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Chili-Stuffed Peppers
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6 medium green peppers
1 pound ground beef
1/2 cup chopped onion
1 can (15 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
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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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |