Beer makes batters better, meat more tender, and sauces more flavorful.
Chili Stuffed Peppers
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- #29163
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
6 medium green bell peppers
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounce size) chili beans, undrained
1 can (10 ounce size) diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
directions
Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil, cook until crisp-tender, about 3 minutes. Drain and rinse in cold water, set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Add beans, tomatoes, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Spoon meat mixture into peppers, place in an ungreased 3-qt. baking dish.
Cover and bake at 350 degrees F for 20-25 minutes or until heated through. Sprinkle with cheese.
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nutrition data
363 calories, 21 grams fat, 24 grams carbohydrates, 22 grams protein per serving.
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reviews & comments
July 10, 2010
Very yummy and easy to make!
August 16, 2009
Exceptional, and soooo simple! Hubby loved it! I made a few changes. I added garlic powder (will use chopped garlic cloves next time), I upped the can of diced tomatoes by one, added a small can of corn - drained, and layered in cooked brown rice. Because I added two cans of diced tomatoes, I cooked the chili mixture uncovered for about 10 or 15 minutes to let it reduce. The recipe turned out perfect. I'll definitely be making this again!!!!