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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My family loves chili, so I decided to try stuffing green peppers with it, recalls Verna Redman of Dade City, Florida. They tasted great and are good made with leftover chili, too, she adds. Ingredients:
6 medium green peppers |
1 pound lean ground beef (90% lean) |
1/2 cup chopped onion |
1 can (16 ounces) chili beans, undrained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 teaspoon chili powder |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
3/4 cup shredded cheddar cheese |
Directions:
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.
2. 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.
3. 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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