Ingredients Jump to Instructions ↓

  1. 6 medium green peppers

  2. 1 pound lean ground beef (90% lean)

  3. 1/2 cup chopped onion

  4. 1 can (16 ounces) chili beans, undrained

  5. 1 can (10 ounces) diced tomatoes and green chilies, undrained

  6. 1 teaspoon chili powder

  7. 1/2 teaspoon salt, optional

  8. 1/4 teaspoon pepper

  9. 1/4 teaspoon cayenne pepper

  10. 3/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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 the beans, tomatoes, chili powder, salt if desired, 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° for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 6 servings.


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