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 part of a feast.
PREP TIME:0 hours 25 mins
TOTAL TIME:0 hours 50 mins
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.
chile 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 This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Preheat oven to 350°F. Place bell peppers, cut sides 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, serrano pepper, and onion. Cook, breaking up meat with a spoon, 1 to 2 minutes. Stir in garlic, chile 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 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.