Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings : 4 Calories: 522
Ingredients
4 bell peppers, cut in half, seeds and ribs removed
1 tbsp olive oil
1 medium yellow onion, diced to ½”
1 lb ground beef
3 tbsp tomato paste
1 cup beef broth
1.5 cups sharp cheddar cheese, shredded, divided
Homemade Taco Seasoning (substitute taco seasoning)
1-2 tbsp chili powder1 tbsp cumin
1 tbsp cornstarch or arrowroot powder
2 tsp paprika
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder1 tsp coriander
Pinch oregano
Pinch red pepper flakes
Toppings
Pico de gallo
Avocado
Cilantro
Jalapeno
Sour cream
Instructions
- Heat oven to 375°F.
- Slice the peppers in half lengthwise, then remove the seeds and ribs using a paring knife.
- Arrange the peppers in a single layer in a 9×13” casserole dish.
- Make the ground beef filling. Heat a 10” skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the onions, toss to coat in the fat, and sauté until soft, stirring occasionally, 7-8 minutes.
- Add the ground beef. Cook, stirring occasionally to break up the beef, until no longer pink, 4-5 minutes.
- Add the taco seasoning and tomato paste and work into the onions and beef.
- Pour in the beef broth and scrape any browned bits from the bottom of the pan. Sautee the ground beef mixture 5 minutes more, then remove from heat. Add 1 cup cheese and mix into the beef.
- Distribute the taco stuffing eveningly among the bell peppers. Add ½ cup water to the casserole dish, or enough to just barely cover the bottom of the dish.
- Transfer to the oven and bake uncovered for 35-40 minutes.
- Remove the casserole dish and sprinkle the remaining cheese on top of the peppers.
- Return to the oven and bake 5 minutes, or until the cheese is melted.
- Rest peppers 5 minutes, then garnish with your favorite toppings and serve immediately.
Original Recipe