. Remove from heat and stir in rice, eggs, and 1/3 cup cheese.
- Fill peppers with beef mixture. Add 1/2 cup water to the bottom of the baking dish and cover with foil. Bake until peppers are soft, 35 to 40 minutes. Discard foil. Top peppers with crushed chips and remaining 1/3 cup cheese. Broil until cheese is bubbling and browned, 1 to 2 minutes. Serve garnished with cilantro.
Chris is the Senior Food & Garden Editor at Country Living, where he covers all things edible or growable.